Wood-fired brick ovens and pizza have been with us since the dawn of civilization. Both have been discovered in the excavations of virtually every ancient civilization, with the brick oven reaching its modern form in ancient Rome.

The brick ovens uncovered in ancient Pompeii are in wonderful shape and could start baking today with only minor renovations.

The shops themselves resembled modern pizzerias, with granite counters, and a salad bar featuring both hot and cold foods and drinks to accompany the pizza. It makes you think there is little new under the sun.

Found throughout Europe, often with little variation from the original Roman round, domed oven chamber and front vent design. In northern Europe, the ovens tended to be larger and the properly of the local Lord—who owned both the oven and the heat inside it, and would charge the serfs for baking their bread.

In Italy, where the feudal system took a less firm grip, the ovens tended to be owned by individual families and were smaller—which is the foundation for Italy’s modern pizza oven industry.

Round ovens built from brick, and even local stone, have been built in Italy seemingly forever. Virtually every Tuscan farmhouse has, or had, an original brick or stone oven, and many are still being used today.

HOW IS WOOD FIRED PIZZA DIFFERENT?

First, let’s assess the visual differences. A wood fired pizza will often have some “perfect imperfections”. There might be a few large bubbles on the crust or in the center of the pie; it’s the nature of that fast cooking and high heat. Texture-wise, the bottom of the crust attains a slightly “charred” exterior, yet the top and center remain chewy and buoyant. This unique texture is once again thanks to the high heat: in a more traditional oven which can only reach about 500 degrees farenheit, the crust will require more time to cook and will become more dense and dry.

WOOD FIRED PIZZA: TASTING NOTES.

Since the pizza cooks very quickly in a wood fired oven, it has the effect of imparting a delightful contrast on the finished pie. The bottom of the crust will cook very quickly, giving it a pleasing charred flavor on the edges that makes it taste just a little smoky, in a good way.

The hot oven will also cook the cheeses and toppings very quickly, which allows them to retain freshness rather than being burnt and dried to a crisp in a slower cooking oven. Moreover, the toppings remain nicely textured; the cheese is melted and bubbling, and the crust has the perfect combination of chewy on top and crispy on the bottom. When these textures and flavors come together, the flavor is something like true love. Of course, every pie is better with a glass of wine, beer, or cocktail chosen from our extensive menu!

IS WOOD FIRED PIZZA BETTER?

Well, naturally this question will vary from person to person, and everyone is entitled to their opinion and preferences. But if you ask us: yes! Wood fired pizza is the only way to go if you’re seeking pizza perfection.