The country is undergoing a pizza revolution which was created in New York by the original pizza kings of pizza such as “Tortonos’s Pizza in Coney Island Brooklyn where when the owner Jerry died in 1994 the New York papers proclaimed “The King of Pizza is dead”. The Pizza style is New York Brick Oven Pizza! Fresh mozzarella cooked in a brick oven with wood or coal. No “oo” Italian imported flour just American high gluten flour at its best!
A huge acknowledgment for the man whose family helped put another New York mainstay-Lombardi’s Pizza on the map. Lombardi’s was the first licensed pizza place in America dating back to 1905 on Mulberry street New York. Patsy’s up in Harlem which came on the scene early in the 1930’s and is another famous New York brick oven pizzeria. like Lombardi’s and Tortono’s also featured handmade, hand-tossed, fresh mozzarella and fresh homemade sauce cooked in a coal-burning brick oven.The ovens they use are like the ones many turn of the century bakeries have been using to bake fantastic bread.
New York Brick Oven Pizza
Then in the early 90’s a couple of young upstarts from Brooklyn who had been fans of New York’s finest pizza places. Decided to open the first wood burning brick oven pizza place in the “forgotten borough”of Staten Island. But along with the standard Margarita pizza, that the other famous pizza places were doing. They took it up a notch and created a line of unique and truly “gourmet” pizzas such as the original Vodka Pie, dessert pies, and the Mushroom Madness made with the relatively, unknown at the time, porcini mushroom. They called their place Goodfella’s Brick Oven Pizza . The style of pizza that they mastered was True New York Brick Oven Pizza style “of course” and soon became pizza celebrities featured in all the local media and then international media as well after being voted the best pizza in the country at Jacob Javits Center New york City.
Now not to be New York biased. It would be rude to leave out the left-hand coast and the incredible success of California Pizza Kitchen who took the brick oven idea and put the California twist on it with such great pizzas like the BBQ Chicken, Tai, and Jamaican Jerk Chicken then built the concept to international status. With the advent of cooking shows and the fantastic popularity of gourmet foods, social media, 24 hour a day television and the increase of public awareness regarding fresh food, the organic craze, celebrity chefs and a demand for new and exciting dining experiences, the stage was set for the current Fast Casual Pizza Trend.
The Fast Casual Pizza Trend
The Fast Casual Pizza trend is the right thing at the right time and fills a need for a premium gourmet food item that is both fast and easy to transport without diminishing the flavor and eating experience. Chipotle, the fast casual giant, is currently developing its pizza chain model called Pizza Local and has many industry experts eagerly standing by to see how it evolves with its revolving brick oven for speed and consistency for its fresh made dough. Some other up and coming names to watch out for that are also using the revolving brick ovens are Revolve, Spin Neapolitan, Pie Craft and The Pies the Limit.
The Pizza School of New York
The other big player behind the scene in this game is The Pizza School of New York which has been setting industry standards by training students in an actual restaurant on the latest revolving brick ovens. They teach New York Style Brick Oven Pizza and all types of classic pizza too. It is a real time “hands” on experience. They are credited for creating many successful operators and local pizza sensations all over the world . This is an exciting time for the pizza world ! The consumers are the biggest winners with ever increasing choices and locations to get great pizza.