Pizza is simply one of the best foods in the world. It is extremely versatile and exceptionally delicious.

There are many pizza types including the popular New York-style, Neapolitan, and Chicago deep-dish pies.

A big part of what makes pizza special is the combination of the toppings, but also the crust.

Therefore, we can conclude that the better the ingredients and crust, the better the pizza, right?

Well, a great way to make pizza check all these boxes is to use a wood-fired oven.

As the name suggests, this type of oven uses burning wood rather than electricity to generate heat and do its job.

A lot of restaurants utilize this option because it's pretty much the best way to bake pizza.

Here's why:

• Fast baking times - Once the oven has been heated, it only takes minutes to get the job done.
• Even heat - Unlike electric ovens, wood-fired ones distribute heat evenly. That way, your pie will have superb texture i.e. crunchy yet soft.
• High temperatures - Not only does the heat spread evenly and fast, but the temperatures it reaches are unmatched.
• Charred crust - a wood-fired pizza has an impeccable taste but also looks really cool. Since the heat in a wood-fired oven is trapped, it affects the pizza indirectly. This leads to the pizza having that recognizable char.
• It's healthier and better tasting - Due to the fast baking times, the pie keeps more of the nutrients. Also, caramelization occurs, and the flavor of the ingredients is highlighted.
• Authenticity - For a Neapolitan pizza to be authentic, it has to be made in a wood-fired oven. This is in accordance with the rules of Associazione Verace Pizza Napoletana.

What Is the History of Wood-Fired Pizza?

The first modern pizza if you will was the popular Margherita. It was created by Raffaele Esposito in 1889.

He made it in honor of Queen Margherita (hence the name) who was visiting Naples at the time.

The main ingredients - basil, mozzarella, and tomatoes - symbolize the colors of the Italian flag i.e. green, white, and red.

At the turn of the 20th century, many Italians immigrated to America. That's how pizza was introduced to the United States. Soon enough, it became one of the most popular foods around.

When it comes to wood-fired ovens, the earliest versions go way back in history. Evidence has shown that ancient Rome, Greece, and Egypt had some forms of wood-fired ovens.

Of course, back then, they weren't used for baking pizzas but for simpler dishes.

In the 1700s, wood-fired ovens were used in Naples, Italy. Over time, they became the perfect "tool" for making pizza.

Modern ones are made of improved materials such as metal and stone.

Just like the Italians brought pizza to America, they also introduced the tradition of using wood-fired ovens.

Many restaurants realized the benefits of using one, and the customers would know you mean business.

Thus, today, you can easily find mouthwatering wood-fired pizza wherever you are.

How Many Calories in a Wood-Fired Pizza?

If we take a classic Margherita, a single slice (107g) contains around 170 calories. This includes 9g of total fat, 18g of total carbohydrates, and 4.5g of protein.

Where Can I Find Wood-Fired Pizza Near Me?

For those of you in New York, we suggest heading to the Marshal on 10th Avenue. This pizzeria is open all week except on Thursdays. Plus, you can order takeout or delivery via Slice.

And if you're in Chicago, then Flamin' Pies is the right place for you. Located on N Sheffield Ave, you can give them a visit or order delivery through Slice.