Tag - Artisan Pizza

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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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Ingredients For Homemade Pizza You Must Have

Who doesn’t love a great pizza? At New York Brick Oven, we do. One of the most rewarding things that someone can do is craft a homemade pizza masterpiece. From the dough to the toppings, the process of making your own pizza at home is a beautiful thing. Today, we’re going to tell you about ingredients for homemade pizza you must have. At New York Brick Oven, one of our favorite things to do is share our passion with the world. So, let’s jump in and talk about what you need to gather for the best homemade pizza ever. 

4 Ingredients For Homemade Pizza

1.) Yeast

Undoubtedly the most important part of a pizza, aside from the dough itself, is yeast. This key ingredient is what gives pizza dough its fluffy texture through rising. People often ask what the best kind of yeast to use is, and we’ll say it depends. If you want to have pizza the same day, instant yeast is your best bet. For a more developed, stronger dough, active dry yeast is the ticket. The active dry yeast requires blooming and maturation in the dough which can take anywhere from eight to twelve hours. To see the best results for any pizza dough, the best bet is to allow it to rise overnight in the refrigerator. This will result in a fluffy, yet chewy, texture. 

2.) Water

Water is important for pizza dough. Things that affect water quality include pH, purity, and hardness. The most important of these is hardness, though. Water that is hard tends to have a higher pH, and thus, is more alkaline. Hard water inhibits the yeast’s ability to activate. Some people prefer to use spring water and swear by its effect on pizza dough. The most important thing to consider is that pH. If it’s higher than 7, you should probably find a different water source in order to have the best yeast activation. 

3.) Flour

We’ve talked about the best flour for pizza dough in the past, and our opinion is the same. Tipo ’00’ flour is the best for pizza dough. When you’re choosing what kind of flour to use for your pizza dough, the most important thing to consider is gluten content. If you have too much, the dough will be too springy. If you have too little, the dough will fall apart. The best percentage of gluten sits around 12 to 13%. 

4.) Toppings

The most fun part of the homemade pizza-making adventure—toppings. We’re not here to tell you what’s best on top of a pizza. The reason this part is so fun is because when you have the dough down pat, the toppings are up to you. This is when true art begins, and you can let your imagination run wild. You may go classic and choose mozzarella, olive oil, and basil, or you might want to mix it up and add some pineapple. It’s all up to you! 

Want To Learn More? 

So, now you know the ingredients for homemade pizza you need. At New York Brick Oven, we’re pizza-making experts. Give us a call today with any questions about your pizza making. We also have a pizza school if you’re interested in learning how to make next-level pizza for your business.  

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How To Clean A Pizza Stone The Right Way

A pizza stone is one of the most important tools for any pizza maker to have. Whether it’s in your kitchen at home or in your pizza restaurant, a pizza stone is key. These stones work by removing moisture from the crust as the pizza cooks and makes it crispier. Additionally, pizza stones offer a charring effect that adds another layer of flavor to your favorite pizzas. With all this delicious pizza making happening, you might wonder how to clean a pizza stone. Let’s talk about everything you need to get your stone clean.

Getting Started

To get the stone clean and ready for action again, there are a few things you need to have on hand.


The Process

Before you do anything to the pizza stone, you need to ensure that it’s cool. If you put cool water on a hot pizza stone, you risk cracking it. So, the best thing to do is allow it to cool for at least two hours before cleaning.
 
When it’s cooled off, scrape off any baked-on debris. The pizza stone cleaning brush has stiff bristles and a scraper. The scraper on the back of the brush is excellent for removing cheese. When the cheese and baked-on food is gone, it’s time to give the stone a good brushing. The stone cleaning brush is 10 inches wide and will remove crumbs and other debris.
 
So, the stone is free of debris and crumbs now. Now, mix baking soda and enough water to make a paste. Spread the paste on the stone and scrub with a brush. Once you’re done scrubbing the stone, follow up with a damp rag and wipe the stone clean.


Moving Forward

To keep the stone clean in the future, all you need to do is scrape debris and grime off with the brush and scraper. Something many people don’t understand is that pizza stones stain. There’s no way around it. You need to look at a pizza stone like a cast-iron skillet. The stone gains flavor over time and accumulates a certain patina. That’s what makes them so great! 
 

Reach Out To The Pizza Experts

At New York Brick, we love pizza stones. Do you know what we love more? Pizza ovens. Professional, world-class, award-winning pizza ovens. We have a wide array of ovens to choose from to accommodate any pizza business from big to small. Our ovens are next-level ovens. Take a look at our revolving pizza ovens.
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Brick Ovens Wood Fired Gas

Brick Ovens Wood Fired Gas They Both Rock!

What makes a brick oven great and cook so well. Faster cooking time – Because of the high heat stored in the dense walls, the brick oven is designed to cook pizza very quickly. … Better crust – At such high temperatures, the radiant heat from the fire and the heat bouncing off the inside walls of the oven crisps the outside of the pizza very quickly and creates an amazing cooking environment.

Pizza lovers are all about gourmet pizza and something better than the chain pizza that has plagued the market for years. It’s time to get out there and put your best foot forward and create an amazing pizza.

Brick Ovens Wood Fired

Amazing Pizza

Artisan Pizza

The artisan pizza community today has so many facets gurus and experts that there does not seem to be any right or wrong when it comes to artisan-style pizza! The toppings vary widely; fresh mozzarellas all types of cheeses, meats vegetables, and gourmet sauces. Even the dough and tomatoes have become an art from sourdough starters to fine-milled Italian floors and crips high gluten American flours. Who ages the dough 4 days?  who says  3 days?  who says 60% percent hydration who says 70%. All these wild variables, but one thing they have in common is a brick oven with high heat that will achieve the desired effect.

 

So make great pizza use the best ingredients you can find. Cook hot and fast and you will win your customer’s hearts and soles.

Brick Ovens Wood Fired

 

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Neapolitan Pizzas

NY Brick oven Co.

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Discover Commercial Brick Ovens

Commercial brick ovens are evolving and now revolving.

Brick Façade Wood Gas Inferno

To be competitive in the brick oven pizza market you need a great commercial brick oven. What constitutes a great commercial brick oven you may wonder. Well there are only a few criteria when it comes to pizza equipment. Regardless if you have a fast casual pizza franchise, pizza chain, pub, bar, brewery, mom and pop, or mega entertainment center, the needs are same. 

First and foremost is durability.  The NY Brick oven Company has designed their ovens to be durable under tremendous production. Forged steel deck support and burner-not tin or a whole the oven floor. Heavy firebrick made of a specialty Italian Lava Stone with high thermal mass. Simple user friendly components such as American favorite-Honeywell.  

Second comes a world class product.  Champion pizza men from all over the US choose these ovens for their consistent and predictable baking quality. Even The Pizza School of NY trains future pizza champions on these ovens because they are that good! 

Third is consistency. This is achieved by several factors. The revolving or rotating deck allows the pizza to be  heated evenly and baked perfectly because it is constantly rotating at an even pace and the brick oven deck is being reheated as it goes. This virtually eliminated the inherent hot and cold spots of a fixed deck oven. Also in a conventional brick oven the surface of the deck around the fire or gas source is unusable because it gets too hot. This is does not happen with revolving deck brick oven. 

Fourth and equally important is the ease of operation and training involved in using the revolving or rotator brick oven. Because the pizza revolves you do not need to use long pizza peels to load or remove your pizza. You just place them in as it turns. You do not have to reach deep into a hot oven and you don’t have to constantly rotate and move your pizzas to get an even bake. This equates to an incredible amount of saving of both time and $$$ because you don’t need skilled labor to work the oven and your pizza man can place pies in the oven and get back to making more. 

Fifth is speed of delivery of your brick oven pizza. The NY Brick Oven Company set the world record at Pizza Expo with one of there ovens with an incredible 200 pizzas in 50 minutes https://www.youtube.com/watch?v=uoPRqNOYQ0U&t=11s

Food Presentation for Pizza

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Best Brick Oven and Why!

You deserve the best brick oven for your business don’t you?

Amazing Pizza

Wouldn’t you like super high production? Speed? Ease of operation? Consistency? Durability? Simple training? 

Well you can have it all with the NY Brick Oven Company.  Their revolving Brick Ovens are the essential pizza equipment for any pizza esablishment looking to compete in the pizza market. Why are the Rotating Ovens from Ny Brick Oven Company the choice of Champion Pizza Men and top chefs across the world? Because they are that good!

Commercial Pizza Ovens

An artisan pizza fresh and hot from the NY brick oven co. Revolving Brick oven

A steady temperature that you can set and forget-no more hassle trying to keep temperature by how much wood you put in or how big the fire is. Wood is not your main heat source.

An extremly dense Italian Lava stone cooking service to maintain temeperature and recover quickly during heavy traffic times.

Easy operation with no fancy or delicate controls-built tough for the American work-force.

Well insulated to keep heat in the oven where it is needed.

Steady even radiant heat ensures all pizzas are consistent and perfectly baked.

Can be built on locationand all parts brough in through a standard 36 inch door.

Can be ordered in a traitional dome style or better yet it can be facaded by the owner to match his own decor, style and taste.

Thsi is the way to go for the smart operator looking to get ahead and stay ahead of his competition. Call now for more details!

Brick Ovens For Pizza Trailers

New York Brick Ovens 85 Wood Gas Revolving Brick Oven

 

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Pizza Styles and Types

Pizza Styles and Types

NY Brick Oven Co. Inferno Series

Fast, consistent gourmet pizza! NY Brick Oven Co.

Pizza style traditionally was limited to New York Style Pizza which most of us know as the Giant slice from an 18” pie served at a walk up window or counter.  A great example was the scene in Saturday night fever where John Travolta grabs 2 slices from Lenny’s and places them on top of each other, folds them (as most New Yorkers will do) and then proceeds to strut down 86th street in Bensonhurst Brooklyn.  NY style pizza is usually a hand tossed dough of high gluten flour, sauce spread over the dough from a ladle and then covered with shredded mozzarella and a touch of grated Parmesan cheese. It is still the standard around the country by which most pizza is judged, and hundreds of places promote being NY Style pizza to this day. Then starting in the 1950’s it was emulated by the chains across the county who sold a lot of pizza but just didn’t get it right.

Meanwhile the old Italian Bread Ovens were being used at a couple places such as Grimaldi’s and Patsy’s in NY to make the original Margarita Brick oven pizza. Sadly, this was only available to a few insiders that lived near the local Italian bakery. This was later expanded on by places like the Original Goodfella’s Pizza on Hylan Blvd. Staten Island that brought excitement with things like the Vodka Pie, which became a national trend after they published the award-winning recipe.  Soon the national Brick oven Chains like Bertuccis and California Pizza Kitchen came on the scene giving a whole generation the chance to try Artisan pizza. This was great but only the tip of the iceberg once the internet and the Food Channel hit. Now everyone everywhere became educated on fine ingredients and the flavor of wood burning brick oven pizza. Not only that but places like the Goodfella’s Pizza School of New York and others began training world champion Pizza Makers that brought brick oven pizza to small town USA and around the world.

During this time, we can’t forget some of the regional pizza delights that burst on the scene with a bang. We had Chicago deep dish made famous around the country by Pizzeria Uno and the now rapidly gaining ground Detroit style pizza which has crispy bottom layer made in square pans. Now look at the incredible amount of wood fired chains popping up and you can see that the style and variety is about to go into hyper drive all to the delight of the pizza eating public!

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Brick Oven Pizza Training Made Easy

Brick oven pizza training made easy with the NY Brick Oven Company’s revolving brick ovens. Yes you can find a skilled and expensive pizza maker and hope that he can over come his own ego and train your staff to do it right. Another alternative is that you can learn the art of working a standard fixed deck brick oven yourself(which takes months) and then teach your staff yourself(which takes months).

Better yet you can get yourself a revolving or rotating brick oven that is either gas or gas and wood fired and save the time and headaches. It’s easy to train people on the revolving brick oven for several reasons.  Ease of operation, training, cost effectiveness and consistency are the main reasons for choosing an Inferno Revolving Brick oven when choosing your pizza equipment.

Let’s look at ease of operation. Having the cooking surface constantly revolving allows you to drop the pie right in front of you and pick it up right in front of you. No more long pizza peels and reaching into the oven for a good spot. No more hot spots and cold spots due to uneven heating. No more loss of cooking surface all around your fire.

Training is as easy as having  your new pizza oven man look a the pie and take it out when it is done. No more constant shuffling the pies around and spinning them to get an even bake.

Cost saving is simple-not having to be stuck to the oven your pizza man can make pizza while the pies bake.

Consistency comes from having a consistent baking temperature, not having to constantly rotate the pies in the oven and having a steady temperature to bake on because the stone is constantly turning and being heated.

Once you look at all these aspects, the reduced costs, the reduced complaints and a world class pizza you too will decide that is a life saver and the only way to go!

 

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Faster Better Pizza Now

Fast Casual for the Wild West

New York Brick Company gaining speed as it emerges as the leader in Pizza Wild West

Looking For Faster Better Pizza Now? Every pizza man knows that dreaded back up that occurs during the peak hours of business. These hours may vary but usually, it is lunch hour, dinner, weekends and holidays. Those are the times you wish you had more than one or 2 ovens. Well, it doesn’t have to be that way.

You can get as much as 2 -4 times your production of a conventional deck oven from a rotating oven. Not only that but the higher temperature of a brick oven that combines wood and gas fire makes it consistent too. Having the stone move around instead of having to reach into the oven makes it easier to work too. Just Imagine no skilled labor needed and quality pies, one after the other.  Versatility is another great benefit of the rotator brick oven. You can cook Pizza, Bread, Chicken, Steak, and Just About Anything You Can Cook In A Traditional Oven But Better!

You can bake different types of pies at the same time such as the classic fresh mozzarella brick oven style and the NY style with shredded cheese. Unlike a conveyor oven, you don’t have to rely on waiting to see if two different types of pizza are cooked because you can see your pizza bake and take them out one at a time in a revolving oven.  There are countless benefits to using a revolving brick-oven but speed and consistency are the ones that make you more money.

So Remember when it’s time to get Serious

   Call The New York Brick Oven Company 1800 683-6059.

 If Your Looking To Master The Art  The Pizza School Of New York Is The Place Where It All Begins      Pizza School Of New York

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World’s Best Pizza Secret

Slug: Pizza / Staten Island, NY– 10/22/2013 : A survey of pizza establishments on Staten Island. Here: Goodfella's Quatro Cantone pie has 4 toppings: alla vodka, smoking Goodfella, Sally pie (lemon chicken) , and margarita NYTCredit: Tony Cenicola/The New York Times

Slug: Pizza / Staten Island, NY– 10/22/2013 : A survey of pizza establishments on Staten Island. Here: Goodfella’s Quatro Cantone pie has 4 toppings: alla vodka, smoking Goodfella, Sally pie (lemon chicken) , and margarita NYTCredit: Tony Cenicola/The New York Times

Pizza Secret, what is the secret to making the “World’s Best Pizza”. Well, I have been lucky enough to be part of the Goodfella’s Brick oven Pizza crew for over 25 years and I think I finally understand the pizza secret. As Sally Russo used to say “It’s love, love of what you do”. That may seem silly but in the long run, pizza is a very basic food that has an infinite number of combinations, variables, and possibilities. Once you have mastered the ability to make the dough, roll the dough, stretch the dough, and bake the dough in an oven(which requires practice to develop the skill) then you can start assembling the ingredients to begin your own personal pizza journey. Many people are not aware of the fact that it requires the same amount of time to make a good pizza as it does to make a bad pizza. What I mean by this is that you can get good ingredients or bad, you can mix and assemble those ingredients correctly or not, then you can bake your pizza evenly at the correct temperature or not. Seems simple enough but you would be surprised. Once people start skimping on quality ingredients it’s all over. A good cheese or flour may be a little more expensive but that is the cost of making a good pie. Actually checking precise measurements and dough temperatures will determine both taste and consistency. This is the only true Pizza SECRET I have ever learned: You have to be consistent! Always! You do it correctly every day, you follow the correct procedure and recipes every day. You mix, prep and store your dough the same way every day. You use the same ingredients from reputable sources. This is the only secret. You don’t skimp on quality, you don’t shortcut time in letting the dough rise. You bake your pies the same way every time. This is your secret to success. Anybody can make one pizza hat is great but it takes a team of dedicated individual all working in coordination to produce a consistent pizza that you can be proud of. The pizza secret begins with food ordering and storage to the preparation and portioning and then to cooking. It is a progression with each step completely dependent on each prior step to achieve the result. Everybody in the line depends on everybody else. Your vendors are a key part of your success too and should be made aware that their success is based on your success so that they too have a vested interest in making sure you always get a fresh consistent delivery and this includes the delivery time also. There is nothing worse than coming in on a hot day and finding your dairy products have been sitting out in the hot sun for hours or conversely on a freezing day your produce has become a solid block. Then of course, there is the inopportune delivery times such as during the Friday rush when you don’t even have enough time to check it all in much less check quality and quantity against your order. All these things add up to the secret of great pizza so get busy and be consistent in delivering a great product and you will be that much closer to the “secret”.

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