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There’s nothing quite like a Pizza Affumicata. Those thin, popped-bubble crusts with that unmistakable flavour of outdoor eating make a wood-smoked pizza the perfect summer evening treat. This type of pizza has been around for just as long as pizza itself. Making pizza the old-style way in a stone or brick oven hasn’t always involved shop-bought charcoals. The traditional methods entailed stacking the oven with wood to get the heat soaring. This added different flavours and nuances to the pizza depending on the type of wood that was used.
Of course, not everyone has access to wood-burning ovens. These are the ovens we see when we’re on holiday in Italy blast-cooking a pizza outside in 60 seconds. Back in the UK, our decidedly un-Mediterranean summers make pizza ovens a rarity. However, one thing that we have embraced is barbequing. Grilling out is far more suited to our opportunistic attitude to the great British weather. A grill can be rolled out when required and stored away when it is not needed. It is a trend that has influenced what we eat outside and also one that we have adapted to suit our eating preferences.
Cooking pizza on the grill has recently become much more popular. The influx of high-quality lidded grills and gas barbeques means the high temperatures needed to cook a pizza quickly are much more achievable. This gives us new possibilities for enjoying rich, aromatic, wood-smoked pizza at home.
With the curved Callow smoker box, every grill can become a wood-burning pizza oven. The stainless steel curved smoker box fits around the edges of round pizza stones perfectly. Durable and attractive, the box has an easy-access lid, is fully reusable, and keeps ashes out of your grill. Simply pop the lid open and add your desired flavour of wood chips. For best results, place one Callow smoker box on either side of the pizza stone and close the grill lid.
This is a low-cost and innovative way to offer your family and guests a whole new outdoor eating experience. After all, who doesn’t love pizza
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