That secret is wood-fired ovens, also known as stone or pizza ovens. “Woodfired ovens can do things to dough that no other type of baking or cooking comes close to,” Gytz enthuses. “They keep in the intense heat from the burning wood, so they heat up much more quickly and reach much higher temperatures than electric ovens, cooking pizzas in less than four minutes. That quick-punch process packs in the flavour of the toppings and adds that irresistibly smoky, crunchy swelling to dough that I hope and pray most people have experienced.”