max472•6d ago

I'm the only one who hates the wood fired pizza trend in restaurants

Honestly, I don't get why every new spot in town thinks they need a $20,000 wood fired oven. I ate at a place in Portland last month that charged $26 for a margherita pizza that came out burnt on the bottom and doughy in the middle. Three years ago I worked at a place that spent all this money on one of those ovens and the chef never even figured out how to control the heat right. The pies were always inconsistent and we had to comp half of them. Everyone in the chef community acts like wood fired is the only way to make good pizza, but I've had better Neapolitan style from a regular deck oven. Does anyone else think this trend is way overhyped for what you actually get on the plate?

2 comments

2 Comments

lee.casey6d agoMost Upvoted

Right? Last one I had was burnt on the bottom and somehow still cold in the middle lol.

caseyfox5d ago

lol yeah that's a unique talent right there, burning it but leaving the middle raw. I feel like my oven has a personal vendetta against me, it's either flash fire or ice age with no middle ground. Honestly at this point I just eat the burnt bits and pretend the cold middle is like a surprise popsicle center. Maybe I should just start microwaving everything like a responsible adult.