The Cosentino Brothers- Marc and Scot of New York Brick Oven Co. have spent over 40 years combined in the pizza industry since founding the world famous Goodfella's Brick Oven Pizza back in 19992. They have opened restaurants across the country and consulted around the world but their passion is making pizza and more precisely "Brick Oven Pizza". It was only natural to want to understand the mechanics of dough, temperature, yeast, various water levels of mozzarella, regional tomato harvest packing methods, olive oil pressing and a host of other minute aspects of pizza, so building brick ovens was only a natural progression after forming the top Pizza School in the world. Research and development lead them to the first heated deck revolving brick oven in the industry. There had to be a way to not only control the overall oven temperature but to maintain a constant temperature of the cooking surface. This was the hardest thing to teach a pizza-man and required not only skill but a tried and true understanding of your own brick oven. Hot spots and cold spots are now a thing of the past, not only that but the revolving deck surface eliminates the need to have a long pizza peel and constantly reach into the oven to turn or rotate your pies as they cook. The revolving oven makes cooking pizza EASY and there is no need to touch the pizza once you place it in the oven, just wait for it to cook and take it out-perfect. If you are serious about your pizza, want high volume production with a consistently made product, then
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