Monthly Archives - July 2015

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Five Pizzas Just 75 Seconds

Check out Word Champion Pizza Maker Andrew Scudera Cooking Five pizzas in 75 seconds.

Andrew Scudera of the International Pizza School of New York, making 5 pizzas in 70 seconds with their industry leading revolving deck brick oven. This set’s a new bar for Neapolitan pizza which has been traditionally cooked in around 90-120 seconds in ordinary brick ovens. “I have never cooked pizza this fast” said Andrew the pizza school’s lead instructor. It’s an amazing oven it takes all the guess work out of cooking and lets anyone make professional-grade pizza !

Goodfella’s Pizza School is one of the World’s most comprehensive, hands-on pizza schools.

Our school teaches  all the practical aspects and the art of pizza.   Whether you’re brand new and going into business for the first time, or have years of experience,  we have a great program just for you.

Our goal is to teach our students to succeed and be confident in creating some of the world’s best pizza creations. Our instruction will instill knowledge and ability in all things pizza, from recipe building to preparation and finally creation.

Our classes are taught at the original Goodfella’s of New York, established in 1992. This is a real live restaurant environment with nothing but continuous hands-on experience and personal training. Our master pizza trainers are owners and founders, (6 time National and International Pizza Champions) who have taught hundreds of students the art of pizza and have helped them to achieve their goals in being a successful pizzeria operator. Through the years we have been featured in many TV programs, magazines,  catered on the Presidential Yacht and Gracie Mansion, and have received many prestigious accolades .

Each student works directly with our master trainers (owners and founders), who assure the student understands all that he or she learns and can produce great pizza from start to finish.

We provide compressive work books for training, recipes, product lists, equipment needs, and give continuous hard-won knowledge to all our students. Our classes and programs are tailored  exactly to what the student needs. We make sure they learn all of what they are taught and graduate with confidence. Our classes are fun, exciting, hard work and extremely fulfilling. After our students graduate, we support them by being available for their many questions during their pre-opening process.  Pizza school of New York

Brick Ovens For Sale22

New York Brick Oven Pizza

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.


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Fast Casual Brick Oven Pizza

Fast Casual Fast casual brick oven pizza and  the Explosion of the Brick Oven!

Over the last decade, brick oven pizza has begun to explode across America. With so many entrepreneurs, or should I say “pizza lovers”, taking the plunge and opening up their own wood-fired (or gas brick oven) pizza shop.  Prior to then, most people never heard of brick oven pizza unless they were true die-hard pizza fans or from the old country.  But now, you can find brick oven pizza in every state and great pizza as well, with a whole new breed of pizza connoisseur!

The Pizza Industry

The industry has, and is, experiencing some dramatic changes, while evolving yearly to meet the ever growing demands for great pizza. Every day we get calls from entrepreneurs who want nothing more than to get into the fast casual pizza business.  Whether they want to go to the Pizza School of New York or just get some information on the fast casual revolving brick ovens, they all seem to have that entrepreneurial spirit that exists within so many of us and a true love of pizza.

My prediction is that over the next decade we will see thousands of new fast casual pizza places, just like Chipotle’s fast casual model.  Walking down the line and picking your toppings with a pizza made fresh to order (and fast), who can argue with that! Not just the big chains are going to be doing it, but also the mom and pop operators, the small business men with big dreams, and anyone who seizes the opportunity will have a great shot at success.

Will fast casual replace the slice? I doubt it, but it will give them a run for their money and also stop the expansion of many slice places due to market saturation of the new breed of fast-casual brick oven pizza concepts.

As for the big chains, with what they call pizza, they might still be having their day in the sun. I really think their boat may have sprung a little leak, which will definitely need to be patched up via better products and quickly at that!

The Revolving Brick Oven Will Dominate The Fast Casual Brick Oven Pizza World

Yes, I have to tell you about my next prediction and the best part of it is that the “revolving brick oven” is going to be the industry standards in the next decade as well.  It just makes perfect sense and truth be told, why would anyone want to use an old fashioned brick oven? You have to move the pizza all over the place, trying to cook the perfect pizza, depending upon and paying for skilled labor, when the oven can do it for you?  Don’t get me wrong, I still think cooking pizza in an oven and moving it around, up and down to capture that perfect bake is sort of romantic, perhaps for one or two pizzas, but not in a business model.  If you see the comparison below, you will understand where the industry is going and why we are the leader in fast casual pizza ovens.


Revolving brick ovens can out -produce any standard brick oven 3 to 1. Based on the fact that the deck size is a 100 percent usable cooking surface, and easy to use.  No hot spots on the floor that burn pizza, no cold spots, just all production and consistent ease of operation with a packed surface.

Labor and Skill

Revolving brick ovens can save you labor. The oven can be operated simply by one man and you don’t need skilled labor! The oven cooks the pizza perfect every time. This can save you tens of thousands of dollars per year and the oven can pay for itself, now that’s an investment!   

Perfect Pizza every time.

Set the rotation speed, temperature and you will make a perfect pizza with ease.  Quality consistent products are vital to your success and that is what makes the oven the ultimate weapon for fast casual pizza!

 Fast Casual Brick Oven Pizza

The ability to make great pizza every time, low labor, happy customers: Priceless! This is the Fast casual brick oven pizza revolution.


   Scot Cosentino

Founder New York Brick Oven Company  

The Pizza School of New York [/vc_column_text]


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