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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😎🇮🇹🍕🇺🇸

www.brickovensforsale.com
www.goodfelas.com
https://www.youtube.com/watch?v=xFz7heqqgBM
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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.

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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!

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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!

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3 Essential Pizza-Making Tools You Need

Essential Pizza-Making Tools You Need

Who doesn’t love pizza? We know we do! Sometimes, making pizza can be difficult. We’re here for you to help make it a little easier on you. We’re going to cover the  essential pizza-making tools that every pizza maker should have. 

 

The Tools

 Pizza Peels Metal 

When it comes to making, baking, and serving pizza, there is one tool that has to be there. It’s a pizza peel. The pizza peel is a critical tool for any serious pizza maker and should make the list. A wood pizza peel is the most traditional peel material, but you can also use a metal one. The only issue with a metal peel is that dough tends to stick to them more. Metal is easier to clean, but wood is more forgiving, so the decision is up to you, and it depends on what you want from your peel. Many traditional Italian places in Italy use the metal peel to pick up the pizza but the skill involved is a little more then the avg. employee  can handle in the Sates. That is why we tent to stick with the floured wooden peel.  For Great Peel Check Out The Bakers Board  Custom Wooden Pizza Peels

Pizza Prep Station. Lets Face it you need a great station to keep temperature. As a pizza professional for most of my life now. I really like working on a spacious counter made of marble or solid steel. It’s smooth cool and easy to clean as compared to the standard plastic counter tops   

Amazing Pizza Cutters . This is defiantly a tool and should be your pizza mans favorite something heavy duty and something he will love and take pride in cutting each pie I love a true Italian heavy duty cutter  . They really take it serious in Italy.

 

 

 

                     

 

 

 

 

                   

Brick Ovens For Pizza Trailers

The Revolving Brick Oven   An oven that can produce hundreds of pizza an hour and save you money on labor.  It’s the oven for those who want to be the best and not depend on unskilled labor to cook perfect pizza ! Wood Or Gas Prefect Baking When Your Series About Pizza Making

New York Brick Ovens 85 Bistro Series

Wood Gas Revolving Brick Oven. Custom Tiles

 

 

 

 

 

The Dough Mixer

Now that’s a matter of preference If your making American style brick oven pizza you want to stick with old faithful Hobart ! The Hobart mixers are an industry staple some mixers are still going after 100 years. But Honestly we have ours for 30 years, used daily and is 60 years old amazing. So a rebuilt easy to fix work horse is the ticket  that will out last any other.

 

 

 

 

 

 

 

Brick Oven Pizza

Brick Oven Pizza from NY Brick Oven Co.

 

Reach Out To The Pizza Experts!

Hopefully, these essential pizza-making tools make creating pizza art easier for you! At New York Brick Oven, we are here for you! We’re the pizza experts, and we even have a pizza school where you can learn everything there is to know about making delicious pizza!

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Pizza School Of New York

Goodfella’s Pizza School Of New York  Is the World’s Most Comprehensive, Hands-on Pizza Schools. The 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,  They have a great program just for you.

From The Pizza School New York!

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 workbooks 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. Check Us Out At The Pizza School Of New York

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The Beatles Of Brick Ovens

Rocking the Pizza World

Meet The Beatles Of Brick Ovens Yeah, Yeah ! The Revolving Brick Ovens Of the New York Brick Oven Company have taken America by storm and just like the Beatles.  There was a lot of kickback from some old fashioned brick oven men until of course, those old timers witnessed a live performance. “It’s hard to continue to fight the coming revolution . “Especially when it is so obvious and so many other Americans are embracing it,” said Marc Cosentino co-founder of the Goodfella’s Brick Oven Pizza . The fact is that these are brick ovens with a little “twist”. Just like a traditional brick oven, they have a lot of thermal mass (the ability to maintain temperature due to the sheer volume of material). And just like a conventional oven you can fire it with wood but due to several innovations you get the best of both worlds.

Old World Structure Meets Modern Production

Old world structure meets modern production.  Benefits are  ease of operation while making a better and more consistent product.  If that’s not enough how about labour savings due to the fact that it takes a  much   lower level  skill needed for daily operation of your oven . This alone can save you tens of thousands of dollars per year.

Speed and Reliability

You will always have guys who think a model T ford is preferable to a Maserati. But when you need to get far in rush hour traffic which would you prefer? Same idea here. When you need reliability, speed and consistency without having to hire an expensive rocket scientist to work the oven, the revolving brick oven is for you.  The bottom line is you might not need to make 100 pizzas in  30 minutes all the time, or even some of the time, but when you get that rush our oven has you covered. Fast service and quality products that is part of the recipe for success.

So get your oven today and join the Revolution!

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Revolving Brick Oven

Who will be the King of fast Casual Pizza

The Race is on to see who  will be the king of fast casual pizza .

The Fast Casual Pizza is happening and the players just keep on coming: Spin Neapolitan, Revolve, Pie Craft, Pizza Fire, Cucinova, Blaze, Chipotle, and Fuel just to name a few. But every day a new concept joins the ranks determined to make its mark. Fast sustainable growth with good ROR(return on investment) is the goal. Simple enough in theory but how to go about it is the rub. Most of the big players are coming in with big guns a blazing- like former CEOs from other successful chains, while some concepts are counting on celebrity power or very deep pockets. Then there are others that are making the move one place at a time and bankrolling each additional store with funds from the last success.

Other are just raising funds with initial offerings while still others are selling franchises at an alarming rate with the hopes of delivering.

Many roads lead to Rome  and there is more than one way to skin a cat as the sayings go. It will be very interesting to see how this plays out. Speed of expansion is always a problem for the guys looking to dominate the market.  The first guys to market seem to  always have an advantage, but in this day and age of social media, instant celebrity, polarized politics, hipsters and Donald Trump, it’s going to be interesting to see who can navigate the waters with success, and who will be just another player in the big game.

Speed, image, ability to connect with customers, a great product, and ultimately smart  management will prevail.

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This is truly an  exciting time  to be on the frontier of  the  Fast Casual Pizza race. May the best team and all others have success as well!

 

https://www.youtube.com/watch?v=zI0dbX19U7U

 

 

 

 

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New York Brick Oven Pizza!

New York Brick Oven Pizza

The country is undergoing a pizza revolution which was created in New York by the original pizza kings of pizza  such as “Tortonos’s Pizza in Coney Island Brooklyn where when the owner Jerry died in 1994 the New York papers proclaimed “The King of Pizza is dead”. The Pizza style is New York Brick Oven Pizza! Fresh mozzarella cooked in a brick oven with wood or coal. No “oo” Italian imported flour just American high gluten flour at its best!  

A huge acknowledgment for the man whose family helped put another New York mainstay-Lombardi’s Pizza on the map. Lombardi’s was the first licensed pizza place in America dating back to 1905 on Mulberry street New York.  Patsy’s up in Harlem which came on the scene early in the 1930’s and is another famous New York brick oven pizzeria.  like Lombardi’s and Tortono’s also featured handmade, hand-tossed, fresh mozzarella and fresh homemade sauce cooked in a coal-burning brick oven.The ovens they use are like the ones many turn of the century  bakeries have been using to bake fantastic bread.

New York Brick Oven Pizza

Then in the early 90’s a couple of young upstarts from Brooklyn who had been fans of New York’s finest pizza places.  Decided to open the first wood burning brick oven pizza place in the “forgotten borough”of Staten Island.   But along with the standard Margarita pizza,  that the other famous pizza places were doing. They took it up a notch and created a line of unique and truly “gourmet” pizzas such as the original Vodka Pie, dessert pies, and the Mushroom Madness made with the relatively,  unknown at the time, porcini mushroom. They called their place Goodfella’s Brick Oven Pizza . The style of pizza that they mastered was True New York Brick Oven Pizza style “of course”  and soon became pizza celebrities featured in all the local media and then international media as well after being voted the best pizza in the country at Jacob Javits Center New york City.

Now not to be New York biased. It would be rude to leave out the left-hand coast and the incredible success of California Pizza Kitchen who took the brick oven idea and put the California twist on it with such great pizzas like the BBQ Chicken, Tai, and Jamaican Jerk Chicken then built the concept to international status. With the advent of cooking shows and the fantastic popularity of gourmet foods, social media, 24 hour a day television and the increase of public awareness regarding fresh food, the organic craze, celebrity chefs and a demand for new and exciting dining experiences, the stage was set for the current Fast Casual Pizza Trend.

 The Fast Casual Pizza Trend

The Fast Casual Pizza trend is the right thing at the right time and fills a need for a premium gourmet food item that is both fast and easy to transport without diminishing the flavor and eating experience. Chipotle, the fast casual giant, is currently developing its pizza chain model called Pizza Local and has many industry experts eagerly standing by to see how it evolves with its revolving brick oven for speed and consistency for its fresh made dough. Some other up and coming names to watch out for that are also using the revolving brick ovens are Revolve, Spin Neapolitan, Pie Craft and The Pies the Limit.

The Pizza School of New York 

The other big player behind the scene in this game is The Pizza School of New York  which has been setting industry standards by training students in an actual restaurant on the latest revolving brick ovens. They teach New York Style Brick Oven Pizza and all types of classic pizza too. It is a real time “hands” on experience.  They are credited for creating many successful operators and local pizza sensations all over the world . This is an exciting time for the pizza world !  The consumers are the biggest winners with ever increasing choices and locations to get great pizza.

 

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