Wood fired brick oven pizza............

GenesGrill

never had one before, but have heard how good they are. Is there really much difference between the pizza done in your egg and one done in a brick oven??? I would tend to think that they would be very similiar in taste, but you're just able to cook more items in a brick oven.....

Unknown

GenesGrill,[p]My neighbor has a wood fired pizza oven. The pizza's are awesome. He doesn't use any charcoal. It's just wood but it takes 2 hours for him to get it going. [p]Soon, I'll have my platesetter and pizza stone. So I'll do a comparison. But I'm guessing the smoke taste might be different. Someone else mentioned the crust being different, but that might be due to different recipes and cooking techniques. I plan to get my friends recipe and reproduce it exactly or even get a pizza's worth of dough when he's making pizza's. Then I can do a more even comparison.

GenesGrill

Rob,
Is the wood fire built inside where the pizza is, or is the fire built separately underneath the oven??

Darnoc

GenesGrill,
Dont try for nuke temps in the Egg for pizza.Seems like 500 degree temp usually works out best.You will find that your pies will compete with the local pizza joints.Let the egg hold that temp for 30 min. to get the Egg pre heated.

Unknown

GenesGrill,
The wood is actually in the same chamber as the pizza, but in the rear. He mentioned that when he does steak, he'll pull the coals forward and around the edges more to really sear the steaks.

Unknown

GenesGrill,
We make pizza's all the time. I always add a chunk of guava wood and it gives it a very mild smoky taste. Takes about 12-13 minutes at 500 degrees, always get compliments.

dhuffjr

Rob,
An italian place we like "Bravos" has ovens like that. A large dome probably 5-6 foot across. Iffin I were a rich man I'd have the mother of all kitchens and one of those bad boys in it. I suspect Chubby has one in that mansion he's been working on.[p]Dennis

AZRP

Rob,
If you can get a chunk of his dough and cook it at the same time and temp as he does, I would be interested in hearing the results. Please post the results. -RP

Unknown

GenesGrill,
I have tried the pizza from a group that has a wood fired oven built on a flatbed trailer they haul to farmers markets in the area. They make the dough on site, fresh ingredients from the market vendors. One person on the oven,one working the dough and another the toppings,they have it down. The pizza was the best.

icemncmth

GenesGrill,[p]I use to work at a place that had a brick oven and I have cooked probably 100+ pizzas on my egg...[p]I think the real difference between the egg and the brick oven is simple..[p]The egg has its heat source under the stone. One thing about the egg is the air flow really is good on the egg. If you use a plate setter and pizza stone this causes the air (heat) to rise around the edges of the stone and this helps the "crust" portion to cook a little more. This also means that the convection oven effect of the egg helps keep the temp more even...[p]As for a brick oven ..most of the time you have to have someone there watching the pizza so that they can turn it ...[p]One thing about the brick ovens used at most pizza places is the temp...You have to have the temp really high...around 750 or more because you are really cooking the pizza from the top down....They do have a brick bottom and it will retain heat but since the heat source is on top of the stones they really don't get as hot as the egg with a pizza stone on it...[p]One of the best pizzas in the world is in NY City...[p]They still use a Coal fired pizza oven...They have been there so long they were grandfathered in so the city allows them to use coal..One can't do that today because of the laws...[p]If I could I would build a coal fired pizza oven...[p]OH..wait..I have one it is my egg!!

GenesGrill

swamprb,
That's fascinating! Love to see a picture of it! What towns/area do they take it to???