On Fri, 30 Jul 2004 17:12:32 -0500, webkatz >
wrote:

>I cooked a pizza on the Weber yesterday (indirect with Royal Oak lump
>and a little Mesquite) and was very impressed with the results - nice
>crisp crust, light smokey finish. I was wondering what wood would be
>traditional for Italian wood-fired pizza? Grape vine? Oak?
>
>Any thougths?
>
>TIA,
>
>Dave

I don't think the type of wood is as important as is temperature.

The better pizza restaurants get their oven temperatures to 800-900 F.
At this temperature they cook fast so you wont get much smoke flavor.
However if you want smoked pizza, someone else will have to give you
an answer on the type of wood

I doubt this high temperature would be good for your Weber.