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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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Fast Casual Pizza Race

The latest “Gold Rush” in the multi-billion dollar food industry is Fast Casual Pizza. Fresh ingredients, made to order and delivered quickly in a casual setting is the model being followed, with tremendous interest and investment from the such contenders as Chipotle, Blaze, Live Basil, 800 Degree, Uncle Maddio’s and a slew of other contenders. What they are hard at work on is re-inventing Goodfella’s Brick Oven Pizza- the original East Coast leaders in Fast Gourmet Pizza and New York Brick Oven style pizza, having defined the category decades ago. “A Revolving Brick Oven from the New York Brick Company is how we create our award winning pizzas at a super fast pace while retaining a consistently perfect product” said Andrew Scudera from Goodfella’s.

The emerging concepts are following a basic format and design of how the products are ordered, assembled and cooked. The main differences is the type of pizza, dough, sauce and oven design with the more high end companies going for the now standard brick oven and the the future minded entrepreneurs jumping on the New York Brick Oven Companies Revolving Brick Oven for authentic pizza with high production potential.

After major contenders failing abysmally in the red hot New York City market, many are taking it slow and are wisely playing it safe with much concept development on the west coast before attempting to take on the capital of pizza.” What is to be seen is whose concept will stand out, be easy to reproduce and have staying power in what will be an area with huge potential and fantastic competition” said Marc Cosentino co-founder of the Goodfella’s Brick Oven Pizza chain.

 

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