'wood-fired pizzas' on Serious Eats

Could This Havana Pizzeria Be One of the Best Restaurants in the City?

Pizza in Havana is kind of the ultimate good news, bad news, proposition. The good news is that there is lots of it. In fact it's ubiquitous, on every street in tiny kiosks or vestibules where the pizza is not on view, it seems to emerge after you order it from some central oven shrouded in mystery. The bad news is that most of it is of frozen pizza quality. More

Daily Slice: Decent Wood-Fired Pies at Toby's Public House

The Manhattan branch of popular Sunset Park bar/pizzeria Toby's Public House finally opened a few weeks ago with a full menu of salads, antipasti, pizza, and desserts. The good news? Their oven is real wood-fired. To the best of my knowledge, it's the only wood-fired pizza oven in the vicinity of Little Italy, which gives it the potential of being the best pizza in Little Italy as well. More

Atlanta: Showstopper Pizzas at Baraonda

The excellent pies at Baraonda Ristorante & Bar, located near the Fox Theater in midtown Atlanta, often get left out when talking about the city's pizza scene. On a recent visit, their beautifully cooked Margherita reminded this toppings guy that sometimes, less is way more. More

Portland, Oregon: Oven & Shaker

The Cauliflower Pizza at Oven & Shaker. [Photographs: Derek Arent] Oven & Shaker 1134 NW Everett St, Portland OR 97209 (map); 503-241-1600 Pizza Type: Cali-meets-NW-meets-Neapolitan Oven Type: Wood-fired Price: $12-15 for 12-inch pizzas Just like the bistro-style burger at Le Pigeon and the Fish Sauce Wings at Pok Pok, the pizza at Nostrana was a menu item deemed worthy of forming the foundation for a whole new restaurant. This formula is an apparent trend in the current Portland culinary scene, and the genesis of Oven and Shaker relied heavily on the weight of chef Cathy Whims' wood-fired pies. With... More

Northampton, MA: Wood-Fired Pizza at The Hungry Ghost Bread

Ironically—or, rather, expectedly—they'd still run out of bread by the time I stopped in around dinnertime on a Saturday night, but the takeout-only pizza operation was just getting going. Everyday between 5 p.m. and closing time at 9 p.m. they portion out rounds of their sourdough base and toss them in the air to make pizza crusts. More

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