Artisanal pizza expert Peter Tayor is the founder of Wood Fired Pizza Wine Bar
About Wood Fired's Founder
Peter Taylor is a nationally recognized pizza expert, researcher, author, teacher, and pizza consultant. He has dedicated his life to exploring his true passion; pizza.
He is the inventor of:
- Pizza Raquel and Pizza Sophia which take the best of NY and Naples style pizza and combine it with proprietary knowledge and technique to craft the ultimate expression of pizza
- The Raquel Low Dome Wood-Fired Oven which perfectly bakes a pizza in about 2 minutes!
Peter's latest breakthrough came in the fall of 2008 with the creation of a naturally leavened healthy pizza which offers a lighter and more digestible way to eat the world's favorite food.
Wood Fired is the culmination of Peter's dedication to producing the finest expression of pizza. Peter's artisan style preserves the best of the New and Old World by combining the familiar look and feel of elite NY pizza with classic elements of genuine Neapolitan tradition and techniques. Peter's unique modern artisanal interpretation requires a painstakingly detailed process to ensure an unforgettable dining experience.
Wood Fired Pizza
Wood Fired pizza is faithfully crafted the way authentic pizza was originally made; in a blisteringly hot wood fired oven for about 90 seconds, natural leavened dough, with a long room temperature fermentation to bring out the full flavor and aroma of the crust.
Peter Taylor, grew up on elite New York style pizza and traced it back to its natal epicenter - Naples Italy. With great reverence and respect for the old ways of Naples and New York, he crafted a new standard of naturally leavened wood fired pizza making flavors and textures relevant to contemporary diners. Which is why Wood Fired's tag line is "Old-World Tradition. Modern Tastes."
We do not want to be distracted from making the best pizza possible. Want a pasta? Not on our menu. Kindly go to the countless restaurants which all serve the same thing. The truth is, selling pasta would interfere with our pursuit of the finest expression of pizza.
We embrace the concept of absolute freshness. The entire Wood Fired menu is prepared fresh daily without the help of freezers. No microwaves. No corners cut anywhere.
The only heat source we have is our venerable Raquel Wood-Fired Oven which was hand-built by our founder. We also prepare our dough without refrigeration of any kind adhering to the ancient tradition of a long room temperature fermentation with a natural yeast our executive chef caught off the coast of Florida. It's unique microflora produces a naturally leavened crust just like ancient civilizations did six thousand years ago.