For a special breed of pizza operators, the fragrance of wood smoke beckons more than the throughput of a conveyor oven.Wood-fired-oven pizza makers pursue a demanding craft that has changed little over the years. They tend traditional bell-shaped, stone hearth ovens stoked with blazing hardwood to 1,000 degrees Fahrenheit and above. They master the nuances of wood selection, fire management and split-second timing. It’s essential for turning a thin disk of hand-stretched dough lightly ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?