Wood Fired Pizza
Wood Fired Pizza is faithfully crafted the way authentic pizza was originally made; in a blisteringly hot wood fired oven for about 90 seconds, natural leavened dough, with a long room temperature fermentation to bring out the full flavor and aroma of the crust. Peter Taylor, grew up on elite New York style pizza and traced it back to its natal epicenter - Naples Italy. With great reverence and respect for the old ways of Naples and New York, he crafted a new standard of naturally leavened wood fired pizza making flavors and textures relevant to contemporary diners. Which is why Wood Fired's tag line is "Old-World Tradition. Modern Tastes." We embrace the concept of absolute freshness. The entire Wood Fired menu is prepared fresh daily without the help of freezers. No microwaves. No corners cut anywhere. The only heat source we have is our venerable Raquel Wood-Fired Oven which was hand-built by our founder. We also prepare our dough without refrigeration of any kind adhering to the ancient tradition of a long room temperature fermentation with a natural yeast our executive chef caught off the coast of Florida. It's unique microflora produces a naturally leavened crust just like ancient civilizations did six thousand years ago.