Wondering how to get wood fired flavor to pizza

Unknown

I did my 2nd try on pizza last night and the results were much better. The 1st time was a catastrophe, including a broken pizza setter, replacement of both felts, and sticky dough that cemented itself to the setter. I did forget to spray olive oil this time on the pizza screen I used to prevent the dough from sticking to the setter, so I had a little stick around the outer edge, but I can easily fix that next time. [p]The pizza was delicious, but I'm not sure it was any better than cooking it in the oven at high heat. I guess I was looking for a more wood fired flavor, but I couldn't taste it. I used BGE lump which is not all that smoky flavor wise and cooked it at around 550 degrees. I did receive my shipment of Maple Leaf lump so I will try that next time. I understand it has a much more pronounced wood smoke sweetness to it.

The Naked Whiz

Paul B.,
Yes, Maple Leaf has more smoke flavor, but why not just add smoking chips? I toss a healthy handful of hickory chips on the fire right before I put the pie in, wait for some smoke and then put the pie in. It comes out with a nice smoky flavor that I don't think any lump is going to duplicate. You might also want to invest in a proper pizza stone to place on top of the plate setter. You get more acreage for pizza and more ceramic twixt the pie and the fire. Here's a link to my pizza page:
[ul][li]The Naked Whiz's Page of Pizza[/ul]

Judy Mayberry

Paul B.,
Congratulations on doing pizza the painless way, with a pizza screen. I can do the arm-flick with the floured peel with the best of them--it only takes practice. But why bother? I guess it's one of those "guy" things.

Puj

Judy Mayberry,[p]I would call it utilizing a time-honored technique.[p]Puj

Unknown

Hi Judy,[p]Thanks for the great tip.[p]Paul