Luca Lazzari
Sous Chef
Luca the best pizza emerges from a wood fired oven. The best pizza I have eaten was a potato pizza near Pescara. I dont have a wood fired oven in the UK but I do have an old Bompani Range with a spit, the oven gets to 625f on a good day, I use a stone and make my own dough (50/50 milk and water) and still it does not taste the same, any tips.
In my personal experience, if you don't have a good oven fueled with good wood, you can't get the real thing. Even in Italy we have some barbarians that prepare pizzas with electric ovens, but it's definitely not the same thing.
However I'll ask around to get some good guideline!