What can you make in a Brick Oven?

The versatility, speed, and consistency of revolving brick ovens are why they have become the choice of pizza men around the country. World Champion Pizza Men from Goodfella's Pizza give a quick demonstration of the New York Brick Oven Co. Revoling oven.

http://brickovensforsale.com/revolving-brick-oven-cooking/

Amazing Brick Oven Pizza in Montana

NY Brick Oven in Bozeman MT

Cam from Tarantino's in Boseman MT said:
"people are loving the shit out of the pizza in this oven! Check out the video at 2:00am on Saturday, click on the youtube link. Also some pictures attached. We’ve almost doubled our business since we got your oven installed!" NY Brick Oven Co. makes the oven you need. brickovensforsale.com 

https://www.youtube.com/watch?v=8L_soLQhsWI&feature=youtu.be

Brick Oven Pizza from NY Brick oven at Tarantino's Bozeman MT

Get Ready Pizza Boys-Starbuck's is Coming!

Original Goodfella's S.I.N.Y Hyaln Blvd. with NY Yankee Pie

Starbucks has announced it's gunning for you and looking to dominate the pizza market as easily as they have dominated the coffee market.  http://www.travelandleisure.com/food-drink/starbucks-bakeries-princi-pizza? utm_campaign=&utm_content=584de4ff04d301412c7957b7&utm_medium=&utm_source=&xid=TrueAnthem_Twitter It may seem easy to do when you have a billion dollar business with contacts all over the world and the ability to buy supplies low and corner the market on real estate. However it has always been my conviction that a great local mom and pop can always outdo a corporate giant by virtue of not having to follow a cookie cutter outline and corporate dictated policy and recipe. Pizza is a personal experience and open to the incredible interpretation of the many fantastic men and women in the pizza business. There will always be chain pizza places such as Pizza Hut, Poppa John's and Little Cesar's to serve a fast low cost pizza. Then there the more modern chains such as Blaze and Piology serving a fast casual fresh topping pizza from a brick oven, and then you have the top of line, world class gourmet local heroes such as Grimaldi's, Patsy's, Goodfella's ans Tototonno's in New York serving the best, freshest ingredients with traditional Italian gourmet sauces and dough's. There is room for all levels of pizza in the industry and my point is that everyone can have a piece of the pie. The other thing  to observe here is that the American Pizza Industry is huge and of such importance that another giant wants to throw his hat into the ring and see if they can conquer the pizza world.

Opening a pizza place? Top reasons it is a better time than ever.

So you are thinking about becoming a pizza entrepreneur and joining the ranks of pizza makers around the country engaged in keeping Americans well fed and happy? Fantastic idea and as always-easier said than done but with today's opportunities and the internet it is a whole lot easier  than it used to be. In fact it's night day when you compare opening a place today with opening a place 20 years ago. "How can that be ?" you may ask. Well consider a few things like:

Brick Oven, Fast Casual Pizza

1. Recipes. There is an infinite amount of recipes available on the internet to choose from with sources like Google, Facebook, Youtube and celebrity chef TV and the food network. Anyone with basic skills and desire can get online, look for the hottest trends, find a recipe and get busy. Why reinvent the wheel when you can easily what is popular in the food world and duplicate it?

2. Restaurant type. You can easily take a look at the different types of locations and layouts such as a slice joint, fast casual or sit down waiter service. You can also do some research and see if delivery and take out or even a brew pub-bar will fit in with your plans. Size of location and type of pizza will be a factor in determining  if you do sit down, fast casual pizza with an assembly line or just slices.

3. Equipment. It has never been easier to see the different types of equipment being used in successful places than it is now. Currently the hottest trend is hand assembled brick oven style pizza with places like Revolve, Spin Neapolitan and Pie Craft leading the way with Revolving Brick Ovens and gourmet pizza. Pizza stations, walk-in boxes and mixers such as the old reliable Hobart are available new and used for the budget minded along with tons of information on sizes, capacities along with industry comparisons.

4.Finance. Today you can basically call up a company like Lease Corp Of America(LCA) fill out your application online and know virtually the same day if you are qualified for a loan. Those of us who remember having to make an appointment with loan officer, fill out endless paperwork while being scrutinized within an in inch of your life under a microscope will attest that the process is light years from where it has been and tell you how lucky you are.

5.Printing. This may seem like something too little to mention but with today's digital media and the ability to do it all virtually on line there is an amazing amount of time, effort and money saved. In the old days you would have to consult with a printer to make your deal on printing. Then you would have to consult with a graphic designer to do your layout and maybe even a specialized menu designee to  help you. This took time, from appointments to initial design to a rough sketch. Then you would have to go back and forth on corrections as you finalized your idea. Once that was done you have to have it proofread and hope you and your proofreader caught all the errors. One error I fondly remember was at the First Goodfella's Brick Oven Pizza on Staten Island. We were all set and made our first huge purchase of several hundred thousand menus for in house, mailing and door to door delivery but we all missed the "Ground Bee" instead of ground beef on the pizza menu. We laughed about it for a long time since we had to print so many menus to save a few dollars. Fortunately you don't have to got through that incredibly time consuming operation today. Not only that but you can do it all from the comfort of your home and with computers, digital design, limited run printing options, cheap online graphic designers and still save time without taking the big risk of large runs.

6.Staff. Hiring and finding employees is easier than ever. You don't have hand a sign in the window and hope someone sees it or spend ridiculous amounts of money on classified ads in the local papers. Graig's list will get you more applicants than you can shake a stick at in most areas.

7.Promotion. Getting yourself known with the internet makes it simple. Social media, websites, blogs and press releases will get you known and open the door to customers. If you do a great job with your product, service and presentation people will talk. Your signage, uniforms and design have a lot to do with this.  Yes people will talk so make sure you do it right from the start with all your ducks in a row and a great pizza. You can call the Pizza School of New York if you are not certain of your product.

7. Marketing. Yes this is different from promoting yourself or your place. This is actually offering your product for sale by way of Newspaper, social media, TV, Radio, mailings, door hangers and however else you can get your product in front of a potential customer and tell them to buy it.

8.Location. Location scouting can be done via many outlets now with many realtors competing for business. With the internet, emails and google earth you can even see a place from a street view and decide if it is even worth looking at before wasting your precious time.

9.Training. With video, internet, Youtube, Drop Box etc. there are so many ways to present data to your staff, update recipes and procedures and keep everyone on the same page that even multiple locations become easier to manage when you get to that point.

10.Computerization. Point of sale order taking, inventory, ticket printing and display have made management a great deal more organized. The systems can track best sellers integrate promotional items and sales while even tracking deliveries and scheduling orders of food or reminding you of up coming catering or previously scheduled deliveries.

Of course all these wonderful reasons for it being easier still require the entrepreneur to step into the ring and make his purpose known. My respect and admiration goes to you my friends that make the attempt. I wish you the best of luck. Marc Cosentino

Why are revolving or rotator brick ovens better?

There are many reasons to choose a revolving brick oven over a conventional fixed deck brick oven. First and foremost is the consistency of pizza baked in a revolving brick oven compared to a regular brick oven. In a revolving brick oven you can place your pizza on the cooking surface and let it cook, no need to spin it or reach into a hot oven and rotate the pizza. The heat in a revolving brick oven is evenly dispersed as the stone rotates (some call them rotator ovens). Because the cooking surface is not fixed with the heat source or fire in one place you don’t have to continually move your pizza around the cooking deck to avoid burning and cold spots.

Ease of use is another important feature. Anyone with common sense can be trained to use the oven and handle pizza in a few minutes’ verses the months of training to work a conventional brick oven. This allows owners that are not the pizza men to have much more control and flexibility with staff and avoids having to rely on only one or 2 key personnel to be your experts. Not only that, but your pizza making will be more consistent with less responsibility on your pizza men cooking with the same style and ability.  Next comes speed. You may not think this is as important as it is but if you have ever been stuck on a regular brick oven on a Friday night during the dinner rush you would understand. There is nothing worse than turning away paying customers because your oven has to get hot or it’s too hot and has to cool off. These thigs are completely handled by the New York Brick Oven Companies Revolving Brick Ovens because the cooking temperature is constant and set. The rotating or rotator brick oven cooking surface is constantly reheated resulting in no fade or cold deck. You don’t get hot spots because the entire cooking surface is the same temperature. As an operator this takes a lot of the guess work out and adds a lot of dependability.

New York Brick Oven Company

Now a topic near and dear to most owners is labor. Between wages, insurance, overtime, social security and workers comp every dollar you spend on labor gets multiplied. This adds up really quickly and can make or break your operation. A revolving or rotator brick oven can help save labor because your pizza man is not “stuck” to the oven and can make more pies as his pizzas are baking because he does not have to be at the oven constantly turning and moving the pies. This is a tremendous benefit as anybody who has ever worked a brick oven for any period of time can tell you.

The stress of having to be aware of pizza and a few seconds of distraction can set the whole operation back by having to remake the burnt pizza. 

If you are using wood and gas as a heat source you can regulate the temperature without worrying about having to continually monitor the temperature and add wood since the gas will keep it level. Not only that but the wood consumption goes way down as it is not the only heat source. Now if you have multiple units or are planning multiple units the value goes up proportionately across the board by having a consistently baked pizza from a revolving/rotator oven that is easy to use but more importantly-easy to train your pizza makers on.  This is why the New York Brick Oven Company is leading the industry and quickly becoming the top choice for FastCasual Pizza and start- up artisan pizza places across America. 

New York Pizza School, Revolving Brick Ovens and Gourmet Pizza

         

       

The country is undergoing a pizza revolution which was created in New York by the original pizza kings such as Tortono’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”.  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 the 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 and like Lombardi’s and Tortono’s also featured handmade, hand tossed, fresh mozzarella and fresh homemade sauce cooked in a coal burning brick oven like the ones many bakeries have been using for thousands of years to bake bread. 

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 on the forgotten borough of Staten Island then Brooklyn New York 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 and the Mushroom Madness made with the relatively, unknown at the time, porcini mushroom. They called their place Goodfella’s Brick Oven Pizza and soon became pizza celebrities featured in all the local media and then international media after winning the World’s Best Pizza contest at Pizza Expo. 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 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. Today's consumers, mostly millennials, are looking for a better product in a trendy environment that fits their budget. So the pizza race begins.

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 revolvingbrick ovens are Revolve, Spin Neapolitan, Pie Craft and The Pies the Limit. 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 for a real time hands on experience thereby creating many successful operators and local pizza sensations when the students enter the fray with new found skills. This is an exciting time for the pizza world and the consumers are the biggest winners with ever increasing choices and locations to get great pizza.

Pizza Baking Temperatures for Brick Ovens

Every body loves pizza and it the word evokes a completely different picture depending on where your from and the type your used to eating. So what does a different temperature do to the dough and what temperature should you bake at?

Brick Oven Pizza

Well this can be a loaded question depending on who you ask. That being said I always feel that any pizza is better than no pizza so here are some observations based on using the same dough(which is a mixture of semolina and flour) baked in the same revolving brick oven at several different temperatures.

One: we bake at about 650 which takes about 4 minutes and allows the top of the pizza adequate time to dry while the dough has time to set up and bake slow and even. This allows for a very consistent crust with a chewy texture and softer consistency for your outer crust with a nice bottom cook similar to the smooth New York Style type of pizza which is usually baked in the 500-600 degree range. This temperature is ideal for heavy toppings and multiple toppings or heavy sauce pies since it allows for drying of the extra moisture associated with this type of pie.

Two: We bake at our favorite temperature of about 740 degrees which takes about 2 and a half to 3 minutes bake time.  This happens to be our choice for what we call a New York Brick Oven Pizza. At this temperature your getting a consistently golden colored crust across the bottom of your pie and a slightly crisper outer crust that has time to rise and set up. This pizza is best when evenly topped without overloading the pie with toppings to allow for some drying of ingredients such as roasted peppers or a high moisture content fresh mozzarella.This temperature also creates a pie that is well suited for pick up and delivery.  At this temperature you can still make a well done pie that is not burnt or charred or covered with the black blisters of the next category.

Three:This is the hottest Temperature category and the traditional Neapolitan pizza comes in this range. Using the same dough as before we get a different type of pizza here because the temperature is so high that you get a quick delicate rise of the crust. The dough is airy and the traditional charring occurs creating a bottom with uneven very dark spots and an outer crust that is charred and blistered. Toppings need to be very light and sparse as you usually see in this pizza due to short cooking time and intense top heat. Also the lighter crust consistency and lack of bake time to evaporate moisture in this pizza makes it not well suited for pick up or delivery since it will get soggy very fast. Traditionally Neapolitan style pizza is made from a very fine flour and greater hydration content and would result in a much lighter pizza than the ones tested, this type of pizza requires a knife and fork to eat because it get floppy quick.

Regardless of bake time each pie was very well received and enjoyed thoroughly by the participants in this project.  Depending on your location you can visit many types of pizza places using many kinds of ovens and dough and then begin to narrow down the type of pizza you would like to make from the type that you think you and your customers would enjoy. Of course you will have to experiment a bit to create your own recipe and see what temperature, moisture contentand toppings work best with the oven you choose but that is half the fun of it. Happy Pizza to you.

Pizza Expo 2015 Las Vegas

For pizza men, pizza fans and pizza eaters from around the world March is an exciting time because the International Pizza Exposition takes place at this time every year. It is a gathering of pizza men, manufacturers, designers, chefs, entrepreneurs, promoters, experts, novices and a host of others dedicated to making pizza. If you are remotely interested in pizza there is something for you here. As a young entrepreneur you can attend seminars with experts from their fields on things like dough making, employee training, food cost,  growth and expansion, profits, digital marketing, branding, pizza making and "So you to want own a pizzeria" with big Dave Ostrander. On top of this you will get to meet some of the top names in the Industry like when Papa John, Big Dave from Wendy's and the Founder of Pizza Hut congratulated the World's Best Pizza Winners-Goodfella's Brick Oven Pizza of Staten Island New York when they won their first contest. Goodfella's in turn became a force in the Pizza World after winning the title of World's Best Pizza a whopping three times with subsequent expansion of their concept across the country. Exposure and experience is why all entrepreneurs should attend and compete in contests from local up to international because as the saying goes "You have to be in it to win it" and the press you can receive for winning is truly priceless. Beyond the contest is an overview of pizza trends such as brick ovens, fast casual, take and bake and others to be seen this year. One of the Hot trends catching fire and made prominent by the New York Brick Oven Company is their Revolving Brick Oven which is becoming a staple in the industry for ease of use, training and consistent baking. Another trend is the fast casual market with concepts like Spin Neapolitan, Revolve and Pizzeria Uno putting their hat in the ring. On top of this you get to see the latest in pizza boxes and maybe run into a real pizza aficionado like Scott Wiener  who runs the Pizza Tours of New York and has the worlds largest pizza box collection. All in all this a an overwhelmingly fun time for pizza lovers and is highly recommended for all levels of pizza makers and pizza fans.
      Looking forward to seeing you there.
      Marc Cosentino Co-founder of Goodfella's Pizza

Goodfella's Brick Oven Pizza Founders Marc And Scot Cosentino with Giant Pizza Box

Join the Brick Oven Revolution of Fast Casual

Introducing the FIRESHOW – This is the new Gas Fired Revolving Brick Oven for super high production and a consistent product-every time.  Features: A Brick Oven Flame centered in the rear of the oven for a warm display, small footprint, high output, easy to use and easy to train on. This oven will be featured at the upcoming International Pizza Expo in Las Vegas Nevada with World Champion Pizza men from Goodfella’s Pizza New York. Revolving brick ovens are the ovens of choice of the Pizza School of New York for easy training and durability. This oven was designed and added to the lineup specifically for brick oven concepts that are unable to burn wood yet still wanted an authentic brick oven flavor, feel and show. The entire revolving cooking surface can be utilized for baking pizza, the patented under floor heating element along with a high thermal mass create an even distribution of radiant heat that ensures consistently perfect pizza every time without the need for skilled labor having to continually rotate and turn each pie as it cooks. Not only that but this oven doesn’t lose heat the way a conventional fixed floor oven does because the floor rotates and absorbs heat from all sides not just the top.  The choice of world champion pizza men, new and established chains looking that are looking for a faster, easier and more reliable way to expand. The New York Brick Oven company was founded by world champion pizza men that have established, owned and operated successful pizza establishments across America and have a deep understanding and respect for pizza making.  Marc and Scot Cosentino’s 50years plus of experience in all aspects of pizza making from concept design, development, daily operations and hands on experience cooking in all types of ovens makes them ideal for answering any questions you may have.

Join the Revolution!  Call the New York Brick Oven Company Now!  www.nybrickovens.com 1-800-Oven-053 nybrickovens@gmail.com we are looking forward to hearing from you.

The shoe maker's kids have no shoes(The pizza oven builder's kids have no brick oven pizza).

I'm sure you have heard the old story about how the shoemaker's children are the last to get shoes, seems the same has been going on for the oven builder. In today's hustle and bustle it' easy to get caught up in working and running around. When you have great pizza every day at work and you make brick ovens for a living the last thing you think about is building your own oven until your wife says " honey don't you think it's time we had our own oven so we can make pizza with the kids?" So my brother and I got busy building a "Mini" oven. This was a garage project and we decided to use miniature bricks to keep it in proportion and just the right size for personal pies. I'll update you as we proceed and look forward to your feedback as always. 

For the Best Pizza, You Need the Best Oven

Whether  your a single proprietor of a mom and pop store with plans to expand and make a brick oven pizza, building a new location or a multi-unit  franchise owner looking to be faster and more consistent while offering a better product, the revolving brick ovens from the New York Brick Oven Company are something you can't afford to miss. Ease of operation, consistent cooking, steady temperatures, labor saving and higher/faster production are what they offer. Wood, gas, propane, or a combination wood and gas help make the perfect brick oven pizza from New York style to Neapolitan. They even encourage you to try the oven in actual working restaurant. These guys have been in the pizza business for years and have won many international titles so they have a pretty good idea of the needs your facing for various types of pizza and types of locations. They have built ovens across the country in brew pubs, fast casual chains and  neighborhood joints so they can help you too. Call 1-800-OVEN-053 Now.

FASTEST PIZZA IN NEW YORK

The New York Brick Oven Company has just released it's latest video sure to shake up the Fast Casual Pizza Segment. With the hottest trend in the pizza industry centering around wood fired brick ovens their new Inferno series revolving brick ovens are creating a sensation.

 Now that world class pizza places such as the Iconic Goodfella's Brick Oven Pizza of Staten Island NY (three time international pizza champions) is utilizing the revolving brick oven to produce what is literally  the World's Best Pizza, you can be sure this oven delivers the goods with perfect pizza at a rate to handle the crowds.  We caught up with Andrew Scudera from Goodfella's who said "this oven has made my life so easy now".You can visit with the New York Brick Oven Company at the International Pizza Expo in Las Vegas March 25-27th at the convention center for a live demonstration where they will attempt 100 pies in half an hour.

Staten Island DA Visits Goodfella's to Investigate Evidence at Mayor de Blasio's Forkgate Crime Scene

Marc and Scot Cosentino with DA Donovan

evidence bag with infamous fork 

The international scandal over the allegations that Mayor de Blasio used a fork to eat his pizza  is raising all kinds of support. Both pro-fork and anti-fork camps have been weighing in on the matter with vocal groups such as the  "Mother's for Good Manners Coalition and the Freedom to Eat with your Hands Party coming to the table. In a recent turn of events Staten Island District Attorney Daniel M. Donavon, Jr. paid an unannounced visit to Goodfella's Brick Oven Pizza on Hylan Boulevard in Staten to inspect the "fork" in question and look over the still active crime scene known as Forkgate. The DA said" this could be enough to prosecute and I will utilize all available manpower to guarantee the chain of evidence is preserved and we do our part to ensure it helps raise as much money as possible for Staten Island Charities". A very concerned Scot Cosentino( Co-founder of Goodfellas) said "I'm glad we have the right man on the job to ensure justice in our community is carried out". The DA acknowledged Marc Cosentino(author of Routine Patrol the Forgotten Borough) for his quick thinking and  training as a New York City Police Sergeant, for taking the correct action with safeguarding the key link in the case. "We have already reached out to Christies Auction house and the guys at Pawn Stars for some help evaluating this one of a kind artifact" said Andy Scudera. He added "Regardless of the outcome it's all in good fun and for a worthy cause, If only all our new Mayor's political scandals could be of this caliber".

Pizza fresh from New York Brick Oven Co. Revolving Brick Oven

Pizza Equipment Dealers

New York Brick Oven Co. has the ultimate revolving deck brick ovens for super high production and consistent products. These ovens are used in some of the top pizza places around the world such as Goodfella's Brick Oven Pizza in Staten Island New York. visit www.brickovensforsale.com for more info.

Fast Casual Dining is the Hot Trend

After about a decade of industry talk and development the term fast casual is becoming recognized by the mainstream consumer as a distinct type of dining which is characterized between fast food and fine dining. The main points are usually self service or limited service, trendy decor and a higher quality food selection. Coming on fast in this rising market is the pizza segment featuring upscale brick oven type pizza using fresh produce and homemade ingredients such as the Goodfella's Brick Oven Pizza  in New York. With their innovative Revolving Brick Oven they have been setting the industry standard for years in both super high quality and speed of production. One of the innovations the three time world champion pizza makers at Goodfella's employ is the revolving brick oven which is both gas and wood fired with a rotating cooking surface that is always uniformly heated and eliminates 90% of the work associated with maintaining and operating a conventional brick oven.  They removed the original 8 foot deep brick oven they used for 20 years and found they no longer needed the second 5 foot deep oven in the original store on Hylan Boulevard when they replaced the main oven with a revolving oven. The new oven  outperforms 2 huge brick ovens, saves labor and produces perfect pizza every time.

  Word of the incredible pizza and trend setting oven spread quickly around the world partially due to another industry innovation called the  pizza school. So many people from around the world wanted to learn from the award winning pizza makers Scot Cosentino and Andrew Scudera that they started giving classes on how to make pizza with actual hands on in a working restaurant environment. This in effect brought many of the up and coming pizza chains to see the amazing oven, learn pizza making and hear first hand from one of the top pizza men just how revolutionary this new oven design is and how it will effect the future of the pizza industry. If you are in the fast casual food game, want to make pizza or just like great food find a way to visit the legendary food eatery: Goodfella's Brick Oven Pizza located in Staten Island New York.

What is a revolving brick pizza oven?

A revolving brick pizza oven is a brick oven that has a turntable brick cooking surface that rotates the pizza for you and ensures a perfectly cooked pie without having to have a brick oven expert to handle the usual high maintenance and special needs involved with a static or fixed surface oven. Some of these things that would make or break your product and production rate are: oven temperature-which can be set with a gas fired oven or a combination wood and gas fired oven, hot spots from bricks over heated, cold spots from the bricks not being able to recover the heat quickly due to cooking repeatedly on the same spot, having to constantly shift the pizza in the oven to avoid burning one side and cooking the pie evenly. All these ills are easily dispensed with when you can manually control the flame size and temperature. Moreover the rotating cooking surface is always at the right temperature and ensures all sides of the pie are cooked evenly without the need to turn them until they are removed for serving. WOW! The 3 time World Champion Goodfella's Brick Oven Pizza of Staten Island New York has removed one of their original ovens and replaced it with a revolving oven that "has increased efficiency, speed and consistency" said the founder Scot Cosentino. The oven is now part of the standard training for the new wave of pizza men and women attending the Pizza School of New York and the future of fast casual pizza.

Industry Leader with new Revolving Brick Oven

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

call the Cosentino brothers today at 1-800-OVEN-053. Happy pizza making.

Fugettaboutit! Suport the troops that support you.

Perhaps being a USAF veteran and having a father that was a US Marine have influenced me a bit but I am always humbled and honored when I meet a United States soldier.

 Taking the oath of enlistment: "I, (NAME), do solemnly swear (or affirm) that I will support and defend the Constitution of the United States against all enemies, foreign and domestic; that I will bear true faith and allegiance to the same; and that I will obey the orders of the President of the United States and the orders of the officers appointed over me, according to regulations and the Uniform Code of Military Justice. So help me God." is a big deal. 

 Enlisting, moving far away from your home and family with the distinct possibility of becoming a prisoner, mamed or killed in action in as even bigger deal. On occasion we at Goodfella's get to take care of these fine people that are sacrificing for our freedom and we consider it an honor to cook  pizza in our brick oven for them and do what little we can to make their lives a little more comfortable or enjoyable while letting them that we care and respect them. 

When we received this photo from the Commander telling us he " got our backs" it was very touching and is one of those great moments. God bless America and all it stands for. 

Hottest Trend In Brick Ovens

Hands down the trend now in pizza is absolutely brick oven, but the latest trend and future of the industry is without a doubt the Revolving Brick Oven. Whether it be a chain, a mom and pop pizza place or gourmet pizza the smart operators are all looking at the revolving ovens for a better product, ease of use and labor savings. One of the trend setters in this area has been Goodfella's Brick Oven Pizza www.goodfellas.com Brick Oven Pizza the guys responsible for the Vodka Pizza which in itself is worldwide trend now. They have taken out one of their original brick ovens and replaced it with a revolving oven which cooks at a constant temperature, requires little skill and makes perfect pizza. Now they make award winning pizza at record speed! Predicting the future and staying ahaead of the curve while making a delicious pizza is the name of the game so take a long hard look at the revolving oven if your seriously thinking about opening a restauant or upgrading to a brick oven. Longevity in this business requires hard work, a great pizza and thinking on your feet.

Brick Oven

Rotating Brick Ovens For True Italian American Pizza

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brick ovensHaving cooked pizza for decades in a traditional brick oven it took a little getting used to the idea of a revolving deck brick oven but all I can say is "where have you been all my life". Imagine getting a perfect pizza every time with about 1/10 the work. Not only that but every pie is perfect and you don't have to "work" the oven. Hard to believe? Well come on down to the original Goodfella's Brick Oven Pizza on Hylan Blvd. in Staten Island and see for yourself. You just put the pizza in the wood and gas fired oven, the rotating deck spins at the perfect pace and then you use a short pizza peel to take it out right where you put it in a couple minutes ago. No turning the pizza every minute, no looking out for hot spots on the oven cooking surface, no more cold spots-wow! Visit www.goodfellas.com and www.brickovensforsale.com for more info and happy pizza making.