Scot Cosentino | New York Brick Oven

Author - Scot

Best Pizza Peel

The Best Pizza Peel

At New York Brick Oven, we all love pizza! If you’re reading today’s post, we’re willing to bet that you do, too. There’s nothing like cooking a great pizza in your pizza oven, but there’s something that is one of the most frustrating parts of cooking pizza—getting it in and out of the oven. Today, we’re going to show you our pick for the best pizza peel you can get.

Pizza Peel Materials

So, you’re on the hunt for a great pizza peel that allows you to smoothly transfer your pizzas from the oven to the table or vice versa. One of the most common issues people have when doing this is sticking. Pizza dough is naturally elastic and sticky, so it makes sense that you want a surface that doesn’t stick to and tear up your masterpiece.

GOOD: Metal

Metal pizza peels are a popular choice for many pizza lovers. After all, metal peels are easy to clean and thin. The thickness of a peel is critical to its effectiveness. If it’s too thick, you won’t be able to get it under the pizza easily, or it could rip a hole in the bottom of the dough. There’s a fine balance of skill and material when it comes to transferring pizzas. Metal peels are good for turning. If you do opt for a metal pizza peel, make sure you thoroughly dust it with cornmeal to prevent sticking. This will help you remove the pizza and rotate it as it cooks in the oven.

[Quick Look: Check This One Out]

BEST: Wood

At New York Brick, we think that wood is the best pizza peel material. Wood peels aren’t sticky like metal peels, and cleaning them is different. When you clean a wood peel, you need to scrape off the debris and stuck-on cheese or dough. Once that’s all off, take a small amount of olive oil and oil the wood. Think of a wood pizza peel like a cast-iron skillet. Never clean a wood peel with soap and water. The soap and water can strip the wood of its natural finish and can ruin the flavor of your pizzas. No one likes a soapy pizza. The olive oil helps seal in the flavor of the peel and will only get better with age.

[Our Pick For Best Pizza Peel]

We’ve Got Professional Kits And Ovens

At New York Brick, we specialize in offering the best pizza ovens and tools for professional pizza making. You might be wondering if we have our own pizza peels. You bet! Click this link to check out our professional deluxe pizza toolset.

If you’re looking to step up your pizza-making game, you should also look at our custom pizza ovens. We can provide you with any type of pizza oven for your home or business.

Wood Fire Pizza Start Ups

Wood Fire Pizza Start Ups

Wood Fire Pizza Start Ups . So you want to start a wood fired pizza concept? Well lets talk about what it takes and why the revolving brick oven can be a life saver.

Many people call and say i want to start a Neapolitan pizza concept and would like some information on your brick ovens. I never would be rude but usually ask them what exactly they mean by Neapolitan pizza some know but most don’t.  If you do great but if you don’t: Neapolitan pizza is a an exact way and style of pizza I’m going to quote wiikipedia here for some data although Ive been cooking and making it most of my life now  as well as traveled  to the source in Naples

Wood Fired Start Ups

     Neapolitan Pizza Wood Fired Start Ups

Neapolitan pizza

(Italianpizza napoletana) also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese. It must be made with either San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius, and Mozzarella di Bufala Campana, a protected designation of origin cheese made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state, or “Mozzarella STG”, a cow’s milk mozzarella.[1][2] Neapolitan pizza is a Traditional Speciality Guaranteed (TSG) product in Europe, and the art of its making is included on UNESCO‘s list of intangible cultural heritage.[3] This style of pizza gave rise to the New York-style pizza that was first made by Italian immigrants to the United States in the early 20th century.


There are different variants, but the original one is called Pizza Margherita, and it follows the essential rules for the ingredients, tomato, sliced mozzarella, basil and extra virgin olive oil, sometimes with a sprinkle of Parmesan Cheese on top. Other variants are: pizza marinara, which is made with tomato, garlicoregano and extra virgin olive oil and pizza Margherita DOP made with tomato, buffalo mozzarella from Campania, basil and extra virgin olive oil. The pizza Napolitano is a Traditional Speciality Guaranteed (TSG) product in Europe. The TSG certification attests that a particular food product objectively possesses specific characteristics which differentiate it from all others in its category, and that its raw materials, composition or method of production have been consistent for a minimum of 30 years.

Lets Put It Together

New York Brick Oven style Pizza

               New York Brick Oven Style at 800 f

    New York Style Cooked At 750f in the Inferno Series Oven 

Now That’s a bit of data to swallow  but here is the skinny.  Neapolitan pizza is great but not all people understand it. Its soft and tender and definably  not good for delivery. So another approach is to make something a little more traditional  but great. I guess you can categorize  that as just “Brick Oven Pizza” Or what we like to call it New York Brick Oven Style . Fresh Mozzarella, Italian plumb tomatoes and high gluten American flour that is cooked at about 700f to 800F This pizza is would be more crispier and more friendly to all.It can even be made with tradition cheese on top at 750f to make a great tradition New York style pizza ! The lower the temp the crispier the pizza will become.



With all that being said you need to be great at what you do and make a pizza that everyone is going to love. Whether it’s Neapolitan pizza: lots of blisters traditionally soft , New York Brick Oven Style or New York style be the best. Its also good to know your customer base and how you want to market yourself. You can be a fine pizza shop with high end wines and super gourmet pizza. Or you can be a comfortable place with great pizza cold beer and a comfortable atmosphere. It really depends on who you want to be and if your customer base will appreciate that as well.

Now lets look at todays labor market. Who wants work in a restaurant?  Lets face it the labor market is super tough these days most young people have other ideas and don’t believe in hard work.  Qualified and skilled people require more salaries .  The oven tender in traditional wood fired ovens is a very specialized skilled king of person. I know first hand what it takes to cook hundreds of pizza on a friday night in front of a wood fired oven and built the first woodfired oven on Staten Island New York In 1992.

Brick Oven

The Original Goodfellas Oven 1992 Staten Island New York 

It was quite a  learning curve to cook the pizzas with out burning them and having to stand with your head in front of the oven at all times for hours  turning and moving pizza.  But that was then and we went forward with the revolving oven saving labor and being more consistent. The great thing about the revolving oven is you really don’t burn the pizza and they cook great every time! And you can train anyone to use the oven in a couple of hours instead of weeks! So when it comes to wood fired start ups give the experts a call today ! We would love to hear from you and your ideas on Wood Fire Pizza Start Ups

Wood Fire Pizza Start Ups

3 Essential Pizza-Making Tools You Need

Essential Pizza-Making Tools You Need

Who doesn’t love pizza? We know we do! Sometimes, making pizza can be difficult. We’re here for you to help make it a little easier on you. We’re going to cover the  essential pizza-making tools that every pizza maker should have. 


The Tools

 Pizza Peels Metal 

When it comes to making, baking, and serving pizza, there is one tool that has to be there. It’s a pizza peel. The pizza peel is a critical tool for any serious pizza maker and should make the list. A wood pizza peel is the most traditional peel material, but you can also use a metal one. The only issue with a metal peel is that dough tends to stick to them more. Metal is easier to clean, but wood is more forgiving, so the decision is up to you, and it depends on what you want from your peel. Many traditional Italian places in Italy use the metal peel to pick up the pizza but the skill involved is a little more then the avg. employee  can handle in the Sates. That is why we tent to stick with the floured wooden peel.  For Great Peel Check Out The Bakers Board  Custom Wooden Pizza Peels

Pizza Prep Station. Lets Face it you need a great station to keep temperature. As a pizza professional for most of my life now. I really like working on a spacious counter made of marble or solid steel. It’s smooth cool and easy to clean as compared to the standard plastic counter tops   

Amazing Pizza Cutters . This is defiantly a tool and should be your pizza mans favorite something heavy duty and something he will love and take pride in cutting each pie I love a true Italian heavy duty cutter  . They really take it serious in Italy.










Brick Ovens For Pizza Trailers

The Revolving Brick Oven   An oven that can produce hundreds of pizza an hour and save you money on labor.  It’s the oven for those who want to be the best and not depend on unskilled labor to cook perfect pizza ! Wood Or Gas Prefect Baking When Your Series About Pizza Making

New York Brick Ovens 85 Bistro Series

Wood Gas Revolving Brick Oven. Custom Tiles






The Dough Mixer

Now that’s a matter of preference If your making American style brick oven pizza you want to stick with old faithful Hobart ! The Hobart mixers are an industry staple some mixers are still going after 100 years. But Honestly we have ours for 30 years, used daily and is 60 years old amazing. So a rebuilt easy to fix work horse is the ticket  that will out last any other.








Brick Oven Pizza

Brick Oven Pizza from NY Brick Oven Co.


Reach Out To The Pizza Experts!

Hopefully, these essential pizza-making tools make creating pizza art easier for you! At New York Brick Oven, we are here for you! We’re the pizza experts, and we even have a pizza school where you can learn everything there is to know about making delicious pizza!

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 up!!!

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.

Revolving Pizza Oven

Tips to Choose Best Commercial Pizza Oven

To start a pizzeria it is essential to select the best commercial pizza oven for your business. There are small family owned businesses with a hole in the wall and there are big commercial operations and the nature of the establishment will play a large role in what type of commercial pizza oven should be chosen.

Factors that need to be taken into consideration before making choosing the best commercial pizza oven for a business include volume, fuel source, pizza type and space and there are some details that should be examined in regards to these factors.

There are four primary commercial pizza oven types, those being brick ovens, pizza deck ovens, conveyor pizza ovens and pizza convection ovens.

It is a good idea to pay attention to modern pizza industry trends before you select a commercial pizza oven for your business. Pizza consumers in the United States tend to prefer brick ovens, which are widely perceived to offer the best quality of pizza.

Good quality pizza is also produced by deck ovens, and convection and conveyor ovens are a good option for those businesses where the major priority is efficiency. However there are still other factors to consider as mentioned, including the amount of pizza that will need to be produced, the available space in the business, the type of pizza the business will make and the available budget you have for the pizza oven.

Those looking to buy a brick pizza oven should immediately head over to to get the best deal.

Revolving brick oven Kanasas

How to choose the Best Commercial Pizza Oven for Your Business

There are a number of ways in which a business can narrow down the search for the best commercial pizza oven to suit their purposes.

One of the first things that a business needs to work out is how large the commercial pizza oven should be, and the answer to this question will be dependent on the size of your pizza restaurant. Large restaurants that are capable of serving more than two hundred at a people should install two pizza ovens as well an outside oven.

Pricing will always be a major concern when it comes to choosing a commercial pizza oven. Prices can vary dramatically depending on the type of oven and the type of fuel it uses. A good commercial pizza oven for your business can usually be found in the $1000 to $10,000 price range, and there are similar pricing options for countertop options.

Conveyor ovens can cost up to $30,000 depending on capacity, size and the inclusion of particular special features.

Brick ovens are a very popular form of commercial pizza oven, and some customers and even chefs believe that the best tasting pizza is produced by these ovens. Conveyor ovens are preferred in instances where large quantities of pizza need to be made on a regular basis, having a conveyor belt system that rapidly cooks the pizza and then moves it from the oven to a box or plate.

There are also rotating pizza ovens available to increase efficiency.

Go to to choose the best commercial pizza oven for your business.

mobile brick ovens

Buying Guide: Commercial Wood-Fired Pizza Oven

A wood-fired pizza oven is often seen as the ultimate form of pizza oven, and one which comes with a number of notable features.

A commercial wood-fired pizza oven reaches extremely high temperatures with great ease and can thus cut down on not just operating costs but also on the time it takes to cook a pizza. Food that is cooked in a commercial wood-fired pizza oven is imbued with that unmistakable smoky flavor and the oven also fits well with the attitude of an open kitchen.

Commercial wood-fired pizza ovens are normally able to run at full power for a very long time, so it is important to be sure that the oven you choose has been built to the very best quality standards.

The oven that is the cheapest to operate in the long term may be the one that costs the most upfront, with modern ovens that mix the durability of stainless steel with refractory stone technology being the type most likely to provide this kind of performance.

Low, medium and high pizza production output also becomes of relevance when choosing the type of oven to purchase, as there are devices on the market that can offer anything from two to twenty pizzas at the same time even in areas where is there not much space.

Price may be the deciding factor for many, which can be dramatically different depending on the performance, size and style of the oven. To get the best deal on a commercial wood-fired pizza oven visit


Best Commercial Wood-Fired Pizza Oven: How to Choose the Best One

In order to ensure that you choose the best commercial wood-fired pizza oven for your business there are a number of factors that need to be taken into consideration.

The shape and dimensions of the pizza oven are very important. The shape of such an oven is usually half-spherical in order to influence the way in which air circulates inside it, with the dome shape forming a small pocket where the fire-generated hot air circulates over the pizza with radiation then transferring the heat. The heat rises from the bottom to the top and then returns to ensure an evenly cooked pizza in just a couple of minutes.

It is also very important to make sure that the mouth and door of the oven are serviceable. The oven’s mouth needs to be big enough for food to be easily put in and retrieved and to be able to manage the fire without dissipating the heat. The door allows you to control air flow and oven temperature and should come with a handle that is heatproof and weighty enough to remain stable when partly closed or positioned at an angle.

The speed at which the wood-fired pizza oven is able to heat up is also important and will depend on both the characteristics of its structure and on factors such as its fire management ability and the firewood type it uses. A good wood-fired commercial pizza oven should be able to reach and maintain a very high temperature.

Visit to find the best commercial wood-fired pizza oven for your business.

Round Oven Steel New 2019

5 Reasons Commercial Wood-Fired Pizza Ovens Are Better

There are a number of reasons why choosing to make use of a commercial wood-fired pizza oven over the other alternatives is the best idea.

One reason why commercial wood-fired pizza ovens are better than their competitors is the fact that a wood-fired pizza oven is actually able to significantly enhance the flavor of the food you will be selling. The wood imparts a unique smoky flavor like no other pizza oven.

The second reason is that they are able to cook a pizza much more quickly. The best temperature at which to cook a truly great pizza is around 300 to 500 degrees C, which is a temperature so hot that it can actually only be reached by a wood-fired pizza oven.

In some cases (ovens that can reach 500 degrees C) an entire pizza can be cooked and ready to eat in just one minute, which obviously has a number of advantages for commercial outlets.

The third reason is that wood-fired pizza ovens are almost guaranteed to last longer than most other types of pizza oven. The uncomplicated technology of a wood-fired pizza oven all but ensures a long life providing it is properly cleaned and maintained.

The fourth reason is that the method of cooking can itself be an attraction for a business. Customers may actually be able to watch their pizza being cooked in this attractive manner.

The fifth reason is that these ovens can cook more than pizza, allowing a business to also provide the likes of steaks, seafood and pies.

Check out to look for commercial wood-fired pizza ovens for sale.

Social media & sharing icons powered by UltimatelySocial