Pizza

Ten minutes in a wood fired oven is not going to add smokey flavor to anything.

All of the smoke is being vented directly out of the oven. It doesn't blow all over the food.

The mind is very powerful.

I've never really thought my pizza needed to taste smoky. Brick ovens are highly prized in New York pizza joints (and new ones are illegal in Manhattan, which is part of why people always say Brooklyn is better), but it's not for any kind of hickory smoked bullshit.

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Originally Posted by Advocate

As much as it pains me, cause I wanna agree with everyone.

Icarus is right. I can get the same smoke flavor from a metal oven, just have to turn that sumbitch up.

Its the sauce. Some places add sugar to the sauce, others use Basil to flavor the sauce, and even other just use oregano.

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Not of fan of adding sugar. It ruins the pizza for me.

Fuck a sweet sauce. That's what the basil is for. Sort of.

And, you know, the natural sugars in the tomatoes

ITT: missionary-style pizza.

I always enjoyed a good pile-driver clap pizza, but to each their own I suppose.

California Pizza Kitchen is the devil.

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Originally Posted by Fe 26

And, you know, the natural sugars in the tomatoes

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Acid counteracts that. Added sugar brings those out.