Monday, May 11, 2015

Fast Casual Pizza Leaders

As a pizza lover, a pizza expert and  brick oven builder, I really get excited about the fast casual pizza movement. To see the industry moving along at such an incredible pace, great pizza , (much better pizza then ever) being available  nationally and the popularity of brick ovens  growing in leaps and bounds it's just wonderful (especially if your a true pizza lover!)   Growing up in Brooklyn  New York, (I would say "it was the  pizza capital of the  world at the time",)  with so many great mom and pa pizza shops ran by immigrant  Italians and their families. It was pizza heaven .  Although there where many great pizza places and every body 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. Place like  original   "Patsy's"  in Harlem or  "Tortonnos" in Coney Island and several other not so famous truly   inspired me  to make  great pizza and use fresh mozzarella, and  cook them hot and fast and to  build great ovens.
Now 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 brick ovens. 
 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 any one 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 he oven take the  guess work out of it  all. Amazing ovens that can produce  200 pies an hour cook with wood or gas the perfect combination for any fast casual chain or restaurant.  
So we invite any one who is looking to dominate the pizza market to come cook with us and we will show you how its done.     That's why we are the fast casual pizza leaders ! 
Call the:

Micro Breweies, Brew Pubs and Fast Caual Pizza Get the Perfect Pizza Oven


The Fire Show revolving brick oven has been unleashed on the Fast Casual Pizza world by the New York Brick Oven Company. The industries demand for speed, consistency, ease of operation and training has finally been met. The Fire Show series ovens feature a rear burner along with the revolving brick oven deck which also has it’s own seperate patented heating system which will ensure you can avoid the dreaded brick oven “fade” or slowing of your cooking time on conventional ovens with slow recovery time.  The rear fir presents a warm display for locations that are only using gas fire but want a brick oven show. They offer several size options complimenting the Inferno series wood burning  revolving brick oven line. With such an easy to use oven that turns out the highest quality brick oven pizza it is easy to see why so many new Fast Casual concepts trust and are turning to the New York Brick Oven Company for their pizza making needs. New York Brick Oven Company www.nybrickovens.com 1-800 OVEN 053

Monday, April 20, 2015

Fast Casual Pizza Brick Ovens

New York Brick Oven Company Revolving Fast Casual Pizza Oven
The New York Brick Oven Company has delivered the Fast Casual Pizza Industry's   ultimate weapon-The Inferno Series Revolving Brick Oven. All the benefits of the ancient brick oven with none of the drawbacks. Leading the Fast Casual Pizza Revolution by enabling smart operators to make the fastest, most consistent gourmet brick oven pizza without the difficulties associated with the run of the mill brick oven was the goal. Some of these issues that the revolving brick oven addressed and handled according to the Goodfella's Brick Oven Pizza chain Founder Marc Cosentino were: 1."The long runway(months) required to train an oven man who may or may not stick around or make the final cut. 2. Always having a man stuck at the oven at all times to turn the pies and rotate them to avoid burning or not getting an even bake. 3. Hot spots and cold spots occurring on the cooking surface from placing cold dough on a surface that is "fixed" and requires time to recover the heat. 4. Maintaining a constant cooking temperature for a consistent product regardless of who is manning the oven. 5. Many operators having to resort to a dough press to par cook and flatten the pie in an effort to get speed without the dough rising naturally creating the bubbles and traditionally chewy crust instead of a cracker crust. 6. Long pizza peels and a very wide opening which ad to the footprint of the pizza station and operating costs. The head of the New York Pizza School Andrew Scudera had this to say about the revolving brick oven verses the fixed deck average brick oven"There is no comparison, it's night and day if only for the ease of training new people on it. You don't need to waste months hoping you'll get a guy who can handle your rush. That is one of the many advantages though, if you have used a traditional brick oven for any length of time the benefits become painfully obvious compared to the old ways. Not having customers complain about pies cooked too lightly or burnt is a thing of the past because your not relying on different pizza men with different cooking methods trying to make the same pie(which is critical in this business to maintain your customer base and expand it).  The pizzas require much less attention and practically cook themselves. The temperature is pre-set so there is no variable from trying to controlling the fire by the amount of wood in the oven or how it stacked etc... This oven is a no-brainer and the fact that it was used to cook an amazing 200 pizzas in 50 minutes at pizza Expo says volumes for the production capabilities of the New York Brick Oven Companies Inferno Series revolving brick ovens and the inherent ease of use. Personally, this oven was a life saver in my own restaurant and has helped many pizza entrepreneurs  enjoy a fantastic edge in starting up their new fast casual pizza concepts around the United States of America, Canad and e South America. So join the revolution-I did.

Super instant training on a brick oven.