#wood-fired-oven

#wood-fired-oven

The bakery located in Salzburg, Austria has been baking loaves of sourdough for over 700 years. The first written records of the bakery date back to 1160. Though the monks at St. Peter's Abbey likely already made bread, the construction of a waterway in the 12th century made it possible to power a water wheel used to fuel its grain mill. From the beginning the bread was baked in a wood-fired oven, and not much has changed much at Salzburg's oldest bakery over the years.

For a city best known for tangy sourdough and loaded Mission-style burritos, San Francisco is surprisingly home to quite a few pizza joints. From crispy Detroit-style to classic New York-style slices, you can find just about every type of pie in the Bay Area, and there are some pretty fun stories behind them. A perfect example is Del Popolo, a family-owned operation that grew from a makeshift food truck to earn a spot on Tasting Table's list of the best pizza places in every state.

When surveying the best pizza places in every state, one Dallas-based operation stands out in the Lone Star State. Cane Rosso delivers on its claim of serving up the most authentic wood-fired Neapolitan pizzas in Texas. Restaurant owner Jay Jerrier first tasted true Neapolitan pizza during his honeymoon in Italy, and the experience changed his life. The fresh flavors and creamy cheese had a lasting impact on the entrepreneur and inspired him to learn how to make fresh mozzarella and use a wood-burning oven.