Favorite wood for pizza?

NorcalBBQer · 05-25-2011, 02:41 PM

What do you gentleman feel is the best wood to give your pizza that perfect taste. Pecan, Hickory? I've got some world class wine infused oak on hand, will that work just as well?

Norm · 05-25-2011, 05:12 PM

I cook my pizza on the egg with lump only, no added smoking wood. It gives just a hint of smokiness without overpowering it.

Groundhog66 · 05-25-2011, 05:16 PM

Quote:

Originally Posted by Norm

I cook my pizza on the egg with lump only, no added smoking wood. It gives just a hint of smokiness without overpowering it.

Yup, exactly.

TedW · 05-25-2011, 05:17 PM

Same here

MilitantSquatter · 05-25-2011, 07:46 PM

Most traditional pizza cooked in a wood fired oven is cooked at extremely high temps (700-900+) and are cooked from 2-4 minutes... Given the such short cook times, and extremely clean burns as it's mainly coals at this point, there really isn't that much time for smoke to absorb into the dough & cheese enough to make a noticeable difference between oak, cherry etc in either a good or bad way.

TedW · 05-25-2011, 07:48 PM

Well that makes perfect sense.

caliking · 05-25-2011, 08:54 PM

From what I know, white oak is the wood of choice (assuming you mean a wood fire, not charcoal + wood for smoke). Apparently the "rules" for Neapolitan pizza stipulate a cook time <2mins (90 seconds I think), so there isn't much time for absorbing smoke flavor as stated above.

But that doesn't mean we can't experiment!!

The Anchorman · 05-25-2011, 09:02 PM

Charwood

Frank Grimes · 05-25-2011, 10:59 PM

I am on the same page as the guys above, for pizzas I only use the lump. It picks up a little char flavor but the rest of the ingredients are the predominants, not smoke.

05-25-2011, 02:41 PM	#1
NorcalBBQer On the road to being a farker Join Date: 03-04-11 Location: Tracy, ca.	Favorite wood for pizza? What do you gentleman feel is the best wood to give your pizza that perfect taste. Pecan, Hickory? I've got some world class wine infused oak on hand, will that work just as well? __________________ Weber 18 WSM, 2002 (DU) Weber Performer, Weber Kettle L.

05-25-2011, 07:46 PM	#5
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Most traditional pizza cooked in a wood fired oven is cooked at extremely high temps (700-900+) and are cooked from 2-4 minutes... Given the such short cook times, and extremely clean burns as it's mainly coals at this point, there really isn't that much time for smoke to absorb into the dough & cheese enough to make a noticeable difference between oak, cherry etc in either a good or bad way. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

05-25-2011, 08:54 PM	#7
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX	From what I know, white oak is the wood of choice (assuming you mean a wood fire, not charcoal + wood for smoke). Apparently the "rules" for Neapolitan pizza stipulate a cook time <2mins (90 seconds I think), so there isn't much time for absorbing smoke flavor as stated above. But that doesn't mean we can't experiment!! __________________ [FONT=Arial Narrow][B]EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| [COLOR=red]Ladybug[/COLOR] SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] \| SJG smoker mod \| Simpsons SJS \| [COLOR=black]Simpsons[/COLOR] OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| [COLOR=green]LBGE \| sbge \| [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT]

05-25-2011, 09:02 PM	#8
The Anchorman is One Chatty Farker Join Date: 02-03-07 Location: Narragansett RI	Charwood __________________ Ray Depot, The Anchorman The Anchormen, Rhode Island's Original Competition BBQ Team. The BBQ TITANS BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens KCBS CBJ

05-25-2011, 05:12 PM	#2
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	I cook my pizza on the egg with lump only, no added smoking wood. It gives just a hint of smokiness without overpowering it.

05-25-2011, 05:17 PM	#4
TedW is Blowin Smoke! Join Date: 05-12-09 Location: Northern Michigan by the Pinkie	Same here

05-25-2011, 07:48 PM	#6
TedW is Blowin Smoke! Join Date: 05-12-09 Location: Northern Michigan by the Pinkie	Well that makes perfect sense.

05-25-2011, 10:59 PM	#9
Frank Grimes Full Fledged Farker Join Date: 07-24-08 Location: Hudson, IL	I am on the same page as the guys above, for pizzas I only use the lump. It picks up a little char flavor but the rest of the ingredients are the predominants, not smoke.