Wood Fire Pizza

[Dalmatian90]

You may be obsessed with would...if you admire another man's flames in the background

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Did make me think of STLFirewood's (sp?) restaurant firewood business.

BTW -- I found the Chow Channel tonight by accident, I'm lovin' it. Here's another which is more about soda then you knew there was to know:

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[TreePointer]

Interesting links. Thanks

 

[PA. Woodsman]

Reminds me of years ago the wife and I went to Vermont and found a place in Stowe called "Pie in the sky pizza pie" with a wood oven and it was FANTASTIC!!! Went back a few years later and it wasn't as good but it still was wonderful. We have wood-fired pizza places here in PA. but there was just something special about that place in Vermont....

 

[olyman]

Reminds me of years ago the wife and I went to Vermont and found a place in Stowe called "Pie in the sky pizza pie" with a wood oven and it was FANTASTIC!!! Went back a few years later and it wasn't as good but it still was wonderful. We have wood-fired pizza places here in PA. but there was just something special about that place in Vermont....

sugar maple firewood????????????????? :msp_biggrin::msp_biggrin:

 

[Dalmatian90]

sugar maple firewood?

Cut by Darryl, and his brother Darryl, supervised by Larry of course.

 

[bobt]

Cut by Darryl, and his brother Darryl, supervised by Larry of course.

Methinks that remark is gonna be lost on the youth around here! Haha!

Bob

 

[Stihl Rules]

Methinks that remark is gonna be lost on the youth around here! Haha!

Bob

I am not as young as some of these cats but if you were born pre 1978 you should get it.

 

[Valkyrie Rider]

I have a local pizza joint that has a wood fired pizza oven. It's the only place we buy our pizza.... it's THE BEST! They actually have opened up at least three other locations.... but it's still a family owned/ran buisness. The original one about 5 minutes from my house doesn't have any seating... pretty much take out only (well 1 booth in the corner). It's called Roma Pizza in Torrington, CT, but they have one in Canton, CT and I believe Ansonia or Shelton, CT also.

I've asked the owner about it before.... they burn all oak.... about 25 cords a year. The oven burns 24/7 year round.

Cooks a pizza in about 4 minutes.

 

[Dalmatian90]

I've asked the owner about it before.... they burn all oak.... about 25 cords a year.

Assuming that's per restaurant...and thinking of STLfirewood's prices...that would be a sweet contract to have

 

[Johndirt82]

Thats where I get most of my money is from a Place in SanDiego called Pizzeria Bruno, rated one of the best pizze places in town. They only burn califonia black oak. Nothin beats wood fired oven for pizza.

 

[Valkyrie Rider]

Assuming that's per restaurant...and thinking of STLfirewood's prices...that would be a sweet contract to have

Yes, that is only the Torrington location which is the smallest of their locations, the other ones do both take out and sit down... and at least the Canton one is a nicer place with higher prices and a larger menu.

 

[banshee67]

that pizza guy is a total pizza nazi hipster from the sounds of it
onnnn and onnnnn and onnnnnnn and onnnnnnnn
he refuses any toppings because hes an elitist , his way is best, he knows best for you. like he said, his pizza is the best pizza ever. if you dont like it, get out. hes the kind of cook that would yell at someone for saying it didnt taste good. it wouldnt be his food thats wrong, it would be your taste buds arnt educated enough to recognize the taste profiles hes working with
hes a bit eccentric to say the least

 

[Dalmatian90]

Since we're cutting obsessed here:

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[graycenphil]

My favorite pizzeria in Vermont is The Outback in Killington. Their oven is pretty much just a big masonry igloo, inside the restaurant, with a fire in the back of the oven. They put the pizzas next to the fire and they cook in about 4 minutes. Taste great.

I live in NE Connecticut, but we go over to Southington all the time. I will try the one in Torrington.

 

[angelo c]

I'm with Banshee on this loon.

The art of pizza is making a consistant product from a very inconsistant process. Anyone who knows cooking and pizza in particular will tell you that the products change throughout the day forget about the week or delivery. The cheese tastes different at 11am then it does at 11 pm. the humidty and weather have great influence on taste. The "art" is to make it happen as similar as possible knowing its a moving target. Just like logging. every tree is different and you need to know how to read it as such. Anyone who thinks he is "perfect" is waiting to be humbled...and it will come.

You can trust a guy named Angelo born in Sicily on pizza advice.

 

[TJ-Bill]

That was cool.. Thanks for the links

 

[karlk]

I build and sell wood fired pizza ovens . ( roundboy ovens ) I use the cut offs from cutting firewood in the oven. Nothing better than wood fired pizza.

 

[angelo c]

I build and sell wood fired pizza ovens . ( roundboy ovens ) I use the cut offs from cutting firewood in the oven. Nothing better than wood fired pizza.

only thing better then a wood fired oven is a guy who knows how to run it and a guy who can cook. many more things to cook in a woodfire then just pizza. Just wait till you have had a top round or a pork tenderloin or a fresh apple pie....or crisp.

 

[STLfirewood]

Here is a link and a picture of the latest pizza place I am selling wood to. He wants kiln dried bug free wood. The best thing is the owner is the local sales rep for the brick oven he uses. When he sells an oven I told him to sell them wood and I would supply it through him. So it could mean more places to sell to

The Feed: New Wanderlust Pizza Food Truck to Hit Streets in Two Weeks - FEAST Magazine | Inspired Food Culture/St. Louis: The Feed



Scott

 

[karlk]

Nice looking trailer ,I hope he does well. Last night we made bread and pizza in our roundboy oven .