People ask why we don’t just use a regular oven. The short answer: heat. A wood fire pushes our oven floor north of 800°F, and at that temperature a pizza is done in about 90 seconds.
That speed does two things at once. The outside chars and blisters—the leopard spots you want—while the inside stays soft and a little chewy. Cook the same pie slowly and you get a cracker, not a crust.
Fast and hot, or slow and sad. We picked fast and hot.
It also means we cook to order, one or two pies at a time, right in front of you. Pull up to the counter and watch.
Next up: the dough that goes under all this.