Saw a link in the Chronicle about the ONLY coal burning pizza oven in Houston, New York Coal-Fired Pizzeria (just opened at 19817 Northwest Freeway).
I was intrigued by the last line, "Coal-oven pizza is not for everybody — but if you're looking for old-school, this is it".
Anyone had the chance to compare wood vs coal oven pizza? Why would it not be to the liking of everyone, the burnt crust alluded to in the article maybe?
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