Author - Scot Consentino

New York Brick Oven Company Commercial Pizza Ovens

New York Brick Oven Company Commercial Pizza Ovens

The aroma of freshly baked pizza, the satisfying crackle of the crust, the perfect blend of cheese and sauce – these are the elements that make pizza a global culinary icon. And at the heart of every great pizza lies the oven. For commercial pizzerias seeking authentic New York flavor and efficiency, the New York Brick Oven Company** stands out as a trusted source for top-quality, high-performance ovens.

Built for Performance and Durability:

Our ovens are not just about looks; they’re built to withstand the demands of a busy commercial kitchen. Constructed with the best materials and precise engineering, they offer:

High-Performance: Efficient heating systems ensure rapid temperature rise and consistent heat output, allowing you to bake more pizzas in less time. Cook Pizza In As Fast As 90 Seconds and Over 200 Pies Per Hour
* **Long Lifespan:** The robust construction guarantees years of reliable service, minimizing downtime and maximizing your investment. We offer a ten-year Warranty
* **Customization:** New York Brick Oven Company offers various sizes and configurations to perfectly suit your space and needs, from custom tiled ovens to faced ready. You can have your custom look with wood and gas options
**Beyond Traditional:**

While renowned for their traditional brick ovens, New York Brick Oven Company also offers innovative solutions for modern pizzerias with the Inferno Series revolving wood gas ovens. These are the top-of-the-line ovens that save labor and create the perfect cooking environment.

* **Gas and Wood-Fired Options:** Choose the fuel source that best fits your preferences and culinary style.
* **State-of-the-Art Technology:** We offer advanced controls, allowing for precise temperature monitoring and adjustments for optimal baking.
* **Versatility:** Beyond pizza, these ovens can also be used to bake bread, appetizers, steaks, and just about anything you can bake in a traditional oven but only better.

Investing in Success  With The New York Brick Oven Company Commercial Pizza Ovens

A commercial pizza oven is a significant investment, but with New York Brick Oven Company, you’re not just buying equipment; you’re investing in:

Quality:  Ovens are built to last, ensuring long-term value. No down times easy to operate and train any staff on.
Efficiency: The ability to bake more pizzas quickly means increased productivity and profitability.
Authenticity: The unique cooking style of our ovens will help you create a truly authentic gourmet pizza. Let’s face it today we need to be the best and making artisan-style brick oven pizza is the way to go.

Success!

More than just a piece of equipment, a New York Brick Oven Company oven is a foundation for success. It’s a symbol of quality, craftsmanship, and the pursuit of culinary perfection. With thousands of installs worldwide we are here to serve you and help you succeed.

A truly winning combination The The Pizza School Of New York and The New York Brick Oven Company. With a great combination of pizza training and a fantastic oven, you will be on the road to success in no time!

 

Test Kitchen,

Come cook with world-champion pizza makers and you might even learn a thing or two. We are glad to have you come in and cook with us. Call today to schedule .

The New York Brick Oven Company

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Brick Oven Pizza Cooking

Take Your Pies to the Next Level with Brick Ovens

A Rotating brick oven is a fantastic innovation that combines the traditional benefits of brick oven cooking with significant labor-saving advantages and improved cooking consistency. The key advantage of the rotating brick oven is that it allows an operator to cook in an evenly balanced cooking chamber without having to move pizza around constantly. This is also a great labor-saving function that is key to the success of all new businesses today! Here’s how they work:

Labor Savings is key : 

  • Reduced need for constant monitoring: Unlike traditional static brick ovens where pizzas need constant turning to ensure even cooking, rotating ovens eliminate this need. The rotating platform automatically rotates the pizzas, ensuring all sides cook evenly without manual intervention. This frees up the pizzaiolo to focus on other tasks or prepare additional pizzas and get the perfect bake every time.
  • Increased efficiency: With consistent cooking, pizzas are ready faster, allowing for higher throughput and potentially reducing customer wait times and badly cooked products.

Perfect Cooking:

  • Even heat distribution: The rotation ensures every part of the pizza receives the same heat, resulting in a perfectly cooked crust and toppings. This eliminates the risk of hot spots or unevenly cooked areas. There’s nothing worse than serving a bad product,  so why take a chance on your oven?
  • Reduced risk of burning: The constant movement prevents the pizza from sticking to the hot oven floor, minimizing the chance of burning the bottom crust and sides of the pizza.

Brick ovens are incredibly versatile and can cook a wide variety of delicious foods! Here are some ideas to get you started:

Savory Dishes:

  • Meats: Ribeye steaks, BBQ ribs, lamb chops, pulled pork, spatchcock chicken, roasted poultry (turkey, chicken) Meats are seared to perfection on cast iron plates and pans. Faster cook times and searing that is unmatched.
  • Seafood: Scallops, shrimp,  baked fish and roasted fish.
  • Vegetables: Roasted vegetables (potatoes, carrots, peppers, etc.), corn on the cob all are easily cooked to perfection. 
  • Bread: Focaccia, ciabatta, naan bread, hamburger buns, pizza dough, pitta bread, garlic bread. All are evenly baked!
  • Other: You can cook anything in a rotating brick oven that you can cook in a traditional oven but only better

Sweet Treats:

  • Desserts: Nuttela Pizzas , Fruit Pizzas And Dessert calzones!

Here are some resources for even more inspiration:

  • What Can You Cook in A Brick Oven: https://backyardbrickovens.com/recipes/
  • Additional Considerations:

    • Cost: Rotating brick ovens are typically a bit more expensive than traditional static ovens due to the added mechanism and technology. But this technology can save an operator tens of thousands of dollars every year in labor and produce superior products. Basically, the labor savings can pay for the oven!
    • Maintenance: While they offer convenience, rotating ovens might require specific maintenance procedures for the rotating platform and associated components it is simple maintenance done like any great oven.

    Overall, rotating brick ovens have many advantages for high-volume pizza establishments restaurants, and brew pubs. For those seeking a more efficient and consistent cooking process, this is the only solution.

Remember, the high heat of a brick oven cooks food quickly and delivers a unique smoky flavor. So don’t be afraid to experiment and try new things!

Why is pizza better in a brick oven?

Here’s why many consider pizza cooked in a brick oven to be superior:

1. High Heat and Even Cooking:

  • Brick Oven Pizza Cooking

    Red Tile Oven

    Brick ovens reach incredibly high temperatures (around 700°F or more), significantly hotter than conventional ovens. This intense heat cooks the pizza quickly, resulting in:

    • Crispy crust: The high heat rapidly evaporates moisture from the dough, creating a delightfully crisp crust with a slight char.
    • Fluffy interior: Despite the crispy exterior, the interior of the dough remains soft and chewy due to the quick cooking process.
    • Melted cheese and cooked toppings: The high heat ensures even cooking, preventing soggy toppings and undercooked cheese.

2. Unique Smoky Flavor:

  • Wood-fired brick ovens impart a subtle smoky flavor to the pizza dough and toppings, adding an extra layer of depth and complexity allowing you to stand out as a gourmet pizza as compared to chain pizza or deck pizza. This smoky and charred character is absent in pizzas cooked in conventional ovens. So stand out and be a true artisan when it comes to pizza.

3. Efficient Heat Retention:

  • Bricks are excellent heat conductors and retain heat incredibly well due to their thermal mass. This ensures consistent heat throughout the cooking process, leading to a more evenly cooked pizza. This also is a major contributor to energy efficiency. Brick ovens are usually two to three times more efficient than traditional deck ovens and produce more volume.

4. Faster Cooking Time:

  • Brick Oven Pizza Cooking The high heat translates to faster cooking times, typically around 2-3 minutes. This quick cook preserves the freshness and texture of the ingredients, resulting in a pizza that’s bursting with flavor and character.

Overall, the combination of high heat, even cooking, smoky flavor, and efficient heat retention makes pizza cooked in a brick oven a truly unique and delicious experience.

Brick Oven Pizza Cooking

While brick oven pizza is undeniably delicious, and crispy it boasts unique flavors unlike traditional ovens can ever create.

Personal Preference and Regional Styles:

  • Taste is subjective: What one person considers the best pizza might not be the favorite of another. Some people might prefer the thin, foldable crust of a New York-style pizza, while others might crave the heavy char of a Neapolitan pizza Either way a rotating oven can accomplish both
  • Regional variations: Different regions have their own pizza styles and traditions, each with a dedicated fanbase. Neapolitan pizza, for example, is known for its specific ingredients and cooking methods, creating a distinct flavor profile.
  • What Can You Cook In a brick ovenNew York brick oven-style pizza is a fresh mozzarella pie that’s cooked with Italian tomatoes and crispy.

Alternatives to Brick Ovens:

  • High-quality ovens: Rotating brick ovens offer unique benefits, these modern ovens achieve high temperatures and produce excellent pizzas. Skilled pizzaiolos and Newbies can utilize different techniques and ingredients to create delicious pizzas and creations

Therefore,  the brick oven pizza is certainly a contender for the “best” title due to its versatility and ease of operational use.  Check Out Some Great Ovens Here Revolving Wood-Fired Brick Ovens

Pizza School and Brick Oven Cooking

Well there is only one place where you can learn all about the art, with one on one training . The Pizza School Of New York !

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Revolving Wood-Fired Brick Ovens

Revolving Wood-Fired Brick Ovens

Revolving Wood-Fired Brick Ovens New York Brick Oven Company

Why are revolving wood-fired brick ovens the best for restaurants today? Labor savings is one of the main reasons combined with ease of operations. Let’s face it today’s labor costs are truly a costly proposition, ding good help is another problem in itself. Our ovens are easy to use and train your staff. Compared to a standard brick oven that takes months of training to be an expert, revolving ovens are fast and easy to train any competent person.

Ease of operation and quality products that are easy to produce are what you need!  Wood-fired ovens are now simple to master. So come cook with us in our test kitchen and see how easy it is to make great pizza,  appetizers, steaks, bread, and more.

Revolving Wood-Fired Brick Ovens Wood And Gas Options.

We offer several great options on our ovens. Wood-fired and gas combinations, gas only, and our incredible fire show rear gas-fired oven series. Our ovens are also easy to facade and decorate. Or you can choose one of our custom tiled dome ovens with your look and color.

Easy to install

We can install our facade-ready ovens through any 36” door opening. No need to take down walls and windows and do major construction. Our professional installers travel the whole world.  We have ovens in every state and continent on the planet. so call today and we will be glad to help you with your oven needs.

 Here are some incredible Revolving Wood-Fired Brick Ovens

Revolving Wood Fired Brick Ovens

Custom Copper Cupola Oven

Revolving Wood Fired Brick Ovens

Revolving Wood Fired Brick Ovens

Wood Fired And Gas Oven

Revolving Wood Fired Brick Ovens

125 Inferno Series Oven

Revolving Wood Fired Brick Ovens

Double ovens with Copper Wall

 

 

 

 

 

 

 

 

 

 

If  You’re Looking For Complete Success Get Trained By The World Champion Pizza Team At The Pizza School Of New York

The Only One On One Pizza School Taught Live In A Real Restaurant Enviroment.  Check Out The Pizza School Of New York Today

https://www.pizzaschoolnewyork.com/

Call Today We Will Be Happy To Tell You What We Can Do For You! 1800 683- 6053

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folded pizza

Pizza Trend from Naples-Pocket Pie Folded Pizza

Pizza Trend from Naples-Pocket Pie or the Folded Pizza

folded pizza

Pizza Trend from Naples-Pocket Pie Folded Pizza ? New Yorkers have been folding their pizza since it came to New York with the first wave of Italian immigrants and the people of Napoli have been enjoying Pizza Foglio or “Wallet” Pizza for decades too. So now it comes to America and is called different names like the Pocket Pie now trending with MOD pizza. Originally this tasty treat was designed as a way to get your pizza from a street vendor in the historic center of Naples and be able to eat it without utensils. It started with the simple Pizza Margherita placed on a sheet of paper then folded in half, then folded again to resemble a wallet. This was the perfect lunch for Italians on the go. Now we come to the American version, the simple slice folded in half was and is very popular in the boroughs of New York City and many places are discovering the versatility of Pizza Foglio or the pocket pizza when the customer wants to eat it “Now”. Great for street vendors and fast casual places alike except the American versions become designer pizza in their own right. From the basics of sauce and cheese to the exotics such as figs and goat cheese-anything goes here. So if you have a food truck, a pizza stand, or a small place on the boardwalk you may want to consider “wallet” pizza for your menu. The ease of making and serving combined with hundreds of combinations make it real crowd pleaser although you may have to promote it a bit to get people in your area used to the idea. Now add a Revolving Brick Oven from the New York Brick oven Company for Old world Baking with modern production and you have a killer recipe!

The Best Revolving Ovens In the Industry

Pizza Trend from Naples-Pocket Pie or the Folded Pizza

Pizza Trend from Naples-Pocket Pie or the Folded Pizza

Check Out Our Revolving Brick Ovens Today And Make Great Pizza While Saving Labor  Revolving Brick Ovens

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comercial rotating pizza oven

What is a  commercial rotating oven?

Lest compare

Revolving pizza ovens can out-produce any standard brick oven 2 to 1. Based on the fact that the deck size is a 100% usable cooking surface and very easy to use. There are no hot spots on the floor that burn pizza and no cold spots. Just all production and consistency.

Labor And Skill

Revolving pizza ovens can save you labor. The oven can be operated by one man simply 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 pays for itself!

Perfect Pizza Every Time

Set the rotation speed and temperatures. You will make the perfect pizza with ease. Quality consistent products are vital to your success!

Ease Of Operation

Great pizza every time, low labor, happy customers: Priceless!

Standard Brick Ovens Vs Comercail Brick Ovens

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Production

You can’t cook next to the fire, so you lose cooking space; the front area is usually too cold to cook consistent pies on. The sides of the oven are hard to access and see how the pizza is cooking. In reality, you have a 40% reduction of usable floor space.

Labor And Skill

You will have to depend upon your employee to cook your pizza perfect and you will need a very skilled employee all the time to rotate the pizza and make sure they don’t burn.
Skilled labor = Higher payroll.
Do you really want to depend upon employees and have more expenses? $$

Inconsistent Pizza

Depending upon the skill of the operator and how many times he moves the pie (or not), you get what we call “Luck!”

Stress

Inconsistency, higher labor cost, more problems, burnt pizza, improperly cooked pizza, less satisfied customers! For what? To save a few thousand dollars? What’s your business really worth?

Shop Now For The Hottest Ovens On the Market ! Shop Rotating Comercail Brick Ovens

 

 

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Pizza Vertical 1

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.

 

Calzones  should be cooked at a range of 550 to 600f to cook all the way through you might like to pre heat some of the ingredients to get the center hot and have a great product !

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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Revolving Wood Fired Brick Ovens

Why Our Revolving Wood Fired Brick Ovens Are The Best Options For Your Operation.

There are many options availble on the market today from deck ovens to tradional brick ovens. They all have thier selling points and purpose. But our revolving wood fired brick ovens are the best option when it comes to artisan pizza labor savings and high production.

Revolving Wood Fired Brick Ovens

              Red and White Tiled Cupola  Oven

We offer many options from custom tiled dome “Cupola” ovens to our facede ready options. This way our clients can have the perfect finish and look for thier operation.

Build on site options avilable.

There are many situations where getting an oven into a location can just be  impossible. That is why we offer a build on site option for most of our ovens.  Our facade ready ovens can be installed through any 36” door way. Custom Dome tiled ovens can also be installed as well.

Pizza Trainging and Consulting Options.

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World Champion Pizza Maker Andrew Scudera 

We offer complete pizza training and consulting . Call for details and we will show you how to make world class pizza!

Test Kitchen

Come test drive one of our ovens ! Come spend the day making pizza with your recipie or ours. We will show you how to make some of the greatest pizza, calzones and bread with our world champion pizz team.

 

Venting and Technical Questions 

We offer frees venting layouts and discount pricing on all venting and pizza oven fans. Direct vent solutions from Duravent.  Call for your free quote to fay we off the best service and pricing for all your project needs.

Check Out Some of Our Options For   Revolving Wood Fired Brick Ovens!

 

 

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New York Brick Oven Co. With Pizza and Oven

Inside the Thriving Pizza Industry  

From Startup to Success: Inside The Thriving Pizza Industry

 Lets dive inside the thriving pizza industry; When it comes to food, few things are as universally loved as pizza. From its humble beginnings as a simple Neapolitan Street food, pizza has become a global sensation with countless variations and loyal fans. But what does it take to go from a pizza start up to pizza success in today’s competitive market? In this blog post, we’ll take a closer look at the pizza industry in the USA and explore the latest trends and factors contributing to its continued growth and success. Whether you’re a pizza lover, entrepreneur, or simply curious about the business side of this popular food, this post is for you. So, let’s dig in and discover the secrets behind the thriving pizza industry in America. Pizza has been declared as America’s favorite food for numerous years in a row by various polls conducted across different regions of America.

The Rise of Gourmet Pizzas

A delicious revolution is brewing in the world of pizza, driven by the rise in gourmet offerings. Pizza lovers are no longer satisfied with just the standard fare, their taste According to the National Association of Pizza Operators, has shifter to more gourmet options fresher ingredients and wood fired artisan pizza. And so this opens the door for a whole new markets in the United States in areas of the country that where and are dominated by the big chains.

This is where gourmet pizzas enter the scene, imagine biting into a slice adorned with the earthy, luxurious notes of truffle oil, the savory richness of prosciutto, the sweet allure of fig jam, or the creamy decadence of goat cheese. The thought itself is drool-worthy, isn’t it? Well, this is the reality in the world of gourmet pizza. Real Ingredients heathier choices and amazing flavor profiles.  These unconventional toppings have started to dominate the menus, making a distinct departure from the tried-and-true classics.

New Pizza Trends

New trends also show that consumers are also looking for non= GMO products as well as organic and farm to table options. Consumers are becoming aware of the dangers in non gmo foods and other practices that the food industry have implemented to sacrificed the health and well being of us all. This trend will continue to grow as people become more aware of the toxicity of our food chain. So, if you use non-GMO products, farm to table and organic choices you need to let them know that you are offering a heathy alternative to preservatives and low-quality products.

The Evolution Unfolds

As this taste and food choice evolution unfolds, it’s paving the way for fresh-faced startups to carve out their own corner in the pizza market. By leveraging the gourmet trends and quality products they can differentiate themselves with unique and upscale toppings that elevate the humble pizza to a culinary masterpiece. The pizza industry is transforming, and the rise of gourmet pizzas better product’s healthier choices is a delicious testament to this change.

Value Verses Price:

Let’s face it pizza is still the best value when it comes to feeding the family.  Pizza will always be a family favorite and economical as well. Where else can you feed a family for around 20 to 30 dollars?    When offering great pizza and products do not be afraid to charge for better products and options. There are always people looking for a deal or cheaper products and you can offer deals or specials for them, but there are people who appreciate great pizza, great products and are will to pay a little more. So let them know who you are and what you do.

Amazing Pizza Facts

Did you know that about three billion pizzas are sold in the US every year, generating approximately $38 billion in revenue for the industry. Around 93% of Americans have eaten pizza at least once a month. According to a study, Americans consume approximately 100 acres of pizza every day, which equals to around 350 slices per second.

The first pizzeria in the United States was founded by Gennaro Lombardi in New York City in 1905 and it’s still open today under the name Lombardi’s.

Inside The Thriving Pizza Industry

Now that you might be tempted to jump inside the thriving pizza industry and become an artisan pizza maker here is a link to the Pizza School Of New York . The Only place that teaches all styles of pizza and some of the greatest gourmet pizzas. They also use one of the industry’s best revolving wood fired ovens : the inferno series  

 

 

NY Brick Oven Co.

Pizza From the Inferno series by NY Brick oven Co.m

https://www.pizzaschoolnewyork.com/

The Vodka Pizza Created at Goodfellas Pizza School 1992

Wood Fired Revolving Brick Ovens

Amazing Pizza From the Pizza School Of New York

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The New York Brick Oven Company

Perfect Pizza Cooking

Perfect Pizza Cooking Tips

When it comes perfect pizza cooking , there are a few key elements that are essential for success. One of those elements is the right equipment, and that’s where the New York Brick Oven Company comes in. With their expertise and high-quality pizza ovens, you can take your pizza-making skills to the next level. In this blog, we will share expert tips and techniques to help you master the art of cooking the perfect pizza, using the exceptional products from the New York Brick Oven Company.

Mastering the art of cooking pizza is more than just a simple recipe . It is about creating an culinary experience that brings people together and being the best you can with a crust and pizza that says exactly that.    The right balance of ingredients, the perfect crust, and the ideal cooking time all contribute to the overall taste and texture of the pizza. By mastering the art of cooking pizza, you become the curator of these experiences, ensuring that each bite is a moment to savor. With the guidance of the New York Brick Oven Company and the pizza school of New York with  with exceptional products and training , you can take your pizza to the top of the list in your town for best pizza . So, let’s dive deep into the techniques and tips that will help you achieve pizza perfection.

 Choosing the right ingredients for the perfect pizza

When it comes to creating the perfect pizza, choosing the right ingredients is essential. Each ingredient plays a crucial role in the overall flavor profile of the dish. Start with the foundation – the crust. And opt for high-quality flour 13%to 14 % that will yield a light and crispy crust. Perhaps you want to use an Italian flour or an American. The Italian flour is best for Neapolitan style pizza with a greater hydration and more of a puffer softer dough with a lot of blistering cooked up to 900 f in 90 seconds. The American flour is great for a crispy New York style pizza is cooked in about three to four minutes. The New York dough is also great for a brick oven style bake with fresh mozzarella too.

Experiment with different types of cheese to find the perfect balance between richness and stretch and flavor profiles. Use Fresh mozzarella for your Neapolitan styles and New York style . Use shredded mozzarella with combinations of provolone and parmigiana for great thin traditional flavor.  Toppings are always best when fresh is used.   Fresh herbs, succulent meats and quality cheeses will take your pizza to the next level.

Don’t forget the sauce! A truly great plumb tomatoes either imported San Marzano or California plumbs is what we recommend. The San Marzano tomatoes are rather costly but have a very unique sweet flavor that are great for Neapolitan pizza. The California plums are also great and very consistent and are  great for either style.    A great simple savory sauce can elevate the taste of your pizza and tie all the ingredients together. Remember, the key is to use ingredients that are of the highest quality and to always strive for freshness. By carefully selecting the right ingredients and tomatoes they are all different and you should taste each one you might use side by side looking for the ones that are bright sweet and consistent without any acid after taste.

 The secret to creating the perfect pizza dough

Now that you have mastered the art of choosing the right ingredients for your pizza, it’s time to dive into the secret of creating the perfect pizza dough. The dough is the foundation of your pizza, and getting it right is crucial for achieving that authentic, mouthwatering taste.

First and foremost, it’s all about the flour, opt for a high-quality, finely ground flour with a protein content of around 12-13%. This will give your dough the right texture and structure. Combine the flour with the perfect amount of water, yeast, and salt and olive oil as well. Making dough is a bit of a science and  there is a lot to know but not hard to master.

Kneading “Mixing” the dough is a critical step.  This will help develop gluten, giving your crust that desirable chewiness and strength.  There are several types of mixers and for American style pizza I highly recommend the standard Hobart planetary mixer. This is the “work horse” of mixers and some of them have been going for 100 years.  For Neapolitan dough you will use a spiral mixer this type of mixer does not produce any heat and the bowl spins with the dough. It’s really a specialized mixer and is what’s needed for Authentic Neapolitan dough. Also anothe point to know is how long to mix the dough. The mixing time varies on the dough formular. But a good rule is from 10 to 14 minutes on speed number one for a 50 lb bag of flour. Always get the flour wet first with yeast. Then add the salt and oil after four minutes of mixing.

After Mixing the dough you must allow the dough to rise and ferment Thats when the dough takes on it’s flavor  and doubles in size.  The fermentation process is what making dough is all abaout.  . This process can take anywhere from  two  to three days , depending on the flavor profile you are looking for. You see as the dough ferments the yeast breaks down the flour n food manufacture, yeast is used to cause fermentation and leavening. The fungi (yeast)  feed on sugars, producing alcohol (ethanol) and carbon dioxide;. The longer it sits the more flavor it will have so a 1day old dough wont taste like much compared to a three day old dough!

The final step is shaping the dough.  Press your dough into  a flour bowl. Then lightly flour your surface and stretch the dough into your desired shape. For a thin and crispy crust, roll it out thin . If you prefer a thicker and chewier crust, leave it a bit thicker. It all depends on how you like it and what your brand is selling a typical 12 ” pizza is about a  9oz dough ball. an 18” pizza could be  20 ounces  or more, again depending on how thick you like it.

Remember, practice makes perfect, and don’t be discouraged if your first attempt isn’t flawless. With time and patience, you’ll become a master at creating the perfect pizza dough.  Of course you can attend the “Pizza School Of New York “for one on one training with world champion pizza makers. The World’s Best Pizza School 

 Understanding the art of pizza sauce and topping combinations

In the world of pizza, the sauce and toppings are what truly make it an unforgettable culinary experience. Understanding the art of pizza sauce and topping combinations is essential for achieving the perfect balance of flavors.

When it comes to pizza sauce, simplicity is key. Start with a high-quality canned tomatoes. Use a fine mill and put the through it. Yor sauce will look velvety  Add in a pinch of salt to enhance the natural flavors of the tomatoes. I also like to add some olive oil about a table spoon to every 3 quarts of sauce and some fresh garlic (1 clove chopped ) and diced fresh basil.

Now, let’s talk toppings. The options are endless, but it’s important to choose ingredients that complement each other and the sauce. For a classic Margherita pizza, fresh mozzarella, sliced tomatoes, and fresh basil leaves and extra virgin olive oil are a winning combination. For a meat lover’s delight, go for a hearty combination of pepperoni, Italian sausage, and prosciutto

Remember, a little goes a long way when it comes to toppings. Over loading your pizza with ingredients can result in a soggy crust and overpowering flavors. Use a light hand to ensure that every component shines. Work your pizza from the outside in always and be sure that toppings are not over loaded on your pizza. You want to taste all the components of a great pizza.

Stay tuned for our next blog section, where we’ll reveal the secrets to baking your pizza to perfection.

  Mastering the art of pizza cooking techniques

Now that you have perfected the sauce and chosen the perfect toppings, it’s time to master the art of pizza cooking techniques. The way you cook your pizza greatly affects its taste and texture, so pay close attention to these expert tips. Your dough recipe and style will also determine your cooking temperature.

For a traditional, Neapolitan-style pizza, crank up the heat as high as your oven can go 800F to 900F . This high temperature will cook the pizza quickly and give you that sought-after charred crust with lots of blisters and leopard spots. If you prefer a thicker, chewier crust, lower the temperature slightly and increase the cooking time.

3 to 4 minutes for a traditional style pizza at 650f .

When it comes to cooking the perfect pizza, there are a few key elements that are essential for success. One of those elements is the right equipment, and that’s where the New York Brick Oven Company comes in. With their expertise and high-quality pizza ovens, you can take your pizza-making skills to the next level. In this blog, we will share expert tips and techniques to help you master the art of cooking the perfect pizza, using the exceptional products from the New York Brick Oven Company.

Mastering the art of cooking pizza is more than just a simple recipe . It is about creating an culinary experience that brings people together and being the best you can with a crust and pizza that says exactly that.    The right balance of ingredients, the perfect crust, and the ideal cooking time all contribute to the overall taste and texture of the pizza. By mastering the art of cooking pizza, you become the curator of these experiences, ensuring that each bite is a moment to savor. With the guidance of the New York Brick Oven Company and the pizza school of New York with  with exceptional products and training , you can take your pizza to the top of the list in your town for best pizza . So, let’s dive deep into the techniques and tips that will help you achieve pizza perfection.

 Choosing the right ingredients for the perfect pizza

When it comes to creating the perfect pizza, choosing the right ingredients is essential. Each ingredient plays a crucial role in the overall flavor profile of the dish. Start with the foundation – the crust. And opt for high-quality flour 13%to 14 % that will yield a light and crispy crust. Perhaps you want to use an Italian flour or an American. The Italian flour is best for Neapolitan style pizza with a greater hydration and more of a puffer softer dough with a lot of blistering cooked up to 900 f in 90 seconds. The American flour is great for a crispy New York style pizza is cooked in about three to four minutes. The New York dough is also great for a brick oven style bake with fresh mozzarella too.

Experiment with different types of cheese to find the perfect balance between richness and stretch and flavor profiles. Use Fresh mozzarella for your Neapolitan styles and New York style . Use shredded mozzarella with combinations of provolone and parmigiana for great thin traditional flavor.  Toppings are always best when fresh is used.   Fresh herbs, succulent meats and quality cheeses will take your pizza to the next level.

Don’t forget the sauce! A truly great plumb tomatoes either imported San Marzano or California plumbs is what we recommend. The San Marzano tomatoes are rather costly but have a very unique sweet flavor that are great for Neapolitan pizza. The California plums are also great and very consistent and are  great for either style.    A great simple savory sauce can elevate the taste of your pizza and tie all the ingredients together. Remember, the key is to use ingredients that are of the highest quality and to always strive for freshness. By carefully selecting the right ingredients and tomatoes they are all different and you should taste each one you might use side by side looking for the ones that are bright sweet and consistent without any acid after taste.

 

 Understanding the art of pizza sauce and topping combinations

In the world of pizza, the sauce and toppings are what truly make it an unforgettable culinary experience. Understanding the art of pizza sauce and topping combinations is essential for achieving the perfect balance of flavors.

When it comes to pizza sauce, simplicity is key. Start with a high-quality canned tomatoes. Use a fine mill and put the through it. Yor sauce will look velvety  Add in a pinch of salt to enhance the natural flavors of the tomatoes. I also like to add some olive oil about a table spoon to every 3 quarts of sauce and some fresh garlic (1 clove chopped ) and diced fresh basil.

Now, let’s talk toppings. The options are endless, but it’s important to choose ingredients that complement each other and the sauce. For a classic Margherita pizza, fresh mozzarella, sliced tomatoes, and fresh basil leaves and extra virgin olive oil are a winning combination. For a meat lover’s delight, go for a hearty combination of pepperoni, Italian sausage, and prosciutto

Remember, a little goes a long way when it comes to toppings. Over loading your pizza with ingredients can result in a soggy crust and overpowering flavors. Use a light hand to ensure that every component shines. Work your pizza from the outside in always and be sure that toppings are not over loaded on your pizza. You want to taste all the components of a great pizza.

Stay tuned for our next blog section, where we’ll reveal the secrets to baking your pizza to perfection.

 Mastering the art of pizza cooking techniques

Now that you have perfected the sauce and chosen the perfect toppings, it’s time to master the art of pizza cooking techniques. The way you cook your pizza greatly affects its taste and texture, so pay close attention to these expert tips. Your dough recipe and style will also determine your cooking temperature.

For a traditional, Neapolitan-style pizza, crank up the heat as high as your oven can go 800F to 900F . This high temperature will cook the pizza quickly and give you that sought-after charred crust with lots of blisters and leopard spots. If you prefer a thicker, chewier crust, lower the temperature slightly and increase the cooking time.

When it comes to cooking time, keep an eye on your pizza. It generally takes around 1 .5 to 2 minutes for a Neapolitan style pizza at 900f and 3 to 4 minutes for a traditional style pizza at 650f .

Perfect Pizza Cooking

Perfect Pizza Cooking

Wood Fired Start Ups

Perfect Pizza Cooking

Perfect Pizza Cooking

        The Art Of Pizza 

 

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Best Commercial Pizza Ovens

The Best Commercial Pizza Ovens For Restaurants.

Best Commercial Pizza Ovens

Inferno Series Rotary Brick Oven

The  Best Commercial Pizza Ovens For Restaurants, Brew Pubs and High Production Pizza Places Are Revolving Brick Ovens.  The revolving brick oven is one of the most practical ovens on the market today.  With increased labor costs and lower skilled employs entering the industry market ,it makes sense to have a professional piece of equipment that will help offset those challenges.

Rotary ovens or “Rotating brick ovens” create  a stable cooking environment. This makes it easy to train any employee on the cooking side of pizza production with out worry.   Comparably speaking to a “static” wood  oven:  the training can  take weeks if not months to master! But on a rotary training is rather simple and anyone can master it in a matter of hours.  The static oven “traditional brick oven” also leaves a lot of room for errors such as hot spots , cold spots , improperly cooked  and burnt edges of the pizza due to employee error or incompetence.  Unfortunately relying on employees for quality products is more of a liability today then ever.

Wood or Gas Options Or Combinations of Both.

The Inferno Series ovens offer wood and gas combinations with a wood window . It ads the flavor of wood as well as wood burning aroma and ease.  With a small amount of wood you get the ultimate bake and show.  Just add one or two small cuts of wood no fire management and easy to clean out built in ash door. Weather your cooking weather Neapolitan pizza or  New York Style Pizza  its just a matter of temperature setting.  The Inferno Series ovens can cook pizza in 90 seconds at 900f.

Versatility

The other great thing about the oven is that they are just not for pizza . They also create a great atmosphere for baking fresh bread, appetizers and wood fired steak and or chops ! Check out  The Videos!

 

Bread Some of The best bread you can imagine made from pizza dough !

 

More options  are  more  reasons why rotary ovens are the best commercial pizza ovens .

 

 

 

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