I finally was able to use someones wood burning oven to cook my pizza. The differences between the two pizzas were incredible. This is not to say that one was better than the other, just that the pizza was so different it seemed like two totally different recipes, but it wasn't!
I made four dough balls - used 2 with the wood burning oven and 2 with my home electric oven. The wood burning oven at 800 degrees (1000 on top) cooked the pizza in 1 to 1.5 minutes. My home oven at 550 degrees cooked the pizza in 7-8 minutes.
Things I noticed about the wood burning oven pizza:
- the dough- what a difference! This dough turned out soft, yet still foldable. The dough was very similar to the dough at Patsy's and Lombardi's. The taste and smell (of wood) was incredible.
- the cheese - my use of firm fresh mozz turned out to be bad in this case since the cheese didn't cook as much (see pictures below). I probably would have been better off with soft fresh mozz. The cheese typically came off of the pizza in a slice while eating it.
- the sauce - explosively delicious! Even though I used the same sauce (vantia) it tasted incredible. I don't think it's the brand and now I understand why I liked patsy's sauce so much. Since the sauce barely gets cooked it tastes just like it's out of the can.
My wood burning oven pizza is like the patsy's and lombardi's and my electric home pizza is like the NY street pizza (although I use fresh mozz slices and little/no oil and no sugar).
Now to buy one of those wood ovens