Coal-fired pizza
Matt Teri posted this comment under an earlier pizza post. I'm repeating it here because I've been meaning to do an entry on Phat Pug. It's gotten a lot of attention on Chowhound.com.
I recently tried a pizza from Phat Pug, in Perry Hall -- their claim to fame (or their schtick, depending) is that they use an actual coal-fired oven. I was pretty darned impressed with the pizza -- thin and crispy, with some tasty burned spots and a really excellent (sweet-ish) sauce. Anyone else been up there yet?
Here's the info courtesy of the Chowhound board. (Phat Pug doesn't have its Web site up yet.):
The Phat Pug Coal Fired Pizzeria
8814A Bel Air Road
Perry Hall, MD 21236
410 256 5700
If you want to know more about the process, here's an article from Pizza Today.
Comments
Supposedly they are opening a second location in Federal Hill, which is desperately in need of a superior pizza joint.
Posted by: Jon Parker | October 5, 2007 7:56 PM
If you Google coal oven pizza you'll find that a lot of places are using coal ovens again.
Posted by: Oat | October 6, 2007 9:44 AM
Federal Hill has an amazing pizza joint - Thirsty Dog (I'm not giving in and calling it "Dog Pub").
Posted by: Jeremy | October 8, 2007 12:21 PM
I enjoyed the Phat Pug pizza. It took a long time for it to be made. I think they can only 'fire' one at a time. I also had a cheesesteak and was impressed. I live in the Perry Hall area and there are not many good subs or pizzas around. (I used to like Chubby's grilled pizzas, but they have sold the place and the new pizzas were nothing special.)
Posted by: Chris | October 9, 2007 12:06 PM
Iwonder if they are using a special coal or "coke" or briquette. Simply using a coal fired oven exposing it to the smoke/gasses is lethal. Coal contains many dangerous hydrocarbons including benzene in sufficient concentrations to be dangerous. That's why steel mill coking plants are in violation of air standards. Coal is over the edge compared to cherry or oak hardwood.
Posted by: Ed G | October 9, 2007 2:56 PM