The wood fired claim to fame comes by way of an Earthstone oven. The menu states that the oven runs in excess of 700*.
I ordered a Margherita and added prosciutto. I watched the oven guy abuse the dough ball. No attempt was made to form the edge. In fact the etire edge was pressed out thin with the fingertips, so violently that he left impressions of his fingers.
While I timed the lightning quick bake time of 4 minutes, I noticed the Stanislaus Full Red cans on the shelf. The sauce had chunks of tomato in it, so I knew it was full red + something. Visually the pizza was stunning, except for the crust.
Behind the restraunt, the workers had set up camp, to smoke during break. The ash cans were also in file 13.
I would not doubt that this was a bread flour dough. She said that it was made fresh this morning, and it showed.http://pie-tanza.com/index.html