Monthly Archives - April 2015

Revolving Brick Oven

Revolving Mobile Pizza Ovens

Revolving Mobile Pizza Ovens

The Mobile Revolving Pizza Oven Truck

New York Brick Oven Company Installs First Revolving Brick Oven On Mobile Food Truck

BriefingWire.com, 4/24/2015 – The Tompkinson’s From Canada’s Stoked Embers are utilizing Mag Trucks to build super high production mobile pizza truck featuring the Revolving Brick Oven from the New York Brick oven Company. After Completing at The Pizza School of New York the Canadians decided to outfit their concept truck with the state of art equipment to handle the expected high demand for the World Class Pizza they are trained to deliver.

Speed And  Heat!

Looking for speed and heat? No need to go any further. The Tomkinson team from Canada has built the big daddy of pizza food trucks and it goes by the name of Stoked Embers. This rolling oven has arrived with a big entrance.

 

The Vehicle had the following requirements:

World’s Fastest Wood Fired Pizza Oven

Audio Visual System Package

NSF Compliant

Stainless Custom Cabinets

Stainless Custom Countertops

Stainless & KemLite Walls

Oversized Serving Window

Amazing Mobile Revolving Brick Oven

Model 85 inferno series

Oversized Viewing Window

Pizza Oven Insulation Covering

Hobart Mixer Mount

Lon Coin Flooring

Full High R-Value Insulated Walls

Triple Sink

Handwash Sink

8KW Diesel Generator

Propane System

100 Amp Electrical Package

Decal Design Package

Custom Paint Color

Custom Lowered Side Skirts

Fire Suppression System

Solution:

A doughy wonder heading from K.C. to Canada that the Mag Truck team is stoked to deliver. This food truck is the combination of an intuitive design and quality fabrication.

So if you’re ready to roll we have The Ultimate  Revolving Mobile Pizza Ovens!

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Brick Oven

Brick Oven Evolution

The New York Brick Oven Company Brick Oven Evolution Leads to Fast Casual Pizza Revolution has delivered the Fast Casual Pizza Industry’s ultimate weapon-The Inferno Series Revolving Brick Oven

Brick Oven Evolution

. All the benefits of the ancient brick oven with none of the drawbacks. Leading the Fast Casual Pizza Revolution by enabling smart operators to make the fastest, most consistent gourmet brick oven pizza without the difficulties associated with the run of the mill brick oven was the goal. Some of these issues that the revolving brick oven addressed and handled according to the Goodfella’s Brick Oven Pizza chain Founder Marc Cosentino were:

1.”The long runway(months) required to train an oven man who may or may not stick around or make the final cut.

2. Always having a man stuck at the oven at all times to turn the pies and rotate them to avoid burning or not getting an even bake.

3. Hot spots and cold spots occurring on the cooking surface from placing cold dough on a surface that is “fixed” and requires time to recover the heat.

4. Maintaining a constant cooking temperature for a consistent product regardless of who is manning the oven.

5. Many operators having to resort to a dough press to par cook and flatten the pie in an effort to get speed without the dough rising naturally creating the bubbles and traditionally chewy crust instead of a cracker crust.

6. Long pizza peels and a very wide opening which add to the footprint of the pizza station and operating costs.

Join The Revolution 

The head of the New York Pizza School Andrew Scudera had this to say about the revolving brick oven versus the fixed deck average brick oven “There is no comparison, it’s night and day if only for the ease of training new people on it. You don’t need to waste months hoping you’ll get a guy who can handle your rush. That is one of the many advantages, though, if you have used a traditional brick oven for any length of time the benefits become painfully obvious compared to the old ways. Not having customers complain about pies cooked too lightly or burnt is a thing of the past because your not relying on different pizza men with different cooking methods trying to make the same pie (which is critical in this business to maintain your customer base and expand it). The pizzas require much less attention and practically cook themselves. The temperature is pre-set so there is no variable from trying to control the fire by the amount of wood in the oven or how it stacked etc… This oven is a no-brainer and the fact that it was used to cook an amazing 200 pizzas in 50 minutes at pizza Expo says volumes for the production capabilities of the New York Brick Oven Companies Inferno Series revolving brick ovens and the inherent ease of use. Personally, this oven was a life saver in my own restaurant and has helped many pizza entrepreneurs enjoy a fantastic edge in starting up their new fast casual pizza concepts around the United States of America, Canad and e South America. So join the revolution-I did”.

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Brick Ovens For Sale05

Adding Pizza to the Menu

Fast Casual Pizza Franchise

Fast Casual Pizza Ovens

The pizza “Gold Rush is on and with pizza rocketing to become America’s favorite food it’s no wonder entrepreneurs from all sectors are jumping in with both feet. Although Fast Casual is the word of the day and attracting most of the pizza press a growing segment of brew pubs, bars and amusement parks are also cashing in the continued interest and attraction of the pizza eating public and increased awareness of the gourmet pizza trend. Making it an easy plunge are outfits like the Pizza School of New York that trains a complete novice to expert in no time flat(why would you train any where else but NY?) and the New York Brick Oven Company which provides the industries top revolving brick oven for ease of training and operation while making incredible gourmet brick oven pizza at the same time. Beer and pizza is another natural and that is not surprising since the founder of Pizza Hut got his start making pizza in the kitchen of a local bar in Kansas, as the story goes. Many micro breweries and local taverns are having tremendous success adding pizza to the menu since it is an easy item to prepare and produce with a low food cost, an added benefit is that it keeps customers from leaving to dine elsewhere when the establishment does not offer any food items. Bowling alleys, amusement parks, mini golf and hotels are also joining in on the pizza party since there is no need for a skilled “chef” extensive labor or extensive kitchen space required to present a noteworthy product which depends mostly on fresh ingredients and a quality bake for results. If your looking to expand your menu or start one this is sure fire way to go.

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ROTATING BRICK OVENS

What is the best temperature for pizza baking?

The Words Best pizza school

What is the best temperature for pizza baking? Well, this can be a loaded question depending on who you ask. That being said I always feel that any pizza is better than no pizza.  Here are some observations based on using the same dough(which is a mixture of semolina and flour) baked in the same revolving brick oven at several different temperatures.

First: we baked at about 650 which takes about 4 minutes and allows the top of the pizza adequate time to dry while the dough has time to set up and bake slow and even. This allows for a very consistent crust with a chewy texture.  A softer consistency for your outer crust with a nice bottom cook,  similar to the smooth New York Style type of pizza .New York is usually baked in the 500-600 degree range. This temperature is ideal for heavy toppings ,  multiple toppings or heavy sauce pies since it allows for drying of the extra moisture associated with this type of pie.

 New York Style Brick Oven Pizza

Brick Oven PizzaSecond: We baked at our favorite temperature of about 770 degrees which takes about 2 and a half to 3 minutes bake time for a small standard pizza (12” 9 oz dough ball). This happens to be our choice for what we call a New York style Brick Oven Pizza.  New York Style Brick oven pizza is crispy and can be picked up by the slice . At this temperature your getting a consistently golden colored crust across the bottom of your pie and a slightly crisper outer crust that has time to rise and set up. The crust will rise even more if you move the pizza one time about one minute in. The extra heat from moving it boosts the crust higher and you get some nice bubbles too.

New York Style Brick Oven Pizza

 

This pizza is best when evenly topped without overloading the pie with toppings. This  allows for some drying of ingredients and the heat to penetrate the whole pie and crust.  .This temperature also creates a pie that is well suited for pick up and delivery. At this temperature, you can still make a well-done pie that is not burnt but slightly  covered with the black blisters.

Neapolitan Style Pizza

pizza baking

Neapolitan Pizza

Pizza Neapolitan Cooked in 90 seconds in the Inferno Series Brick Ovens

Third:This is the hottest Temperature category and the traditional Neapolitan pizza comes in this range  850 to 900f . Using the same dough with an extra 5% hydration .  We get a different style  of pizza!

Due to the High temperature,  you get a quick  “delicate’ puffy rise of the crust. The dough is airy due to the extra water and steam that creates air pockets. The traditional charring associated with Neapolitan Pizza occurs due to the high heat and expansive dough. This also creates  bottom with  dark spots “leopard spots” on the bottom as well as the top.

Toppings need to be very light and sparse,  due to the short cooking time the pie still needs to cook through. Also, the lighter crust structure  and lack of bake time can not  evaporate additional moister from the topping a cook them through. This style of pizza can have a tremendous flavor profile. But due to the moisture in this pizza, it’s  not well suited for pick up or delivery .

Traditionally Neapolitan style pizza is made from a very fine flour a double 00 Italian flour with  greater hydration content and result in a much lighter softer  pizza than the ones tested.  This type of pizza requires a knife and fork to eat.

Regardless of bake time each pie was very well received and enjoyed thoroughly by the participants in this project. Depending on your location you can visit many types of pizza places using many kinds of ovens and dough. Then begin to narrow down the type of pizza you would like to make and that  your customers will  enjoy.

Pizza School New York

The Worlds Best Pizza School

Of course, you will have to experiment a bit to create your own recipe and see what temperature, moisture content, and toppings that  work best.  Or you can come to the pizza school of New York and learn all the styles.   You will also need a great oven like a revolving brick oven that can do it all. Happy Pizza to you.

Pizza School of New York

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