RandomGuy
All American
- Joined
- Jun 19, 2017
- Messages
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Your right. It doesn't taste any better. You still need to make a good pizza. Its the crust. It brings everything together. It goes from wonder bread to a complex artisan bread, imo.Why does it seem that there's a mandated minimum number of burned spots on pizzas baked in a wood-fired oven? I rarely, if ever, get actual black, carbonized burned spots on pizzas baked in gas or electric ovens from any place else. Local places, Domino's, Little Caesar' Papa John's, it doesn't matter. Only the wood-fired is burnt. And to rain on another parade, pizzas from a wood-fired oven don't taste any better.
I worked at a pizza shop for years when I was in college. We served customers pizza off the conveyor belt. When an employee made a pizza for themselves? Every single one fired up the old slate oven. Hands down better. Same damn ingredients. Same deal at home. Pizza grill has run out of propane, and had to finish in the conventional oven. Its a What the hell happened? difference...
I freaking love those little burnt spots. That's what happens at 900 degrees, compared to your home oven. And yes, those spots do add flavor, but im partial to smoked food and BBQ. Not for everyone.
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