Brick Oven Pizza School
New York Brick Oven Co. Stirring the “Gravy”
Yes, there is such a thing as Brick Oven Pizza School. Yes, Brick Oven Pizza School is taught by World Champion pizza men and Yes, it is in the “Pizza Capital” of the world-New York City. For those of you have thought about learning the art of making brick oven pizza this is an incredible opportunity and chance to do it live in a real restaurant environment. Maybe some you already know how to make pizza and wanted to experience a brick oven first hand? Well, this is the answer for you. Not only that but you can learn incredible recipes and food preparation skills that will make life easier and much more cost efficient.
Benefits Of Brick oven Pizza School
One of the very tangible benefits is the ability to have confidence in your skill and product from the beginning of your operation and not have to spend countless hours in trial and error hoping that you will get the pizza right and that your customers will like it. Of course, pizza is a very personal thing. This personal preference is for both the consumer and the pizza maker. This why having the basics down cold will only enhance your ability to make a truly noteworthy pie.
Revolving Brick Oven at Goodfella’s Pizza
There is another big benefit for those of you that are interested. It is high production and the fast casual pizza craze. This benefit is the brick oven training. You train on the latest Revolving Brick Oven. This oven is powered using a wood fire, gas fire, or a combination of wood and gas fire. Thes ovens are the secret weapon not only of the fast casual pizza industry but also savvy operators. These operators demand high production with a perfectly baked brick oven pizza. Every time. This knockout combination of Revolving Brick Oven and Pizza School has allowed many a successful operator to hit a home run in his area and rapidly expand due to ease of operation and training.
catch on? The obvious answers are many. Lack of knowledge about the product(no internet or cooking shows) is one. A scarcity of skilled pizza men is another. Masons to build the ovens was still another reason. Don’t forget that there was no way to get the fresh Italian ingredients too. Well all the reasons it didn’t make it here have been handled now that the there are TV, Internet, International Pizza Expos, vendors and schools available. The last part of the pizza puzzle is the brick oven itself. Aside from the intimidating idea of having one built correctly, who could use it? Most of your trained pizza men were working if they were any good. Most of your pizza places would never give up their secrets either. What really set the top pizza places apart was the use of fresh natural ingredients and the high-temperature brick oven show. Many tried and many failed due to a lack of understanding of the oven.
