Coal fired pizza is actually a thing and they do mean coal, the mineral. A lot of old NY/East Coast places were coal. If you're combusting it fully, there isn't an issue. Usually they're going after a super thin and crisp crust when using a coal oven.KYGTIGuy wrote: ↑Wed Apr 04, 2018 2:40 pmIt was a separate question. WTF is up with coal fired pizza?CorvetteWaxer wrote: ↑Wed Apr 04, 2018 2:32 pm
Not sure where you got coal fired pizza, pretty sure I said "wood fired"... as in, they have an oven that actually burns logs.
That Pizza Shelf is interesting, I hadn't seen that before. I use one of the Uuuni 3 wood pellet ovens to do Neapolitan style. The pellets smell nice, but they are a pain if you're doing more than 3 pizzas, so I threw a DIY propane burner in the back of it.
Since we're on the topic, here's a Sicilian pie I did this week in my regular home oven:
and here's one from the Uuni: