Tag - pizza school

Pizza Expo 2018

Pizza Expo 2017 with Ne w York Brick oven Co.

Yes, Pizza Expo 2017 is a few days away and the excitement in the pizza community is building to a crescendo!

NY Brick Oven Co. P-51 Mustang

Driving to Pizza Expo with New York Brick Oven Co.

Where else in the world will you find close to 10,000 Pizza fans from operators, vendors, contestants, and suppliers to the World’s Best Pizza makers and dough spinners. If you love pizza this is the place to be. The camaraderie and friendships that are developed here last a lifetime. The love of pizza brings people together from all over the world to share in the Pizza Experience. The latest and best equipment is on display. The top industry professionals are available and giving seminars, competing, displaying or just walking around. If you are new to the pizza game or thinking about joining the ranks of pizza entrepreneurs, this is the place for you. Las Vegas can be a fun and entertaining location for a convention and as you know pizza people are very passionate and excited about what they do so come and join us at the expo and visit us at booth N2528. We look forward to meeting you! Happy Pizza!

Goodfella's Pizza on my mind.

The pizza boys from Goodfella’s and the New York Brick Oven Co. made their bed today for Pizza Expo

Commercial Brick Ovens

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!



*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



*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

How to Promote Your Pizza Place

Brick Oven Pizza School

New York Pizza School

New York Brick Oven Co. Stirring the “Gravy”

Yes, there is such a thing as Brick Oven Pizza School. Yes, Brick Oven Pizza School is taught by World Champion pizza men and Yes, it is in the “Pizza Capital” of the world-New York City. For those of you have thought about learning the art of making brick oven pizza this is an incredible opportunity and chance to do  it live in a real restaurant environment. Maybe some you already know how to make pizza and wanted to experience a brick oven first hand? Well, this is the answer for you. Not only that but you can learn incredible recipes and food preparation skills  that will make life easier and much more cost efficient.

Benefits Of Brick oven Pizza School

One of the very tangible benefits is the ability to have confidence in your skill and product   from the beginning of your operation and not have to spend countless hours in trial and error hoping that you will get the pizza right and that your customers will like it. Of course,  pizza is a very personal thing.  This personal preference is for both the  consumer and the pizza maker.  This why having the basics down cold will only enhance your ability to make a truly noteworthy pie.

Revolving Brick Oven at Pizzza School

Revolving Brick Oven at Goodfella’s Pizza

There is another big benefit for those of you that are interested. It is high production and the fast casual pizza craze. This benefit  is the brick oven training.  You train on the latest Revolving Brick Oven. This oven is powered using a wood fire,  gas fire,  or a combination of wood  and gas fire. Thes ovens are the secret weapon not only of the fast casual pizza industry but also savvy operators. These operators demand high production with a perfectly baked brick oven pizza. Every time. This knockout combination of Revolving Brick Oven and Pizza School has allowed many a successful operator to hit a home run in his area and rapidly expand due to ease of operation and training.


Pizza ovens from the New York Brick Oven Company

Brick Oven Pizza Phenomenon

Brick Oven Pizza Phenomenon

Marc and Scot Cosentino firing up the backyard brick oven for the first time.

Brick Oven Pizza Phenomenon Time.

Brick Oven Pizza Phenomenon.  Yes, it is quite phenomenal how many brick oven pizza places are opening around the country these days with concepts ranging from fast casual chains  to buffet concepts, mom and pop joints and even the PI pizza delivery boat in St. Thomas. There are several factors contributing to this sudden expansion in the pizza market and a few that come immediately to mind are: the internet, food networks, pizza schools, revolving brick ovens and youtube. All these factors have made a tremendous difference for the entrepreneur in areas such as knowledge, availability, ease of operation and promotion. Old school pizza business required a lot of legwork because the information, equipment, and recipes were not available to your average person. It is hard for the younger generations to relate to what it took to get started because they never experienced a world without such conveniences as the cell phone never mind the internet. Imagine for a minute having to make all your business calls  from a fixed location, none while driving, walking or commuting and if you had to make a call on the road you had to find a coin operated phone booth. Not to mention no answering machines or call waiting so if you missed someone or they were not near a phone you were out of luck for minutes, hours or days till you were able to get hold of them.  Those of you over 40 will appreciate this and to those too young to remember those days all I can say is that it made starting a business very hard. Add to that having to come up with dough recipes, hunting down ingredients and equipment by traveling to actual stores and visiting people in business for ideas. No, you couldn’t just click and get a hundred different recipes or a dozen different mixers. How about ovens. Hand built brick ovens were the only game available and good luck finding a reputable builder, a decent price or even the ability schedule construction of the oven in any alignment with your own construction. Now add to that the impossibility of finding a pizza man skilled in working a wood fired brick oven, building codes, wood supplies and you start to get the idea of the logistics, training, and skill that was needed just to start.

Pizza School of New York

Now we have the Pizza School New York and Revolving Brick Ovens. It was unheard of that anyone would give you a dough recipe never mind teach you the business of pizza. The Pizza School New York has not only trained exceptional award winning pizza makers but has helped launch scores of successful pizza places and chains around the world. There is a reason why New York is known as the capital of pizza across the globe. Finally, it was also unheard of to have a brick oven that did not require intense training and skill to operate which then permitted a pizza maker to demand a very substantial salary due to his rare skill. Now you have a revolving brick oven that makes perfect pizza and can be mastered in a day or two. Basically, all these points are driving the generations of entrepreneurs to higher creativity and a much higher success rate than the men and women of even a generation earlier. This time just may become known as the “Glory Days of Pizza” here in America.

Oh yeah, don’t forget the ease of operation a POINT of Sale System can provide you. 

Such things as tracking sales, inventory, labor planning, tracking orders and getting them out fast and correct can be facilitated with  any of the available POINT OF SALE SYSTEMS.

Mobile Pizza truck

Mobil Pizza Trucks

Mobile pizza trucks

Mobile Pizza Truck with revolving brick oven

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

Starting a pizza place

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.

Starting a pizza business

Starting a great pizza place

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





Old world with a twist

Brew Pub Brick Oven Pizza Made Easy

Introducing the Brew Pub Model 85 Series Revolving Brick Oven

Revolving Brick Ovens

The 85 Bistro series Revolving Brick Oven

Brew Pub Brick Oven Pizza Made Easy . With an ever increasing demand for craft beer and neighborhood breweries comes an increased demand for an easy way to provide comparable quality food selections in a comfortable atmosphere. Enter the New York Brick Oven Companies Inferno Series Model 85. This oven provides a small footprint with a very high production rate for personal sized Neapolitan and gourmet brick oven pizza.

In researching the amount of space available to existing bars and restaurants. It was found that the average operator had less than 150 square feet to add a food prep and production area to his existing bar or pub.Such a small area dedicated to food prep and production did not lend itself to many if any gourmet food items that could be produced to order in any volume. That was until the New York Brick Oven Company came along. Utilizing a small dough table/refrigerator for prep and toppings and the inferno series oven. Now any operator can now gain an entirely new income stream while keeping his customers in the seats instead of having them to find food at other locations.

Not only that, but the wood and gas combination brick oven is capable of producing a world class gourmet pizza that anybody in the pizza industry would be proud of. The high temp oven is also a favorite of the Fast Casual Pizza Crowd for good reason. This small oven is comfortably rated for 60 to 80 small pies an hour with larger models being able to bake hundreds of pies per hour.

For those of you that are not in the Industry, you may want to compare this 90-second pizza to your average pizza oven that bakes about 4-5 pies in 15 minutes. You can see that this is truly high production. The real selling point of these ovens though is the quality of the brick oven pizza they produce with least amount labor and skill required to operate them. As an operator this the area that can make or break you.

Now take this oven and add the Pizza School of New York  and you get a homerun, out of the park solution . Providing your customers with a great pizza while keeping the initial investment down and the satisfaction rate up. The New York Brick Oven Company has been helping pizza men for years and they have World Champion Pizza men on their team waiting to assist you so call now and make your operation more of a success.


Super Pizza

Five Pizzas Just 75 Seconds

Check out Word Champion Pizza Maker Andrew Scudera Cooking Five pizzas in 75 seconds.

Five Pizzas Just 75 Seconds

New York Pizza School

Andrew Scudera of the International Pizza School of New York, making 5 pizzas in 70 seconds with their industry leading revolving deck brick oven. This set’s a new bar for Neapolitan pizza which has been traditionally cooked in around 90-120 seconds in ordinary brick ovens. “I have never cooked pizza this fast” said Andrew the pizza school’s lead instructor. It’s an amazing oven it takes all the guess work out of cooking and lets anyone make professional-grade pizza !

Goodfella’s Pizza School is one of the World’s most comprehensive, hands-on pizza schools.

Our school teaches  all the practical aspects and the art of pizza.   Whether you’re brand new and going into business for the first time, or have years of experience,  we have a great program just for you.

Our goal is to teach our students to succeed and be confident in creating some of the world’s best pizza creations. Our instruction will instill knowledge and ability in all things pizza, from recipe building to preparation and finally creation.

Our classes are taught at the original Goodfella’s of New York, established in 1992. This is a real live restaurant environment with nothing but continuous hands-on experience and personal training. Our master pizza trainers are owners and founders, (6 time National and International Pizza Champions) who have taught hundreds of students the art of pizza and have helped them to achieve their goals in being a successful pizzeria operator. Through the years we have been featured in many TV programs, magazines,  catered on the Presidential Yacht and Gracie Mansion, and have received many prestigious accolades .

Each student works directly with our master trainers (owners and founders), who assure the student understands all that he or she learns and can produce great pizza from start to finish.

We provide compressive work books for training, recipes, product lists, equipment needs, and give continuous hard-won knowledge to all our students. Our classes and programs are tailored  exactly to what the student needs. We make sure they learn all of what they are taught and graduate with confidence. Our classes are fun, exciting, hard work and extremely fulfilling. After our students graduate, we support them by being available for their many questions during their pre-opening process.  Pizza school of New York