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

"webkatz" > wrote in message
...
> 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?

Sure, any wood you like. Wood fired ovens are often fired with oak, but any
hardwood available is what is really used. Once burned to coals, it make
little or no difference what wood is used as little smoke flavor is given
off. .
Ed

"webkatz" > wrote in message
...
> 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?

Sure, any wood you like. Wood fired ovens are often fired with oak, but any
hardwood available is what is really used. Once burned to coals, it make
little or no difference what wood is used as little smoke flavor is given
off. .
Ed

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.

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.

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

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