There is a Brick Oven pizza revolution occurring today in America, despite the- use of the brick oven for thousands of years throughout Italy. It wasn’t until the early part of the twentieth century that a couple New York Italian immigrants decided to make pizza in America. Who knew pizza would turn into a billion dollar a year business? Who knew it would take a full 100 to catch on? The obvious answers are many. Lack of knowledge about the product(no internet or cooking shows) is one. A scarcity of skilled pizza men is another. Masons to build the ovens was still another reason. Don’t forget that there was no way to get the fresh Italian ingredients too. Well all the reasons it didn’t make it here have been handled now that the there are TV, Internet, International Pizza Expos, vendors and schools available. The last part of the pizza puzzle is the brick oven itself. Aside from the intimidating idea of having one built correctly, who could use it? Most of your trained pizza men were working if they were any good. Most of your pizza places would never give up their secrets either. What really set the top pizza places apart was the use of fresh natural ingredients and the high-temperature brick oven show. Many tried and many failed due to a lack of understanding of the oven.
Labor costs and training problems
Add having to pay high salaries to skilled pizza men and you get the picture. Not everyone could handle a roaring brick oven. All this leads to the revolving brick oven. What the revolving deck did was add simplicity to the equation. This made it very easy to bake a perfect pizza-every time. Another innovation of the revolving brick oven was the ability to wood, gas or a combination of the two. Having a temperature that could be set helped to eliminate the oven getting alternately too hot or too cold. The hiring and training of a skilled pizza man to manage the oven is no longer needed with a revolving or rotating brick oven.
The oven now turns the pizza for you and makes it a breeze to train staff pharmacieinde.fr. Srandard brick ovens are a thing of the past. This is the reason “smart” independent operators and fast casual chain operators are joining the revolution.