All this talk makes me want to make pizza again! Yum! Next time, I will take pictures, and post them to my blog here.

I don't know if it works with pizza, but to give a wood-burning flavour to roast lamb, I use the twigs of woody herbs such as rosemary and bay, placed under the joint, which also helps the heat to circulate all round it. Obviously, for pizza, they would have to be put in a separate tray

Thanks for the thread, John. You've made me want to make pizza, too

Hi all,
nice too see al this passion about pizza!
I am from Naples, moved to London last January.

There is just one point I don't agree with John.
You've been to Naples so you should now... we don't put oregano on the Margherita, but basil!
We only put oregano on the "Marinara" or "Napoletana" 

If you want to try something different with the Bufala (much tastier when uncooked), you can cook just the plain dough and put mozzarella slices and fresh cherry tomatoes when ready.