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Pizza - What wood to use

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Bill

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Pizza - What wood to use

In article >, says...
> 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.

And they're lined with fire brick to take that kind of heat all day.

> However if you want smoked pizza, someone else will have to give you
> an answer on the type of wood

A better course is to use smoked provalone or smoked mozerella
with some smoked sausage for the smokey flavor.

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

Probably not.

Bill

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