Not That Scott Unfried

I'm just posting this to notify any potential reader that I'm not the Scott Unfried of Flat Rock Village Bakery of West First Wood-Fired Pizza.  The Chef and Restaurant Owner - Scott Unfried  We share an interest in pizza, and that extends to billions of other people.  He is in North Carolina and his place sounds attractive.  I am an Orange County, California resident (working on changing that) who is a hobbyist.

But I can tell you this, common pizza cooking practice, used by him and most in his business, overheats the oils and turns them into something bad for your body, I try to avoid that.  They heat pizzas containing olive oil at well over 500 degrees Fahrenheit when the olive oil should not be heated (smoke point) over 325-375 degrees (extra virgin) and 465 degrees (light/refined).  There are high-heat varieties, but wood-firing temperatures still degrade the otherwise nutritious olive oils.  My alternative is to use avocado oil within 500 degrees (smoke point), which will not degrade the oil.  Then, I'll spritz or drizzle some olive oil once I take it out for flavor.  So, you might look better and live longer eating my homegrown slices than the licensed competition.