June 12, 2014 |

Throwback Thursday: The wood-burning oven craze in May 2008

By Mandy Wolf Detwiler

May 2008 CoverBack when the late great Pat Bruno wrote this May 2008 cover story on wood-burning ovens, the novelty of this style of pizza was just beginning to hit the mainstream.

We quickly became inundated with requests to check out the first wood-fire pizzeria in this town or that. We heard countless claims of being the “first of its kind” in areas of town that only had big chains. The need to educate consumers on wood-fired pizza was great. Many folks had cut their teeth on $7.99 mass-produced pizza (or even frozen pizza), so that slightly charred crust, higher cost and fewer toppings took a little getting used to.

Today, there’s a wood-fired pizzeria in practically every city. Not all are created equal, but the style of cooking has become synonymous with quality and craftsmanship. If you’ve got a wood-fired oven, what makes your pizzeria stand out? Let us know in the comments, and you could be featured in an upcoming issue of Pizza Today!