I love making pizza. And I've been reading this book "The Neapolitan Pizza", which is supposed to be, as they describe it in the subtitle, "a scientific guide about the artisanal process". I was fascinated by the amount of technical information available in there.
Though, I was in shock when I read the following, the authors were talking about wood fired ovens: "The concept of wood giving a particular aroma is false: there's no transfer of aromas from the wood to the pizza".
I remember getting some bread from a place called (now ironically) "Firehouse", great bakery. And I remember feeling this fantastic taste of a smoked delicacy in their loafs. Have I been fooled by my brain? I'd really expect that at least tiny particles of burnt wood and other chemicals from the smoke to somehow land on the baked good and give that a taste, why that doesn't happen? Or is the smoked flavour something different from the wood flavour?