Omid, was the smoky flavor in the Bruno pizza just the "one time" that you mentioned or is it a quality you have noticed in all of the pizze you have purchased from Bruno? Do you remember if the pizza you mentioned was domed at the end or not? In addition, what was the cook time, if you timed it? As an aside, if you have a stopwatch app on your phone, could you please stopwatch several pizzas at Bruno if you think about it? I have a fascination with cook times and would love to see the times on several pizzas at Bruno and add them to my log....I'll take your word on reporting back accurate times if you do so!
Thanks and enjoy your pizzas! --K
Dear Pizzablogger, I eat at Pizzeria Bruno Napoletano
about once per week. And, the pizzas have always had the pleasant smokey aroma and flavor. Last night was no exception! The pizzeria was packed as usual and the sole pizzaiolo, Mr. Peter, was too busy to chat with me about the virtuous of his Ferrara oven. I sat at the pizza bar, about 7 feet away from the front end of the oven, which was at full blast, with the voluptuous flames incessantly embracing the dome and leaping outward through the upper side of the oven's mouth. I could clearly see the whirlwind of smoke
inside the oven, endlessly going round and round, like a merry-go-round, while brushing itself against the dome and the walls, and periodically, but not rarely, caressing the floor—a spectacular sight to see. When I pointed out the whirlwind of smoke to a friend of mine who happened to be there, he was so bedazzled!
The pizzas that were launched into the oven did not require much pampering or manual intervention during baking. Laudable oven! Sometimes Mr. Peter would rotate the pizzas only
once and sometimes none before they were ready to exit the oven. My Pizza Margherita, which took only 51 seconds to bake, was rotated only once prior to saying farewell to the oven, before fleetingly glimpsing the dome. I could tell the oven's dome and floor were in communion with one another, as the base and face of my pizza were in unmitigated agreement with one another. The cornicione, beautifully adorned with delicate and glossy blisters, royally crowned the delicate crust, and both had smokey flavor, just like all the rest of the Bruno pizzas that I have had thus far.
Once a Neapolitan pizza aesthete told me, "If there are no wood-fired ovens in heaven, I rather go to hell!" I reciprocated, "If so, please come back to take me with you." After all, according to Dante's Divine Comedy
, the first rung of hell is occupied with all the noble souls such as Alexander the Great, Homer, Ovid, and philosophers such as Socrates, Plato, and Aristotle. It would be a hell of a pizza party! Have a great day.