Monthly Archives - April 2021

What Makes a Great Commercial Brick Oven

What Makes a Great Commercial Brick Oven?

What makes a great commercial brick oven? First, let us understand what makes the oven work so well and a little history from ancient Pompei.

The Pompeii of Ancient Rome used the familiar domed shape that we are familiar with today. The brick and stone ovens were well-shaped, well-insulated, well-vented, and skillfully built. The oven floor was made from tempered terracotta tiles, about 2″ thick, and a dome that was a round spherical shape. The domes were built using brick set on their flat side and covered with about 1″ of mortar, then insulated with a type of refractory clay. This was truly a master craftsmen skill, and the ovens are just incredible.

The neighborhoods of Pompei where the ovens were located were also home to food shops and business marts. They even had insulated terra cotta trays for serving hot food and cold. There is evidence that woodfired ovens like the ones used in Naples today were employed by the Ancient Greeks, and some scholars assume that Greek mariners brought this technology with them to the city.

Thanks to Vesuvius’ explosive eruption in 79AD, you can visit Pompeii today and see some amazing examples of artisan brick ovens responsible for our beloved pizza today. Over 33 domed clay and brick (incredible) ovens, complete with facades and chimneys have been unearthed. You can truly get a sense of returning in time and envision the skilled artisan bakers who worked them.

The ancient slopes of Vesuvius had some of the most fertile soil that produced an abundance of grains and fruits. They were truly considered to be blessed and the grain and bread production of the area became a symbol of Pompeii itself. An actual ancient engravement on the entrance walls of the city is translated to say, “Traveler you enjoy bread at Pompeii” These ovens where were the first pizzas were made with all types of ingredients and I am sure they must have been incredible.

So today we put our best foot forward in replicating the art of the brick oven.

In order to ensure that you choose the best commercial wood-fired pizza oven for your business there are several factors that need to be taken into consideration. The shape and dimensions and thermal mass of the pizza oven are key. The shape of the oven is half-spherical in order to influence the way in which air circulates inside it. The dome shape forms a small pocket where the fire-generated hot air circulates over the pizza with radiant energy. The radiant energy as it builds up in the dome transfers the heat down to the surface.

As the heat rises from the fire to the top it is then absorbed into the dome where it reflects it back down to ensure an evenly cooked pizza in just a couple of minutes. The Thermal mass of the oven is one of the key components to efficiency and an even bake. It is the mass, the density and weight all combined with the correct refractory materials, (the high silica content of the stone) that hold the heat and then redisperses it.

Your oven should be able to hold heat and be well insulated.  When you come in in the morning to fire it up it should still be hot from the night before due to insulation and proper thermal mass.

The mouth and door of the oven needs not be too big or too small as to create a manageable entrance. The oven’s mouth needs to be big enough for food to be easily put in and then retrieved. It is also important to be able to manage the fire without dissipating or wasting energy and heat.

The speed at which a good commercial oven can heat up is crucial and will depend on both the characteristics of its structure and on factors such as its air flow, the firewood type it uses or gas system. A good wood-fired and gas commercial pizza oven should be able to reach and maintain a very high temperature of 800f. within an hour and be ready to cook.

We love the art and build our ovens with all the above in mind and make one of the most efficient and easy ovens to operate.



Pizza Sales trending up at a fantastic rate since pre-pandemic.

Pizza sales up!!!

Pizza sales are up in amazing numbers!

Yes that is right. Datasential reports an increase of 125% from pre-dermic sales. Consumers are flocking to the old standby of pizza now more than ever. Why would this be you might ask… well it seems that there are lots of theories but several things are obvious. Pizza is a simple food that when done right is a delicious and affordable treat for the whole family but it can also be special enough for a first date or an intimate gathering of friends. As Marc Cosentino the co-founder of Goodfella’s Brick Oven Pizza says “who doesn’t like pizza?” Yes pizza has become a very large part of the American diet and a great pastime treat. Besides being great tasting, pizza, especially brick oven pizza, has also become a healthy option in many establishments. The artisan pizza trend has brought farm to table and organic ingredients to the forefront. Especially key is emphasis on the crust.
We have so many options available from decade old mother doughs to Semolina, high gluten flour, heirloom seeds, and the entire gamut of gluten free doughs. Whatever your preference there something for you although the usual cheese pizza or the humble pepperoni slice have yet to be unseated as standards. Many establishments are rushing to take advantage of the available retail spaces and ease of converting or adding pizza to the menu. When you combine such thigs as a rotary brick oven and incredible pizza men like the sharing their know how in schools such as Pizza School NY.  It’s like catching fish in a barrel. Wherever you live there is a great pizza place nearby or one on the way. It seems that the first to market in area always has an advantage unless of course the new kids on the block really have it together and create some masterpieces.

Social media & sharing icons powered by UltimatelySocial