Have you ever had pizza from a wood fired brick oven?
Was it good?
Any favorite toppings?
YES! It's the best kind of pizza. I've had it in Milan, Venice, and Rome, Italy. My favorite was the "quattro fromaggio", or four cheese pizza I had in Venice, just off St. Mark's Square. It had mozzarella, parmesan, romano and a little gorgonzola. No tomato sauce. My mouth is still watering thinking about how fragrant and light it was. Every locality has their own specialty pizza. Italian pizzas are small, 10" or so.
When we travelled northward to the mountainous Alto-Aldige region near the Austrian border, the menus were in German and Italian, no English. I could sortof translate what a "pizza Milano" was by the German description of the toppings.
I've had wood fired pizza in Japan, too, but I'm not completely thrilled with calamari, baby squid, and sweet corn toppings.
In the US, my favorite toppings are sausage and mushroom, but my sons like pineapple and ham.
Wood fired brick pizza oven 1st fire
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