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I thought wood-fired pizza ovens were overhyped until I used one at a competition
Watched a guy from Kansas City crank out perfect pies in 90 seconds while my pork butt was still 40 degrees from done. The smoke flavor on that crust hit different, made me rethink my whole setup. Anyone else get converted by something you swore was a gimmick?
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jade_hernandez17d ago
Drove past those fancy pizza ovens for years thinking it was all hype, but then I tried one at a buddy's cookout and man was I wrong. The way that high heat locks in the chewiness on the crust while keeping the toppings fresh is just unreal. I was a charcoal drum guy through and through, swore by the low and slow method for everything. Now I got a little propane-fired pizza oven sitting next to my smoker, and my wife actually prefers the pizza nights over the brisket weekends. Totally get the conversion feeling, it sneaks up on you when you least expect it.
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paulb9817d ago
Wait, your wife actually picks pizza over brisket weekend? Mine would probably file for divorce if I suggested swapping smoked meats for dough and cheese. How do you handle the propane taste though, or does it clean up alright?
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