Wood Fired Pizza

I remember a recent conversation on here about wood fired pizza and who was still making them. I was in Amerigo the other day picking something up and noticed their oven. I asked if it was completely wood fired and they said yes and have a variety of pizzas on the menu. I thought this might be of interest to some. Hope you all have a great day!
Kris

I was in there last week and had a Margherita. I was disappointed. It didn't have much flavor at all. However, their mussels are outstanding and once my husband had the wood plank salmon and it was good.

[Robin Garr]

I wasn't blown away by it in my Aug. 9, 2007 review of Amerigo. The topping, a blend of local cheeses, made good use of good ingredients, but the wood-oven effect didn't really come through for me:

I chose the “Kentuckiana cheese” wood-fired pizza ($10), billed as a blend of “local” blue, goat and white cheddar cheeses with basil walnut pesto. I assume the cheeses came from Capriole Farm in Indiana and Kenny Mattingly in Kentucky; I wish management had thought to promote the local vendors on the menu. The pizza was oval, not round, the shape of a flattened football. The thin honey-yeast crust wasn’t particularly inspiring, perhaps yanked out of the wood oven a little too soon; but the “white” all-cheese pie with its combination of mild, earthy and tangy cheeses made an appealing alternative to the usual tomato-sauce pizza.

We've had one experience at Amerigo. It wasn't bad but wasn't above other chains of this type. No plans for a return.

Couldn't attest one way or the other to the quality. I just noticed the wood burning oven and made a note of it. Thanks for reposting the review Robin. Hope you all enjoy this beautiful day!
Kris