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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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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 Brick Oven Revolution

Revolving Brick Ovens  are here and when done right are an incredible mixture of old world style, durability and baking combine with incredible new world tech and production.

When you need high quality baking and high production the New York Brick Oven Company is your answer because they have combined old world Italian know how with American components to ensure pizza making is easy and user friendly while consistently putting out a fantastic product that is worthy of both state and world champions pizza makers while serving the local pizzamaker with pride and durability.

Brick Façade Wood Gas Inferno

When training becomes simple and ease of working the oven becomes a reality, you have a fool proof winning platform to expand from. The oven stats were proven at pizza expo where the skilled pizza men from the original World Champion Goodfella’s Brick oven Pizza set a world record   making 200 pies in 50 minutes! Yes 200 pies in 50 minutes in front of the crowds at Pizza Expo. The pressure was on as the head chef from blaze pizza worked his magic to keep up with New York Brick Oven Companies Inferno oven. These ovens are capable of burning both wood and a gas or propane combination.

 

The beauty of these high production ovens in the ease of use and LABOR SAVINGS. Not only that but they can be built on location or fully assembles with different finishes or you can finish the outside yourself to match your décor! Call now and get it done!  (800) 683-6053

Commercial revolving brick ovens

World Champion Pizza Maker Andrew Scudera

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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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Botin oven scaled

Oldest running restaurant in the world.

Suckling Pigs at Botin

World Famous Suckling pigs at Botin Madrid.

Botin Historic Designation

On a recent trip to Madrid I was given a personal tour of what is considered( according to the Guinness book of World Records) the longest continually running restaurant in the world.

Not only that but they also had the longest continually operating brick oven in the world. The name of the place is Botin and is located at :  Sobrino de BotínC. de Cuchilleros, 17, 28005 Madrid, Spain

Earnest Hemmingway’s table in the corner at Botin Madrid.

This restaurant was opened in 1725 and has been fulfilling the hungry appetites’ of both locals and world travelers ever since.  They even had a table reserved for Earnest Hemmingway in one of the corners.

World’s oldest continuously running brick oven.

What gives a restaurant such incredible staying power?  Consistency and expectancy are key. People know they will always get a splendid meal cooked in the tradition of Botin. The entire restaurant is at it has been for hundreds of years-furniture included. It is the pride of Madrid and is coomemerated with a bronze plaque designating it as a historic sight.

 

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Shop Commercial Brick Ovens

We offer the best Brick ovens for sale in the industry ! Façade ready ovens so you can have your own custom look. Gas wood revolving brick ovens Super efficient that produce perfect pizza every time!  Easy to install option we can install and build an oven on any location. Built on site no need for riggers or taking down walls.  Great for fast casual operations brew pubs and upscale restaurants. Call today to learn about all custom options! Brick Ovens For Sale From The New York Brick Oven Company! 1800 Oven-053  New To The Business ? Check Out The best Pizza school In the world The only one on professional pizza school ! https://www.pizzaschoolnewyork.com/

 

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What Does the Oil in Pizza Dough Do?

The goal of adding oil to pizza dough is to improve the texture of the dough and flavor the finished crust.

The oil will specifically:

  • Making the dough softer will improve its capacity to stretch when rolled out. If you don’t use any oil, the dough will pull apart and produce holes.
  • It also makes the dough more flexible, rolling out and stretching to its maximum potential.
  • During fermentation, increase the volume of the dough.
  • Creates a barrier on the dough to keep humidity and moisture from the toppings out during baking.
  • Make the dough delightful by adding flavor!

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Why Do Brick Ovens Bake The Perfect Italian-Style Pizza?

A crunchy crust flecked with dark spots — traces left by a burning hot oven — characterizes the quintessential Italian pizza, whether it’s Neapolitan or Roman. The toppings are boiling hot, and the dough is airy, moist, and flexible. Brick ovens bake Italian Style Pizza to perfection. Home cooks have been attempting to make it in home ovens for years, it’s not the same.

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Eggplant pizza

Pizza Trento Italy

Revolving Deck Pizza Oven Trentino Italy

While visiting wine country in In Trento Italy we were invited to v a local pizza man named Alberto at his place called Albert’s. We pull into this small city and are amazed at the architecture with its wonderful old buildings painted in  delightful colors such as Tuscany Yellow, reds and greens. More amazing is the mountain waterfall directly behind his elegant yet comfortable restaurant. We are greeted with smiles,  warm hugs and the familiar “2 cheek kisses” by an impeccably dressed young man in his Italian flag colored chef hat. The efficient style and high tech order of his place is enhanced by his own sharp appearance and as soon as he knows we are Pizza men from NYC the hospitality begins! We are sat at a well set table and notice something immediately-no condiments. That’s right, no salt, pepper, oregano, grated cheese or the like because each pizza is complete with its own special flavor and seasoning. We are informed that all the ingredients are freshly prepared and are made locally from the Parmesan cheese, buffalo mozzarella, olive oil and smoked prosciutto to wine and beer he will be serving. It doesn’t get much better for 2 Italian boys from Brooklyn. Alberto gets busy as we watch the well choreographed pizza making begin. The dough is opened  by hand then his homemade sauce is spread  with a ladle covering the pizza lightly. Next comes the fresh mozzarella grated for even cooking and into the revolving deck brick oven ( available from New York Brick Oven Company). The pizza rotates for a minute or 2 and then is brought to the slicing machine where smoked prosciutto  is sliced and placed fresh on the cooked pizza along with thinly sliced squash and other tasty treats. Alberto serves us himself and stands by proudly as we taste his creation. Unbelievable! Magnificent! We are all smiles and off again he goes to prepare more and more pizzas for us to try. This goes on until we can’t eat anymore which is saying allot. But we have to have coffee and desert which is espresso and homemade raspberry and vanilla puddings-wow!! As we told Albert ” your pizza and hospitality were overwhelming, you and your family always have a place to eat in America at Goodfella’s on Hylan blvd. Staten Island NY. We can’t wait to see him again😎🇮🇹🍕🇺🇸

www.brickovensforsale.com
www.goodfelas.com
https://www.youtube.com/watch?v=xFz7heqqgBM
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How to Clean a Brick Oven the Right Way

How to clean a brick oven

Pizza ovens are great. They’re the catalyst that leads to delicious pizza, and without them, our pizzas would never be right. The combination of expert construction and a good heat source make brick ovens optimal for pizza cooking. The bricks of your oven retain and distribute heat efficiently and effectively. The high-heat capabilities of brick ovens are what help cook pizzas to the perfect consistency and flavor. If you’ve wondered how to clean a brick oven, you’re in the right place! At New York Brick Oven, we are pizza experts who enjoy educating our customers on brick ovens and their care and maintenance. In this guide, we’re going to talk about what to do when it’s time to clean your brick oven. Let’s jump in!

 

What is a Brick Oven?

 

A brick oven is what it sounds like—an oven constructed solely of brick! They often have a rounded shape to encourage an even flow of heat in order to cook pizzas to the perfect chewiness and fluff! The bricks are traditional when it comes to pizza ovens. They retain heat well and allow the oven to reach high temperatures without burning crust.

There are many different types of brick ovens, and at New York Brick Ovens, we have them all! We offer custom brick ovens. Since these ovens are custom, they can be whatever you want. We have a wide range of styles:

  • Neapolitan (wood or gas)
  • Traditional (wood or gas)
  • Brick ovens equipped with grills
  • Double-stacked brick ovens
  • Matzo
  • Ovens with windows
  • And MUCH more!

The moral of the story here is that, at New York Brick, you will find exactly what you’ve been looking for when it comes to a pizza oven.

How to Clean a Brick Oven

Cleaning a brick oven isn’t nearly as complicated as you might think. These ovens are durable, sturdy, and require very little maintenance. If you find that there is a decent amount of food debris on the cooking area, the best tool to use to scrape it off is a flat shovel or a pizza peel. Think of brick ovens like cast iron skillets. Over time, they gain a patina and with that patina comes an ideal cooking surface and flavor.

If you really want to do a thorough cleaning, you may spray the oven with water and scrub it with a soft brush. This will remove any debris or ash you’d like to see gone.

Call The Pizza Pros

At New York Brick Ovens, we are the pizza professionals you’ve been looking for. Now that you know how to clean a brick oven, maybe you’d like to learn more about this industry and everything it has to offer. We’re exciting to offer pizza school for anyone who is interested in learning more about or breaking into the fast-casual pizza restaurant industry. Please call us today if you have any questions, concerns, comments, suggestions, or just want to talk all thing pizza! We look forward to hearing from you soon.

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