Does NP pizza in Italy have a wood/smoky flavor? I've never tasted a NP-style pizza in the US that does.
You are right. It does not have a smoky flavor. Smoky is not the right word. Not smoky like in smoked mozzarella or ham, but there isan extra flavor from wood oven that is missing in the BS. May be just my dough is a little plainer, but I am curious if we can add some WFO flavor.
So a smoker might not be the solution bug I am willing to try.
In my case, going back to a camaldoli or ischia starter would provide better incremental value but I am still curious to try.
Writing from my mobile, sorry if they are typos
Edit: Pizza flavors will vary from one place to the other, from one oven to the other and from one pizzaiolo to the other. The Trianon across Da Michele added a few decades ago an oven on the second floor (allegedly same brand and all - although I am not sure). For years, people have disagreed on which pizza was better. So in some case the ("WFO-flavor") will be more distinct than others, but it is there and I find it appealing.