A restaurant review in one of my local papers, the StarTribune, covered a new pizza place in Edina, one of our western suburbs. The name of the place is Mozza Mia, and it sounds very good.
The review has a picture of one of the wood-fired oven.
The review says in part, "Throw in dough that rises for 24 hours and two high-temperature wood-burning ovens (fueled by oak with the occasional toss of Italian cherry wood for extra smoke) and you get a distinctive crust that's thin but sturdy and slightly blistered, with a marvelous crackle on the outside that yields to a lightly chewy, slightly bready interior."
