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Best Pizza

Oldest Brick oven in continuous operation in the world!

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.


Brick Ovens For Sale

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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 !



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!



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.



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😎🇮🇹🍕🇺🇸

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.

Why Brick Ovens Make The Perfect Pizza

Why Brick Ovens Make The Perfect Pizza

Why Brick Ovens Make The Perfect Pizza


At New York Brick Oven, we love pizza! There’s a reason brick oven pizza is the best pizza you’ll ever have. In today’s post, we’re going to fill you in on all things brick oven pizza. Most importantly, we’re going to talk about why brick ovens make the perfect pizza.


What Is A Brick Oven?

A brick oven is what it sounds like. A brick pizza oven is an oven constructed of brick. Brick ovens are classic tradition in the pizza industry and around the world. The traditional steel oven is not ideal for baking proper Neapolitan pizzas. The heat transfer from brick to dough is much slower than from steel. Slower heat transfer helps prevent your delicious dough from burning.

The vaulted construction of a brick pizza oven provides even baking and the perfect temperature. Many of these brick ovens reach upwards of 700ºF for perfect Neapolitan pizzas. At New York Brick Oven, we offer a wide array of traditional and new technology ovens. What do we mean by new technology? Revolving pizza ovens. These gas-powered pizza ovens are perfect for any fast-casual pizza restaurant. The revolving rack allows the pizza to bake evenly and quickly.


When Was The Brick Pizza Oven Invented?

Brick ovens themselves have been around for more than 4,000 years. The brick pizza came from Naples in the 1800s. Naples, where our favorite, and equally delicious, Neapolitan pizza comes from is the birthplace of pizza. In this small Italian village, this world-changing food was invented. Then, the brick pizza oven introduced a new way of cooking. For thousands of years, there hadn’t been much innovation.

Brick ovens also give your pizza a smoky flavor that you won’t gain from a traditional oven. The wood and smoke provide a rich layer of deliciousness that’s unmatched.

So, brick ovens provide an authentic flavor that pizza connoisseurs have come to know and love. At New York Brick Oven, we strive to maintain that rich tradition of making delicious pizza for years to come.


Reach Out To The Pizza Professionals

If you have any questions about pizza, pizza ovens, or the fast-casual industry, please reach out! At New York Brick Ovens, we are here for our customers and love to teach them about pizza and pizza business. We even offer a pizza school where you can learn everything you need to know about pizza baking, ovens, and the business.

If pizza were a language, we’d be fluent! Our founder, Scot Cosentino is a master of pizza who has perfected the art of pizza making, so come on—learn from the best in the business today!


When Was Pizza Invented?

Pizza is the best food in the world, don’t you agree? Perfectly chewy, fluffy crust. Delicious ripe tomatoes, pepperoni, basil, and fresh mozzarella cheese—it doesn’t get much better than that! At New York Brick Oven, we are pizza experts, so we’re here for you, and we even have a pizza school if you want to learn from the best! In today’s post, we’re going to answer a question that everyone has had on their minds: when was pizza invented? Let’s dive in and talk about the history of the world’s tastiest food!


When Was Pizza Invented?

The answer to this question isn’t as straightforward as you’d think. The first iterations of pizza were more like a flatbread, not a pizza. The ancient Greeks, Romans, and Egyptians all ate flatbreads similar to pizza. But pizza, as we know it today, started in Naples, Italy. This seaside village is the birthplace of pizza, and it all started because it was affordable food. The poor, working-class people needed some food that was cheap and simple to make, so pizza was born!

The perception of pizza in Naples, at the time of its establishment, was negative. Popular Italian authors and aristocrats were disgusted by the food and the way it was being eaten. It’s rather ironic, too, that many of the toppings are what’s popular today: olive oil, tomatoes, and cheese!

In 1889, Queen Margherita of Italy visited Naples. She was sick and tired of the boring French cuisine she’d been eating, so she ordered some pizza from a local Neapolitan pizzeria. As the story goes, she loved the dish so much, it was called pizza Margherita. The combination of tomatoes, mozzarella, and basil represented the colors of the Italian flag through the use of authentic flavor. That’s why Neapolitan pizza is our favorite kind of pizza. It’s simple, yet the most delicious kind of pizza that exists. After the queen praised the pizza, it seems there was a widespread craze for the stuff.

Naples was essentially its own kingdom for many years, so pizza was unknown to the majority of Italians. It wasn’t until 1940 that it was a prevalent dish and gained popularity. In addition, pizza actually became popular in the United States before its home country of Italy.

When Did Pizza Gain Popularity In America?

The first pizzeria in the United States is Lombardi’s in Manhattan. Established in 1905, it is the oldest pizzeria in the country. It even has the same oven it did in 1905! That’s amazing! While this restaurant definitely increased the popularity of pizza, it wasn’t until after World War II that pizza exploded. In a short amount of time, pizza spread to other countries quickly. Following the war, pizza was no longer thought to be food for peasants. It became a gourmet experience with local ingredients, flavor, and style. In a way, pizza, despite being from Naples, serves as a canvas for all cultures and people. The crust is merely a blank page, and we can add to it whatever we want. How beautiful is that?  Now, there are pizza chains, like Domino’s, in more than 60 countries all around the world.


Interested In Fast-Casual Pizza Restaurants?

At New York Brick Oven, we love fast-casual pizza. It’s a growing industry with so many new innovations over the years, like revolving pizza ovens. If you’d like to share your pizza passion with us or would like to learn more, please call today! We’re here for you, and hope you enjoy many more pizzas soon!

Making pizza dough is one of our favorite things to do at NY Brick. We're going to show you how to knead pizza dough the right way.

How To Knead Pizza Dough The Right Way

Pizza is a great staple of American cuisine, and the climate of the pizza restaurant industry is constantly growing. As fast-casual restaurants continue to grow in popularity, the importance of dough preparation will grow. Pizza dough is the foundation of your pizza. If a pizza has poor dough, that pizza will be no good. It makes sense that you want to get it right. Well, you’re in the right place to learn everything you need to know about pizza dough. In today’s post, we’re going to share with you how to knead pizza dough the right way.

Why Is Kneading Pizza Dough Important? 

Since pizza dough is such a fundamental element of your pizza, you must prepare it in the best way possible. A poorly prepared dough can turn out too soft, too firm, have bad flavor, or a combination of all of these. We don’t want that to happen. Before we dive into how to knead pizza dough the right way, we’re going to look at why kneading the dough is so essential. 

Dough contains two important proteins—gluten and gliadin. These proteins work together to form strands of gluten. As you work the dough and knead it, the process heats up those strands. This heating up helps the dough rise by encouraging the fermentation process to flourish. Kneading also improves the structure of the dough by causing those gluten molecules to bond together. The bonding makes for a more elastic dough. 

How To Knead Pizza Dough

Kneading is about a 10 to 12-minute process in which you will build up the structure of your dough. You can use the dough hook attachment on a stand mixer, but we suggest working the dough with your hands. Working the dough with your hands is the best way to learn and produces the most authentic results. 

First, you’ll want to make sure you’re kneading on a well-floured surface. A countertop or cutting board works for this. If you don’t use a floured surface, the moisture in the dough will make it stick, and you’ll end up with torn dough and a headache. 

To knead, fold the dough over itself and press down. Continue this process until the dough is completely smooth and you don’t see any clumps. The dough should be a bit sticky to the touch but not too sticky. Another way to tell if your dough is ready is to stick your finger in it, and it springs back quickly. That means the gluten has built up enough to give your crust a good texture. 

Call The Professionals In Pizza 

Now you know how to knead pizza dough the right way. At New York Brick Oven, we pride ourselves on being the leading authority on all things pizza. We are here to serve our customers and are always looking to help in any way we can. We even offer a pizza school for new business owners or anyone who wants to learn how to become a pizza-making expert. 

Give us a call today!

Why Pizza Ingredients Are Important

Why Pizza Ingredients Are Important

There’s nothing quite like a quality pizza. No one enjoys going to a pizza restaurant only to find out the pizza is low-quality and cheaply made. A fast-casual pizza restaurant is focused on providing quality-made pizza with a quick turnaround. The environment of a fast-casual restaurant is relaxed but elegant. To go along with quality service, a pizza restaurant needs to have quality ingredients. Are you a pizza restaurant owner? If so, you probably understand why pizza ingredients are important. Not only do quality ingredients look good, but they also taste great. If you cheap out on ingredients, you will surely pay in a drop of quality. Customers won’t like that, and they’ll look elsewhere for good ingredients. 


Why Your Toppings Are So Crucial

The toppings you use for your pizzas say a lot about you as a company. Do you use canned and pickled veggies, or do you use fresh ingredients? Customers are smart. They can tell if the ingredients are fresh or not. There’s not only an aesthetic element to using fresh ingredients. When you bite into that first slice, the textures and flavors will improve with fresh ingredients. The tastes are more potent, and the texture is more robust. Take frozen spinach, for example, versus fresh. Frozen spinach has broken down in the freezer and doesn’t have the same structural integrity as fresh spinach. The color of fresh ingredients for toppings also provides a more vibrant color palette that you just won’t get otherwise. 

When it comes to toppings, if your customers can tell you’re going that extra mile, they’ll be sure to come to you—not that national chain next door. While fresh toppings may present a higher upfront investment, you’ll surely see a return on investment in future business. 


The Crust

So, you’re starting to understand why pizza ingredients are important. Arguably, the most important pizza ingredient is the crust. Think about the crust as the foundation of your pizza. The crust is the carrier of your sauce and all the ingredients. What you put in the crust, you get out. If you opt to use a low-quality flour, you’ll get a low-quality crust. If you’re looking to make a high-quality dough, use 00 flour. Its gluten content is optimal for pizza crust. It provides that slight bite and perfect fluffiness that you’re looking for in a fast-casual pizza. 



Alongside toppings and crust are seasonings. Aside from black pepper and salt, you have herbs. There are tons of options when it comes to what combination of herbs and spices you want to use. When you want to use herbs, we always suggest choosing fresh herbs. Pre-dried herbs have a tendency to dry out and burn before the pizza is even done. Plus, they don’t have that oil content that something like fresh rosemary would have. Which do you think your customers would like more? Seeing a bowl of fresh seasonings or containerized dried seasoning? The thought that goes behind the selection of herbs and spices shows them you mean business. 


Attend Pizza School

At New York Brick Oven, we also provide pizza consulting. At our pizza school, you’ll learn everything you need to know about running a successful fast-casual pizza restaurant. 

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