I had my first coal-fired pizza for lunch today. We went to
Coal Vines in Dallas. I thought the pizza was excellent, as it was my favorite style. Thin crust, with not too much sauce and cheese. The bottom of the crust was every color from black to brown to white.
I'm not sure that the Coal itself is responsible for all of the excellent qualities of this pizza, as I've also had excellent pizza from wood and gas fired ovens. Most of the credit belongs to the chef.
If you can get your hands on some coal, why not give it a try? I wouldn't have the first idea about where to get coal. Perhaps I could pinch some from a freight train on it's way to a local power plant.
-CC