wood oven pizza

The cold weather is back. It's also brought to mind the delicious wood oven pizzas in the past from Allo Spiedo & Primo.
Is there anyone else in town that cooks wood oven pizzas ?
Would love to know..

Proof uses a Woodstone hearth, which is not actually "wood burning" but produces similar results with gas. A real wood burning oven would be nice (and would get that awesome char that makes those pizzas so great), but the hearth does the trick. The lunch menu has three different pizzas: one margherita, one with littleneck clams and oregano, and a third with rabbit confit, hazelnuts and shishito peppers. I'm a purist when it comes to pizza, but the other ones are very good, too.

Disclaimer: I work there.

http://www.woodstone-corp.com

The cold weather is back. It's also brought to mind the delicious wood oven pizzas in the past from Allo Spiedo & Primo.
Is there anyone else in town that cooks wood oven pizzas ?
Would love to know..

Now I am REALLY missing Primo.

I miss Primo too.

I know it's a chain, but California Pizza Kitchen uses one, if I am not mistaken, just get it Neapolitan style. It's no Primo, by any means though.

I miss Primo too.

I know it's a chain, but California Pizza Kitchen uses one, if I am not mistaken, just get it Neapolitan style. It's no Primo, by any means though.

My wife and I had to hit the mall yesterday (first time for me in 6 months I think!), and stopped into CPK for a quick lunch. I haven't been in awhile, and no, it's no Primo, but the pizza was good.

More interesting - Carson Kressley (blond guy from Queer Eye) was there eating. I have no idea what he was doing in Louisville or at Oxmoor. . .

Amy,
Thanks for the info.
What is neapolitan sytle @ Cal pizza Kitchen ?

It's their thin crust. Similar to Primo's old crust.

Aren't Porcini's pizza's wood oven baked? It's been a long time since I ordered a pie there ( as opposed to an entree)., but I'm remembering a brick oven and that the pizza's were excellent. . I love the food at Porcini's ( and the atmosphere) and Chef John is a great guy.

Deb

It's a chain, but I believe "Amerigo" on Hurstboure Parkway also has wood-oven pizzas on their menu....

Anybody know anything about Bravo ?

It's a chain, but I believe "Amerigo" on Hurstboure Parkway also has wood-oven pizzas on their menu....

I've not had pizza there, but my only experience at Amerigo was not real good. I've had better "Italian Chain" food so to speak.

In response to Brad, Carson K. comes to the area because he own's Saddlebreds. Shelbyville has a lot of top Saddlebred farms.

It's a chain, but I believe "Amerigo" on Hurstboure Parkway also has wood-oven pizzas on their menu....

I've not had pizza there, but my only experience at Amerigo was not real good. I've had better "Italian Chain" food so to speak.

Only been there once, and it was so-so....there was a concept from several years back called "Brick Oven Pizza" located over in the Plainview area, when the wood-fired pizza process was starting to catch-on...pretty good pizza, as I recall, but I think they're long gone.

Macaroni Grill??