Wood fired pizza ovens are a thing.
And the article discusses that. The problem is their tendency to produce a whole lot of particulate air pollution.
Also you need to be really good at pizza making to produce a good pizza from a wood fired oven. If you’re ever in Italy, you might start noticing that there are way more wood fired ovens than there are good pizzaioli to man them.
The results can be horrifying.
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5% of Canada’s forest burned last year, and Quebec City was running around shutting down pizza ovens because of “particulates”.
Jesus, the level of bikeshedding that goes on is astounding.
It’s not like adding more pollution to the air is gonna make things any better. This is an easy w in a world of intractable, difficult problems. We are barely into the bell curve of where the climate could go, and people are already bitching about the tiny hurricanes, tornadoes, winter storms, droughts, insurance increases, food costs, and wildfires. If you think it’s bad now, just wait and see what it’s like in 30-60 years if we don’t change our behavior, haha.
How’s Pizza Oven’s supposed to support his family now?
whataboutism.
Electrify everything! I am mildly concerned about solar flares once we do though
And they can even save on electricity, because I never visit them because I want to support the local Italian restaurant instead!
The article is about New York City’s pizza, not New York City Pizza. If your “local Italian restaurant” is in NYC, they will need to switch to electric too.
Nothing says authentic New York pizza like a luke warm slice of Sbarro’s™
It’s so hard to find an Italian restaurant worth a damn. They’re either really really good or really really bad, and I keep finding the latter
It’s possible to make a bad wood fired pizza?
