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How to Choose the Right Professional Pizza Oven
25 Apr

How to Choose the Right Professional Pizza Oven

How to Choose the Right Professional Pizza Oven

How to Choose the Right Professional Pizza Oven

When your restaurant offers pizza on the menu, you need to create delicious pizzas with a fast turnaround time. The best way to accomplish your goal is to choose the right commercial pizza ovens. With many options available, it can be challenging to find the perfect one to give your restaurant the productivity it needs.

The Type of Pizza

Before you look at any commercial pizza ovens for sale, you need to consider the type of pizza you have on your menu. Some pizzas do better with brick ovens, while others get the taste and texture you want from conventional or convection ovens. Do your research to learn more about the various types of ovens to determine which one will produce the product you need.

Fast Cooking Times

Fast cooking times are essential for pizzas for several reasons. You want your pizzas to taste delicious, for starters. Unfortunately, when your pizza has to cook for a longer time, it begins to lose some of the flavors in the toppings. However, it’s not just taste you need to worry about. Customers expect a fast turnaround time when they dine out. Buying the right commercial pizza ovens for sale ensures you can keep your customers satisfied.

Consider the Fuel Options

Wood-fired pizza ovens can give your pizzas a unique, smoky flavor you can’t get from other cooking methods. These pizza ovens are an excellent choice if you want your pizza to stand out from the pizza served at other area restaurants. Wood Fired and Gas ovens are a great combination and you get the best of both worlds.

If you’re looking for commercial pizza ovens for sale, contact us to learn about all the options we offer.

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Kuma AA 017-Black Front fire
02 Oct

Commercial Brick Ovens For Sale

When it comes to Commercial Brick Ovens For Sale there is no better solution than the incredible line of wood or gas revolving brick ovens from the New York Brick Oven Company.

We are the industry leaders in revolving brick ovens. We offer three styles or models of ovens. Our Inferno Series, wood gas revolving oven comes in four sizes. The “disk” (Floor or Hearth) sizes are 140 cm, 125 cm, 105 cm, and 85 cm. As you can see we have the size and solution for all your pizza production needs.

Our Fire Show Series oven is the only rear flame oven on the market, and only uses gas. This oven is also available in all sizes as mentioned above, with installation through any 36″ door by our professional install team.

The Inferno Series and Fire Show Series come with a red metallic finish. They are facade ready so you can decorate your oven to fit any decor you might have.

 

The Cupola Series ovens are wood and gas combination ovens like the Inferno Series Ovens but with a round Dome (Cupola) and are available with Custom Tile Finishes

 

The Inferno Series Wood Gas Ovens Commercial Brick Ovens

  • Commercial Brick Ovens
    The Inferno Series Wood-Fired and Gas Revolving Brick Oven

The Inferno Series Oven With Custom Facade

The Inferno Series Oven With Brick Facade

The Fire Show Series Commercial Brick Ovens

Commercial Brick Oven
The Fire Show Series Ovens

The Fire Show Series Oven With Custom Facade

 

Commercial Brick Ovens
Fire Show Series

 

Commercial Brick Ovens
We also offer venting solutions for all your needs Free Drawings and Estimates

For The Best Commercial Brick Ovens In The Industry Call Us Today 1 800 Oven-053 And If You’re Seriously Looking To Start A Pizza Business Call The Pizza School Of New York For A Free Consultation The Pizza School Of New York The Only One On One Pizza School Training In The World!  

By Commercial Brick Ovens, Commercial Pizza Ovens, Revolving Brick Ovens, Rotating Brick Ovens, Uncategorized , , 0 Comments
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Commercial Brick Ovens
09 Jan

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

*Water—2 .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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Pizza ovens from the New York Brick Oven Company
16 Jun

Brick Oven Pizza Revolution

There is a Brick Oven pizza revolution occurring today in America, despite the- use of the  brick oven for thousands of years throughout Italy.  It wasn’t until the early part of the twentieth century that a couple  New York Italian immigrants decided to make pizza in America. Who knew pizza would turn into a billion dollar a year business? Who knew it would take a full 100 to Fast Casual Industry New York Brick Oven Co.catch on?  The obvious answers are many.  Lack of knowledge about the product(no internet or cooking shows) is one. A scarcity of skilled pizza men is another. Masons to build the ovens was still another reason. Don’t forget that there was no way to get the fresh Italian ingredients too. Well all the reasons it didn’t make it here have been handled now that the there are TV, Internet, International Pizza Expos, vendors and schools available. The last part of the pizza puzzle is the brick oven itself. Aside from the intimidating idea of having one built correctly, who could use it? Most of your trained pizza men were working if they were any good. Most of your pizza places would never give up their secrets either. What really set the top pizza places apart was the use of fresh natural ingredients and the high-temperature brick oven show. Many tried and many failed due to a  lack of understanding of the oven.

 

 

NY Brick Ovens

Labor costs and training problems

Add having to pay high salaries to skilled pizza men and you get the picture. Not everyone could handle a roaring brick oven.  All this leads to the revolving brick oven. What the revolving deck did was add simplicity to the equation. This made it very easy to bake a perfect  pizza-every time. Another innovation of the revolving brick oven was the ability to wood, gas or a combination of the two. Having a temperature that could be set helped to eliminate the oven getting alternately too hot or too cold.  The hiring and training of a skilled pizza man to manage the oven is no longer needed with a revolving or rotating brick oven.

Brick Oven

The oven now turns the pizza for you and makes it a breeze to train staff pharmacieinde.fr.  Srandard brick ovens are a thing of the past. This is the reason “smart” independent operators and fast casual chain operators are joining the revolution.

The Amazing Revolving Brick Oven

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Revolving Brick Oven
29 Nov

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.

T

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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Old world with a twist
17 Nov

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.

1-800-OVEN-053
nybrickoven.com

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Commercial Brick Ovens
10 Oct

Adding Pizza To Your Concept

Adding Pizza To Your Concept

If you own a bar, pub,  restaurant or deli and have wondered how difficult it would be to add pizza to your concept. Or how much space you would need.  We have an answer for you. It’s easy and only requires a small space of about  70 square feet for a pizza station and the high production 85 bistro model from the New York Brick Oven Company. Fast, easy brick oven pizza from a one man show-wow! The 85 bistro model is the smallest high production commercial brick ovens on the market today.

Not only is the space requirements minimal,  but you can  also attend the Pizza School of New York and learn to make pizza with world champion pizza team .

Bottom Line Profits

The bottom line is your bottom line!  By adding pizza to your concept you can lower your food cost. Food cost for pizza is extremely low about 20% for a small bar pie made with fresh mozzarella. You can also make other items like garlic bread, wings appetizers of all sorts and calzones. All simple items all made fresh that can really refresh your concept !Keep Guest Happy and Get New Ones.

Something else to consider when adding brick oven pizza to your  concept. It’s a whole other income stream. You can also attract a  new base of customers! ,(who doesn’t love brick oven pizza today) and keep the bar patrons drinking longer. Or add pick up and delivery of pizza. the labor is low, the cooking process simple,  its a “no brainer” for added revenue and lower food cost.

Pizza School

Still intimidated? Well, don’t be!  You can become an expert pizza maker in four days at the Pizza School of New York. They also offer complete  consulting and design services .  No excuses. Make the decision and start making dough today. Call us , come cook with us, try the oven,   we are here to help you with whatever you need.

Call now to add pizza to your concept (718)  668- 2310

You will love what we do and we will be glad to answer any questions you have.

Good Luck with all you do!

By Brick Ovens, Fast Casual Pizza, Pizza School, Revolving Brick Ovens , , , , 0 Comments
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Brick Oven
06 Oct

Brick Oven Facts

Brick Oven Facts you should ask and know about.

Whether you have been in the business for years or if you’re new to the Brick Oven game there are a couple of questions that can be helpful when choosing a brick oven for your business. Your first question might be what is the capacity of the oven, not how many pies you can fit in it but how many pies can it produce in an hour? Some ovens can hold many pies but suffer the dreaded “oven fade” (the oven cools down during high production)   they have a very slow recovery time due to a too wide opening or not enough thermal mass(density of floor and walls).

So holding 10 pies at once may not be such a big deal if the oven floor loses heat and can’t recover after the first hour of high demand. What happens is the cold dough cools the floor over and over again cialis strips 20mg. This slows the oven down and makes pies that are not cooked well. It basically changes your pizza.  This is where a revolving brick oven shines.  The radiant heat is spread across a constantly moving surface significantly aiding in recovery time. The oven also has a floor heating booster. This booster is turned on before high production hours and keeps the floor hot.

 

Can The oven  be assembled on location or brought in through a conventional door?  If not you may have to take down walls and  hire riggers to get the oven in.  The revolving oven from the New York brick oven company is built on location and can fit through a thirty-six-inch door.

What type of burner does the oven have? is it efficient ?  Is it  Heavy gauge stainless steel or just some pressed metal like a typical stove?

Our ovens use the best burner system in the industry the “Spit Fire” burner is extremely efficient and cost about half of what other burners cost to run.

Can it burn wood, gas or a combination of both?  Our ovens come with multiple combinations of gas and wood just gas or just wood.

Can I cook different types of pizza and bread in it? Our ovens are excellent at cooking all styles of pizza. Wether Neopolitan style, new york style  or fast casual we do it all.

Is it easy to use ? Our ovens are easy to train new staff on and takes a couple of hours to master as compared to nonrevolving brick ovens that take weeks or months  to learn how to master.

will I need a special high dollar pizza man just to work the oven?  As you can see there a few basic questions you should be asking.

So come learn about brick oven facts. We will  make your pizza life easy.

Call us today set up an appointment to come cook  with world champion pizza makers.

Brick Oven facts

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Five ways to succeed in the pizza business
01 Oct

Five ways to Succeed in the Pizza Industry.

Five ways to Succeed in the Pizza Industry. There are several areas that are key to success and while all these areas are important any one is not the end all and be all to a successful formula. I’m sure you can think that local chain that has the worst pizza in town and yet you see their delivery vehicles everywhere you go. My own personal mystery was a pizza place in Brooklyn that was run by a guy with no personality that I am sure inspired the soup Nazi years later with his disrespect and rudeness to his customers. Aside from the pizza makers smoking while they made pizza, he would tell you to eat the unburnt part of the pie if you dared to complain. How about the places that are so far off the beaten path you need a guide to finding them or better yet they have no name on the joint? You can’t make this stuff up but it gives one hope that there is room for all of us to succeed. I want to qualify this as my own personal opinion from working with, knowing and visiting with hundreds of pizza men and women all over the country. By no means is this THE BIBLE OF PIZZA or to be taken as law but it will give you a pretty good idea of what to concern yourself with if your new to the game, stale or in deep trouble.

Location

1) Location, Location, Location, the best way is to be the only game in town or be in a tourist location where there are no other options available.  Or the ones available are of no consequence due to being very expensive or a different and specialized category like a fish house.  Some the most successful places specialized in malls, theme parks, schools, military bases or small town USA.

 Be The Best

2) Make the best pizza known to man or there about. If you are making a really top notch product people will find you and not only that, people will talk. Word of mouth is the best advertising it has been said. The reason for this is that people will trust the opinion of friends and family over silly unfounded claims of the best pizza in town and such advertised in the local paper.

                                          Be Unique

3) Be unique. Examples of this are everywhere but they may not seem apparent. Like making a Chicago pie where there never was one, having a wood burning brick oven, using insects as a topping or having a pizza drive through like OL Jose’s in Pineville West Virginia where they are using a revolving brick oven.

                                          Be Social

4) Be a social maniac. Take pride in being part of your community. Before there were social media outlets , there were social men and women. These wonderful people actually cared about the people they met and considered customers as friends to share joys and sorrows with. One very moving example of this is when people would come to Goodfella’s Pizza in Staten Island on their way home from work in the days after 911 just to get out of the house and be with people who cared in a friendly and safe environment. There are many examples I can think of; like the guy who coaches the local little league, the girl who hosts local heroes with pizza parties, the place that supports boy scouts, the place that sponsors Special Olympics or the guys that collect donations for slices to feed the homeless. There are so many ways to build good will in a community and give back while earning respect and loyalty that I could write a book about it but you get the idea.

                                          Service

5) Service. Run a tight ship that gives service and shows genuine care for the customer’s experience. I don’t know about you but when I am ignored, the host is not pleasant, the server acts like he is doing me a favor, the table is dirty when I am seated or my unfamiliarity with ordering and the menu is treated with impatience, you have lost me, and more importantly, any future income my patronage may have brought. This may seem like a given but if you are not on top of this and setting a good example for your crew it will never happen. A little thing like a smile or help and directions can go a long way in building a relationship with your customers. One terrible example I won’t forget was having my little daughter with me in a new town when she had to use a bathroom so we walked into a place and we were treated so rudely I swore I would never visit that place. I understand the old “Bathrooms are for paying customers” routine but sometimes being human and having discretion can earn you a great deal of loyalty. In other words, if it isn’t costing you anything to be kind-always be kind. Believe it or not but this also includes salesmen wasting your time. Those salesmen are not only people but potential customers with family and friends that also eat.

While no list will guarantee your success, if you follow these points your odds will greatly be increased and if you earnestly follow point 5 you will contribute to a better world by treating your fellow citizens with courtesy. Happy pizza my friend and best wishes.

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Amazing Brick Ovens
11 May

Great Fast Casual Brick Oven Pizza

As a pizza lover, a pizza expert and brick oven builder, I can really get excited about the Great Fast Casual Brick Oven Pizza movement.

To see the industry moving along at such an incredible pace, great pizza , (much better pizza than ever) being available nationally and the popularity of brick ovens growing in leaps and bounds.  It’s just wonderful (especially if you’re a true pizza lover!

Growing up in Brooklyn New York, to me, the pizza capital of the universe  with so many great “mom and pop” pizza shops ran by immigrant Italians and their families. It was pizza heaven .

Although there were many great pizza places and everybody had their favorite slice place.  A few pizza joints stood out in my mind as exceptional, due to the fact that they use fresh home- made mozzarella and cooked the pies “well done” all the time.

Places like original “Patsy’s” in Harlem or “Tortonnos” in Coney Island and several other not so famous ones,  truly inspired me to make great pizza.  and use fresh mozzarella, and cook them hot and fast and to build great ovens.

The Art Of Great Pizza

Now that the  art of great pizza has been introduced into the  fast-casual world and it makes me happy to see “Great Pizza” being available in so many places like Oklahoma City “Revolve Pizza, Kansas City, “Spin Neapolitan Pizza “Pie Craft” out of Rochester New York, “Tossed Pizza” Utah Strong’s Pizza Cincinnati, all cooking amazing pizza and all cooking hot and fast in one of our Revolving brick ovens.

Make Pizza Making Eazy

Our goal was to make great pizza making easy, and that’s why we introduced the revolving brick oven to the fast casual pizza world. Now anyone without the skills of an artisan baker can make great pizza in minutes with hardly any training at all. Of course, you till need passion and great ingredients, to make great pizza! But you can let the oven take the guesswork out of it all. Our Revolving Brick Ovens are amazing they can produce 200 pies an hour! They can  cook with wood or gas,  the perfect combination for any fast casual chain or restaurant.

Come Cook With Us

So we invite anyone who is looking to dominate the pizza market to come cook with us and we will show you how it’s done. That’s why we are the fast casual Brick Oven pizza leaders !      http://www.pizzaschoolnewyork.com/

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