Pizza School

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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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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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Las Vegas Pizza Expo New York Brick Oven

The Las Vegas Pizza Expo and The New York Brick Oven Company.

The Las Vegas Pizza Expo is one of the greatest pizza shows on earth. With thousands of attendees and booth with hundreds of vendors as well as the international pizza contest its defiantly the place to be. Each year people from all over the world come to compete, make friends and catch up on the latest pizza trends and equipment.

This year we were showing off our fire series brick oven. And yes it puts on quite a show. 

The fire show series was designed for the pizza places who wanted the show, high production, and did not want to burn wood. This is the only rear fired gas revolving oven in the industry. Easy to use, fast cooking times and labor savings. The oven is avilble in multiple sizes and can be custom faceded to matach your interior. We also offer a  “build on site option” so you dont have to take down walls hire rigging companies and can install our ovens easily through any 36” door.  We install ovens world wide and offer the best warrenty in the industry.

Looking to learn how to make great pizza?

 

Looking to learn how to make great pizza? We are also teamed up with the Pizza School of New York. The only one one training live in a restaurant enevirnment tauafht by 4 x world champion pizza makers .

We also offer our test kitchen services for anyone who wants to come cook pizza and see what we do as well. You have nothing to loose just call and we will be glad to set a day up with you.

Las Vegas Pizza Expo Rocks

 

Check out our video and see the show.  Check Out The Amazing Fire Show Series Revolving Brick Oven  At The Las Vegas Pizza Expo

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fast casual pizza pizza concepts

Revolving Brick Oven Cooking

 Let’s Get Cooking

Revolving Brick Oven Cooking! Check out the Pizza school of New York Team demonstrating Revolving brick oven cooking with incredible creation in the Inferno Series 140 Gas Wood Oven,  New York Brick Ovens is the Industry leader in revolving brick ovens and fast-casual pizza solutions!

 

 

Revolving Brick Oven Cooking and Pizza School

If you want to learn to learn the art of pizza and Revolving Brick Oven Cooking, incredible
dishes check out the Pizza School of New York.  They teach the art of pizza and everything you can think of!

Learn from the best!!!!  Here at the Pizza School of New York, our courses are taught by three World Champion Pizza Makers:  Scot Cosentino, Andrew Scudera, and Salvatore Russo.  Our students grasp every aspect of what we teach because of a professional live environment, with personal one on one instruction.  Our students leave with the ability and confidence to create some of the best pizza’s in the world.  As you can see from the video below, our students get a taste of Wood Fired cooking at it best with many other great profitable menu ideas other than just pizza!

 

The best investment to make when getting into the pizza business is to first invest in yourself.

The Goodfella’s Pizza School of NY will give you the experience you need to be a powerhouse in a very competitive pizza market.  We can teach you many styles of pizza, not just one style like other schools.  The one on one personal training is the only way to learn.  The benefit to one on one training is tremendous, allowing our students to pause the class and ask important questions they need answers to, mastering every task they learn along the way.  It’s a live environment where not only are you learning, you are serving the actual patrons of the restaurant and getting the true experience of the restaurant atmosphere and true customer satisfaction.  So call us today if you’re serious about being the best and avoiding the pitfalls a novice makes in this business.  718-987-2422

Revolving Brick Oven Cooking

The Words Best Team New York Brick oven Co. Pizza School New York and Goodfella’s Pizza!

 

Commercial Brick Ovens

Neapolitan Pizza cooked in the Inferno series

Revolving Brick Ovens

NY Brick Oven Co. Pizza

Basic Brick oven pizza from revolving deck brick oven.

Revolving Brick Oven Cooking

 

Come cook with us and see why Revolving Brick Oven Cooking is the only solution to easy operations.

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Neapolitan Pizza Dough Recipe

Neapolitan Pizza Dough Recipe For Eight  7oz. Dough Balls

 

Neapolitan Pizza Dough Recipe

If you love brick oven cooking here is a  great recipe for some authentic Neapolitan Pizza dough. It takes a little practice to handle and cook.  But practice makes perfect! Our Revolving brick ovens can produce this amazing pizza time and time again. So give it a shot!

 

 Ingredients:

*Flour—Type 00 (Caputo or San Felice)  is preferred or a mixture of Type 00 with King  Arthur Bread Flour—  2 lb 2 oz.

*Yeast—Active Dry Yeast—1/2 Teaspoon

*Salt—sea salt, non-Iodized, fine-grained –.75 oz

*Water2 .5 cups

 

Technique:

*First dissolve the yeast in the water, then add the salt to the water and dissolve this as well.

 

*Next add about 80% of the flour to all the liquid and mix to a stiff batter.  Let sit for about 20 minutes to allow the water to be absorbed by the flour.  (This is known as “Autolyse” which comes from the French word to rest).

 

*After the batter has rested for about 20 minutes add the rest of the flour slowly while mixing until the batter becomes a dough ball and lifts away from the bowl.

At this point you can either knead the dough by hand or in a mixer at slow speed, adding a bit of flour as needed.  Total mixing/kneading time is about six to eight minutes.

 

*Form the dough into a large ball and place in a lightly oiled bowl (olive oil) to rise.

 

*Cover the bowl and let rise at room temperature for about two hours or until double in size.

 

*Lightly flour a work surface, remove dough from ball and cut dough into 7oz. pieces.

 

*Form dough balls and place in dough trays evenly spaced.  (This recipe produces eight dough balls which fit perfect in a standard Artisan Dough Tray).

 

*Cover Dough Tray with Dough Lid or second Dough Tray and place in refrigerator.  Dough balls are best when given enough time to ferment and can be kept refrigerated five to six days!

 

*Remove trays from fridge about 2 hours before use.   Dough balls should be at about room temperature, no colder than about 55 degrees F in order to stretch properly and reduce bubbles in baking. The Neapolitan Pizza recipe makes a very soft dough. That should be covered with blisters and a bubbly crust.

The secret to this pizza is to go light on ingredients. You should also use San Marzano tomatoes and of course fresh mozzarella. Drizzle some olive oil on top when done, or cook some basil leafs on top! Your call.

It should be cooked at 900f and cooked in 90 seconds.

Neapolitan Pizza Dough Recipe

Pizza Neapolitan Cooked in 90 seconds in the Inferno Series Brick Ovens

 

 Neapolitan Pizza Dough Recipe.  Soft and tender blistered perfectly in the inferno series wood fired revolving oven . 

To learn the art visit http://www.pizzaschoolnewyork.com/ 

Brick Oven cooking

The Words Best pizza school

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Fast Casual Pizza Success

Looking to Rock The Pizza World and Have Fast Casual Pizza Success?   Join the Fast Casual Pizza Expert Team .

Today’s hot concepts choose the New York Brick Oven Company for Success . If you’re looking to make your concept fast and easy while producing perfect pizza, we have you covered.

Great ovens, great training, and complete concept success is what we offer .  Fast-casual pizza is now easier than ever .  The Rotating oven is one of the easiest ovens in the industries to train your staff with.     You can train a person to make perfect pizza in a matter of hours as compared to weeks in a standard brick oven Most importantly you get a consistent bake. No more hot spots no  more cold spots and no more rotating pizzas around the oven desperately trying to get an even bake.

Come and cook with us we would love to show you what we can do for you.

If you’re new to the business check out theThe Pizza School of New York . Hands on one on one on one  training with world champion pizza masters live in a real restaurant environment. Learn from the best and don’t make costly mistakes that can cost you your business.

Make your success easy and Join the Revolution ! The New York Brick Oven Company is Leading the Way for Fast Casual Pizza Success!

Call Today We Will Be Glad To Answer all Your Questions and help you any way we can  https://youtu.be/bmxmhLNAFSU

 

 

 

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neapolitan pizz student

Neapolitan Pizza Start Ups

Andrew Scudera of the Pizza School New York recently spoke at Pizza Expo about the New Trend in Neapolitan Pizza start ups. He spoke about  how it’s made, best ingredients and tips for the newcomers to the pizza industry. Aside from being a world champion pizza maker, restaurant owner/operator he has personally trained hundreds of successful pizza makers from around the world at the Pizza school of New York  and helped launch dozens of new pizza concepts with his partner Scot Cosentino.

Quality

The main points he emphasized were: quality, food costs, and consistency. He broke these down to the basics of sourcing fresh ingredients that can be consistently delivered by reliable vendors. Having well a thought out menus with very clear preparation and cooking instructions that are well known by trained staff.  One of the most important things is that “specifications” are followed by all staff .  They need to be followed and demonstrated consistently  by all the individuals involved in the production.  This will ensure quality products and targetted food cost number will be met

Profits

This part he gave special attention to stating that it could make or break your bottom line if not checked continuously. He also stated that one of his successful action is to use a revolving brick oven. The Revolving brick oven  eliminates the need for specialized pizza makers that require a lot of training. This reduces labor costs and increases the labor pool by no longer having to find high paid pizza makers. Another area of importance he mentioned is to ensure that your line is set up well for production with careful attention to how the production takes place and the product is prepared, baked, plated and boxed at each step of the process to ensure ease of operation, step saving(literally) and minimal reach. These small but important steps of making sure your line runs smooth and efficiently can save countless dollars.  On a busy night being ready means no wasted time and upset to your crew.  Stay tuned for future insights and happy pizza!

 

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Mobil Pizza Trucks

Mobile Pizza Trucks. They are one of the biggest trends in the food world right now. What’s new about that? Well, now people are actually building “brick ovens” on food trucks and preparing gourmet old world style  brick oven pizza to boot. The draw is the ability to get a fresh hot pizza made on the spot in a minimal amount of time. Now add gourmet toppings such as artichoke hearts, capers and Prosciutto (/prəˈʃt/,[1] Italian: [proʃˈʃutto],[2] Italian ham) is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto. This gives your customer a greater choice and a healthier, fresher product that is not precooked or prepared. Besides this, the element of choice is thrown into the mix although, by a personal survey, pepperoni is still the national favorite as far as toppings go.  

 Mobil Pizza trucks

mobile pizza trucks

The Mobil revolving brick oven

The thrill of owning your own business and having a place to work from is very strong today. Especially  with the young crop of entrepreneurs coming up.  Having the option to change locations makes the risk that much less if the spot you chose is not optimum. Luckily most distributors around the country in larger cities are starting to carry more and more ingredients such as fresh mozzarella  and specialty flours. This is reducing the time needed to hunt down gourmet products for the owners nad making it easy to be great. Start up costs are substantially less and the ability to attend events with large attendance can easily put food truck owners into the black shortly after opening. Mobile pizza trucks don’t have to spend a lot of money on promotion and marketing or waiting till  the word gets out about a new place in town. Another contributing factor is the number of mobile pizza truck fabricators doing very high-quality work such as Mag Trucks out of Grain Valley Mo which we have had the pleasure to work with. The crew there takes great pride in their craft and pay attention to detail on all the mobile pizza trucks they build . Having skilled people that want to get the job done makes all the difference when you’re creating your vision and need professionals to back you up. Brad Carlson and his staff know the food truck business and were very helpful installing the first ever revolving brick oven for the Stoked Embers company out of Canada. Another aspect of being mobile is that you can move North and South, East or West depending on the weather and your clients or the mood you may be in that week. You just can’t do that or even imagine doing that in a brick and mortar location. One thing is certain about the Mobile Pizza Truck trend is that it is a great entry level business for many people looking to see if Pizza is the game they would like to be in or if their pizza is as good as they think it is.

Pizza School

If not then you could always attend the premiere classes for making pizza at the Pizza School of New York with world Champion Pizza Men Andrew Scudera and his crew. The time has never been better to put your hat into the ring considering the ease of operation and the amount of help available to get you started. Good luck and happy pizza to you

Mobile Brick Oven Pizza

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Starting a pizza business

So you are thinking about  starting a pizza business?  Becoming a pizza entrepreneur and joining the ranks of pizza makers around the country engaged in keeping Americans well fed and happy? Fantastic idea and as always easier said than done.  but with today’s opportunities and the internet,  it is a whole lot easier  than it used to be. In fact, it’s night day when you compare opening a place today with opening a place 20 years ago. “How can that be ?” you may ask. Well, consider a few of the following thing.

1. Recipes. There is an infinite amount of recipes now  available on the internet to choose from with sources like Google, Facebook, Youtube and celebrity chef TV and the food network. Anyone with basic skills and desire can get online, look for the hottest trends, find a recipe and get busy. And now there is even an incredible  pizza school.  http://pizzaschoolnewyork.com/

2. Restaurant type. You can easily take a look at the different types of locations and layouts such as a slice joint, fast casual or sit-down full service or a hybrid of fast casual and full-service combination  . You can also do some research and see if delivery and take out or even a brew pub-bar will fit in with your plans.  you can find places for rent online and understand the market with much more detail.

3. Equipment. It has never been easier to see the different types of equipment being used in successful places than it is now. Currently, the hottest trend is hand assembled brick oven style pizza with places like Revolve, Spin Neapolitan and Pie Craft leading the way with Revolving Brick Ovens and gourmet pizza. Pizza stations, walk-in boxes, and mixers such as the old reliable Hobart are available new and used for the budget minded along with tons of information on sizes, capacities along with many other  industry comparisons.

4.Finance. Today you can basically call up a company like Lease Corp Of America(LCA) fill out your application online and know virtually the same day if you are qualified for a loan. Those of us who remember having to make an appointment with the loan officer, fill out endless paperwork while being scrutinized within an inch of your life under a microscope will attest that the process is light years from where it has been and tell you how lucky you are.

5.Printing. This may seem like something too little to mention but with today’s digital media and the ability to do it all virtually online is incredible.  There is an amazing amount of time, effort and money saved. In the old days, you would have to consult with a printer to make your deal on printing . Then you would have to consult with a graphic designer to do your layout and maybe even a specialized menu designer  to  help you. This took time, from appointments to initial design to a rough sketch. Then you would have to go back and forth on corrections as you finalized your idea. Once that was done you have to have it proofread and hope you and your proofreader caught all the errors. One error I fondly remember was at the First Goodfella’s Brick Oven Pizza on Staten Island. We were all set and made our first huge purchase of several hundred thousand menus for in-house, mailing and door to door delivery but we all missed the “Ground Bee” instead of ground beef on the pizza menu. We laughed about it for a long time since we had to print so many menus to save a few dollars. Fortunately, you don’t have to go through that incredibly time-consuming operation today. Not only that but you can do it all from the comfort of your home.  With computers, digital design, limited run printing options, cheap online graphic designers and still save time without taking the big risk of large runs.

6.Staff. Hiring and finding employees is easier than ever. You don’t have to put a hand a sign in the window and hope someone sees it or spend ridiculous amounts of money on classified ads in the local papers. Graig’s list will get you more applicants than you can shake a stick at in most areas.

7.Promotion. Getting yourself known with the internet makes it simple. Social media, websites, blogs and press releases will get you known and open the door to customers. If you do a great job with your product, service and presentation people will talk. Your signage, uniforms, and design have a lot to do with this.  Yes, people will talk so make sure you do it right from the start with all your ducks in a row and a great pizza. You can call the Pizza School of New York if you are not certain of your product.

7. Marketing. Yes this is different from promoting yourself or your place. This is actually offering your product for sale by way of Newspaper, social media, TV, Radio, mailings, door hangers and however else you can get your product in front of a potential customer and tell them to buy it.

8.Location. Location scouting can be done via many outlets now with many realtors competing for business. With the internet, emails and google earth you can even see a place from a street view and decide if it is even worth looking at before wasting your precious time.

9.Training. With video, internet, Youtube, DropBox etc. there are so many ways to present data to your staff, update recipes and procedures and keep everyone on the same page that even multiple locations become easier to manage when you get to that point.

10.Computerization. The point of sale order taking, inventory, ticket printing, and display have made management a great deal more organized. The systems can track best sellers integrate promotional items and sales while even tracking deliveries and scheduling orders of food or reminding you of upcoming catering or previously scheduled deliveries.

Of course, all these wonderful reasons for it being easier still require the entrepreneur to step into the ring  when  starting a pizza business., and make his purpose known.

My respect and admiration go to you my friends that make the attempt.

I wish you the best of luck.

Marc Cosentino

 

 

 

 

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