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Revolving Brick Oven for Pizza Franchise

Pizza Franchising or expanding to your next location will be much easier with a Revolving Brick Oven . People run into many barriers when trying to get to next level of success. There are many good reasons to use a revolving or rotating brick oven when you want that authentic stone hearth flavor and bake quality.  First and foremost is the training time in a Pizza Franchise for unskilled employees.  Working a regular old fashioned fixed deck brick oven requires weeks of training and months of working it to get a mastery and the ability to work a Friday night rush. With a revolving brick oven, the training is reduced to minutes with the oven doing all of the work. How can that be?

Well, on a revolving oven the pizzas are placed on the stone as it slowly revolves. Then all you have to do let them bake and remove them right at the front of the oven where you loaded it. This in contrast to needing a long pizza peel(more floor space) and having to reach in the oven. Since the floor is moving all the time it is constantly being reheated(no more oven fade-cold floor). Plus you don't have to constantly spin the pizza or move it around to cook it evenly. You don't have to have a pizza man just on the oven since he can work on the next order as the pies bake(reducing labor costs). A big reason to avoid old school brick ovens is the hot spots and cold spots that can kill your production and pizza quality. Now when you add no longer having to monitor oven temperature and not losing floor heat you get the ability to bake at incredible rates as demonstrated at Pizza Expo where the Pizza Schol of New York and friends demonstrated baking  201 pies in 52 minutes for a world record.

See why revolving ovens will make your life, Pizza Franchise and expansion much easier call 1-800 Oven 053 now!

The Evolution of Neapolitan Pizza

Neapolitan Pizza has been around for a while and has become a big trend lately in America due the internet, food shows and the millennials desire for the latest trend and a movement for a return to foods that are more environmentally friendly.  Pizza in it's most basic form is a very natural product consisting of flour, water, cheese, tomatoes and seasoning. This puts it in the category of natural when made fresh with wholesome ingredients. Unfortunately many chains in bottom dollar, high production, food control, labor and a need for a standard recipe began prepackaging pizza sauce and shipping frozen pre-stretched dough shells. Now if this is the only pizza you have ever eaten it is probably better than a TV dinner(a heat and serve dinner in an aluminum tray with compartments for things like chicken, potatoes and the ever popular cinnamon apples that was popular in the 60's and 70's). There is nothing as delicious as an artisan pizza made with fresh mozzarella, a really good tomato of the San Marzano type on a hand stretched dough and cooked at high temperature in a brick oven.  Now when you add the smell of a wood fire and some tasty toppings you have a meal fit for a king or as the legend goes a queen hence the name Margarita pizza. My first taste of these incredible pizzas was as a boy growing up in Brooklyn and visiting Coney Island with my brother and grabbing a pie at Tortono's. Who knew it would inspire us to start Goodfella's Brick Oven Pizza and become world champion pizza men training people from all over the world to make pizza in a revolving deck brick oven  at the Pizza School New York. I really appreciate the the skill and art of  a good pizza man working a brick oven. The Italians that brought the skill to America opened the door for the current artisan pizza craze in America and the explosion of great pizza places all across this country of ours. The evolution of Neapolitan pizza is our current gourmet, fast casual build your own pie trend. When my brother Scot and I began Making pizza we payed homage to the old school but put a spin on it by creating things like the "Vodka Pie" which won a national contest and became a national trend itself. Adding a semolina recipe and squares with a mushroom sauce or brandy were non-traditional ideas that we incorporated into the menu evolving the Neapolitan Pizza to what we like to call a New York Brick Oven Pie. One of the points Lead Instructor from Pizza School New York, Andrew Scudera stresses to his successful students from all over the world is to be creative, try different things and see what your customers like and incorporate local favorites into the menu. America was founded by Revolution and it will take all kinds of entrepreneurs developing their own style of pizza to compete in the ever evolving pizza market. We pay tribute to the early pioneers as we eagerly await the latest creations of our friends. Happy pizza to you. Marc Cosentino 

Who will be the Chipotle of Pizza?

Brick Oven 

Brick Oven

Pizza has been around since the days when Roman soldiers cooked bread on flat rocks around camp fires and it is finally catching on with the rest of the world. Moreover, in last few decades it has become an everyday item in the United States and with many of the big players now understanding the value, speed and flavor created in a brick oven it is rapidly becoming a phenomena with the lunch crowd  in the exploding Fast Casual Pizza segment. The ability to cook fast and consistently in revolving brick ovens has made it possible for  many of the up and coming concepts to expand at an alarming rate due to ease of training and operation. In the past old fashioned fixed deck brick ovens required a highly skilled pizza man to operate and were more suited to small operations doing the traditional types of pizza. This was limiting and not effective when expansion required a lot of specialized training and then the success of the concept depended on the skill of a few at crucial employees. The revolving brick oven not only cooks faster and more consistently but it is virtually employee proof with its ease of training and operation. Not only that but with a revolving brick oven you have the ability of avoiding the dreaded oven fade(when the deck of a regular brick oven gets cold from continuous use requiring shutting down the oven to build up heat).These revolving ovens have made it easy for operators to make consistent pizza every time while even though they are baking over one thousand pizzas a day! Yes the revolution is on again in America and the Fast Casual Pizza concept is leading the way. 

Brick Oven Pizza

If your starting a pizza shop-read this.

Pawn Stars With New York Brick Oven Co,

Opinions are like bellybuttons, everybody’s got one. The thing that always drove me crazy in school was the teacher explaining things to me that I knew he had no experience with and no real world understanding of. Examples are most prominent when it comes to art or business but it applies to everything. A most recent example was my son telling me about his class where they are starting a businesses and the teacher was giving a class on how it is done and that a farmer may be better to shut his farm down and start a new business if it isn’t working out on paper. I said ” a lot easier said than done” and then I heard my son regurgitating the teacher’s justifications for this. Makes me want to puke to hear this holier than thou armchair quarterbacking from a guy that never ran a successful business or even had the nerve to try to run his own show. It seems that school has become a place where “teaching” is more important than learning how to do something. Titles, diplomas, certifications decide who gets paid most to talk the most. Well the real world is something a lot of people are trying to discover and the popularity of reality TV shows is a bit of an indicator of this. I think people in general are tired of  phony “experts” and want to see the blood and guts of life. Whether it is a successful pawn shop like the one featured on Pawn Stars, an auto mechanic and sales place like Gas Monkey Garage or the big players interacting with up and coming little players on shows like Shark Tank or  The Aprentice, your average Joe knows the truth when he hears it and is tired of posers. The reason I make this statement is that if your looking to open a business the guy teaching you how do so better have some real world success and better not be a textbook hero who never stepped into the arena of life. Even a guy who failed miserably can teach you a lot about what not to do. If you want successful teachers and advice go people like Scot Cosentino and Andrew Scudera at the Goodfella’s Pizza School New York because THEY DID IT and have created very successful students and have helped create very successful concepts. Statistics and actual production are the only true measure-not words and formal titles. Can they do it? Have they taught it? Can you see the results in the physical universe? These are your only questions and when you have someone that can’t answer them-move on and try again. There is  lot of false data on business and the food business in general. There are some shoddy products passing as pizza for sure but that is slowly changing as your average customer is learning about gourmet brick oven pizza and expecting more. Whatever it is you are endeavoring to do, know that is more than the average guy will ever try. Stepping into the arena requires guts and daring and a dream. Don’t dare sell yourself short by following bad or incorrect advice. Do your homework, see what is true for you and be a big success! Happy pizza to you.

Pizza School New York with NY Brick Oven Co.

 

Of Course Fast Casual Pizza

Spin Neapolitan Pizza Fast Casual

 Along with so many new concepts arriving on the scene such as Pie Craft, Lotsa Mozza, Genaro's, Fire Pie, Revolve, Cucinova and a an ever growing list of incredible pizza places there is a trend spreading across the country for Fast Casual Pizza. 

Spin Neapolitan Pizza is a prime example of the hottest trend in the fast casual segment. Pizza can now be prepared in a very consistent and fast manner, with each pie individualized for the customer baked to order. This has brought pizza to the forefront as a lunch option. In the past your only choice was to pick up a quick slice of whatever has been laying around but those days are gone. Enter the Chipotle concept of fast, fresh casual at a reasonable price and you can see that the pizza industry was ripe for the picking. What was holding it back was the long bake times and inability to produce a quality product very quickly. Enter the brick oven and moreover, the revolving brick oven which has taken all the great attributes of the brick oven and removed virtually all the downside by making it easier, faster and more consistent with less skill. Taking a great and well-loved food item such as pizza and making it so much easier to deliver is the answer. What are the main components? A casual environment that is trendy, a pizza assembly line where your customers can see and choose their own toppings, a visible revolving brick oven where the pizza man bakes the customers hand assembled pizza and gets it to him in just a couple of minute vs. the usual 15-20 minutes for a deck oven pie. When you add locally grown produce, organic toppings and dough made on premise each day with a tasty recipe, it’s hard to lose.

So join the revolution and get your slice of the pie. Happy Pizza!

Fast Casual Pizza From NY Brick Oven Co.

Fast Casual Pizza

5 Top Pizza Success Tips

Fast Casual Pizza 

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 find 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.

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.   

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.

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.

4) Be a social maniac. Take pride in being part of your community. Before there was social media, 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.  

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.

Opening a Fast Casual Pizza Concept?

Many people about to embark on the Fast Casual Pizza adventure are wondering should I or shouldn’t I? When asking opinions remember that:

Opinions are like belly buttons-everybody has one so the best advice is to do it your way and follow your own vision. Ultimately you are the person putting in your monies and sweat equity so being the chief cook and bottle washer gives you the final say-good or bad.

A couple things to look at though are as follows:

1) Does your location have enough potential traffic to warrant a fast casual concept? In other words, is it in a place with people that need to eat fast and (usually) inexpensively?

2) Is there a potential for foot traffic and a lunch crowd verses a destination location that people will have to drive up to? If they have to drive to your location, is there ample parking?

3) Is the size of the space conducive to fast casual and laid out to facilitate easy entry? Service? Exit?

4) Do you have the proper oven and recipes for fast production?

5) Is your potential customer base and product in sync?

6) Do you have a trendy design?

7) Is your pizza any good or is just something to fill up on?

8) Is your model workable without wait staff?

If you have already looked at these questions you are way ahead of the game and stand a good chance of competing in the fast casual race. If you haven’t then you may want to consider speaking to someone with experience or going out and making the rounds to see what is and what is not working in different areas and environments. Personally I feel that a quality product delivered in a nice environment by a pleasant, courteous, professional staff will always find an audience if you can promote and survive long enough for word to get out. However most people are looking for the elusive “sure thing” which is mystical and not real because most of the successful places have had huge research, trial and error before they found the “formula” for success. Persistence, hard work and the ability to think and change on your feet will get you far but following what the big boys are doing and have already figured out will eliminate some of the trail and hopefully most of the error. For those about to jump in the arena-I salute you.

Here are some places you may want to visit in your quest and some contacts you may wish to make:

Revolve Pizza, Blaze, Pizza Locale, Spin Neapolitan, Pie Five, Piology, Fired Pie, Fuel Pizza, Goodfella’s Pizza School New York, Cucinova, 800 Degree, Papa Pancho, Pizza Studio and a host of others. The reason I mention Pizza School New York is for those who have no idea about pizza or brick oven pizza and want a first-hand view of a live pizza operation featuring the Mack Daddy of ovens from the NewYork Brick Oven Company for training. Many roads lead to Rome but as any tourist can tell you the easiest and simplest direction is best for strangers. Happy Pizza! May you roll in the dough and enjoy the adventure.

How to Stretch Pizza Dough

Pizza Stretching!

How to stretch a pizza dough is a fantastic introduction to making pizza by the New York Pizza School

Fast Casual Comes to New Jersey with a Twist

Papa Poncho of Edison New Jersey has just opened it's doors to rave reviews from from the pizza eating community. This is evident by the lines of new patrons and the number of pizza's flying out of their "Revolving Brick Oven". That's the new twist and the center of the operation- a revolving brick oven which brings new meaning to the term Fast casual.

Revolving Brick Oven

No doubt it's a sure winner, especially with guidance from Andrew Scudera of the World Champion Goodfella's Pizza School of New York and design hints from Scot Cosentino of the New York brick Oven Company. If your over in Edison New Jersey check it out. 

Fast Casual Pizza and Revolving Brick Ovens

With the Fast Casual pizza industry exploding across the nation and new concepts for Brick Oven Pizza literally springing up almost daily it will be great to see which  concepts dominate the competition. The New York Brick Oven Company's revolving brick oven Inferno series has been drawing a lot of attention and is already in full use in such places as the award winning Goodfella's Brick Oven Pizza of New York and the Radius brew pub of Emporia Kansas. Brew Pubs and pizza are a natural combination and compliment each-other well. Many of the new chains are switching over from conventional fixed deck ovens to revolving ovens to handle fast production while maintaining a standard brick oven pizza. The mainstay of the new fast casual pizza revolution is fast pizza made with fresh ingredients that the customer chooses. Having an oven that can maintain the correct temperature without the need for highly skilled labor is where the New York Brick Oven Company's revolving deck brick ovens shine. These brick ovens are capable of being fueled by wood, gas or a combination thereof. The fact that the owners of New York Brick Oven have over 40 years making pizza between them and are partnered with Kuma Forni of Italy speaks volumes about them and having their revolving brick ovens all over the world speaks more.

2014 Tips for Success -New Years Resolutions

Each year millions of people start the year with resolutions and a great many of us are quite sincere when we make them, so what happens that we don't keep them or start off strong and quit. Usually the target is unreal, meaning the person making it doesn't have the tools, information or ability to keep it. Secondly many of us charge in with fantastic enthusiasm only to hit a wall and fail.

 How do you overcome this? 

My suggestion is make smaller incremental goals toward your overall goals. Some  examples could be hiring new staff, losing 25 lbs. or writing a book. Well the first one could be overwhelming if you just fire all the dead wood and have to handle your whole business by yourself so maybe it would be a little easier to sit down and decide who needs to be replaced as a first DOABLE step. Look at overall performance and decide on one person you want to retrain(yes that is a possibility and always a first choice at Goodfella's Brick Oven Pizza) or replace, then work out a plan to do that and have a win doing so. Losing weight is a killer for most because it is a slow process and requires patients and will power. Well what if you set the goal for 1 lb. in three days  and then figure out exactly what you have to eliminate from your diet or where you could reduce portions to attain the goal? Once you have made the 1 lb. goal you set your sights on 2 lbs. and so forth winning as you go. Writing a book is another big target and having wrote  Routine Patrol I found that years went by until my friend Dan suggested I just write what comes to mind and complete one idea or chapter. This was much easier to do and led to next and so on until I had enough material  to start arranging, editing and putting it together. The small win of seeing the first chapter completed was the inspiration needed to continue. You can take this idea and apply it to any goal or project you can imagine. the key is attainable targets that lead toward your goal. Yes there will be obstacles and set back but just re-evaluate and start fresh. I wish you great health, prosperity and success in this New Year! Best wishes. Start!!!

Pizza School for the New Year!

If you have been considering making a move to the exciting world of pizza making then you should consider training for your new career with the best. The Pizza School of New York has intensive classes designed to make you a confident pizza maker regardless if you have been making pizza for years and want a fresh approach or if your band new to the game and want to see first hand what is all about. Andrew Scudera and Scot Cosentino are International Pizza Champions  with several world titles between them and have been making pizza at the original world famous Goodfella's Brick Oven Pizza of New York for over 20 years.

They will take you though all the steps from making the dough to cooking in their state of the art industry leading wood fired Revolving Deck Brick Oven. Not only that but you will get invaluable experience in an actual restaurant environment as opposed to the sterile and unreal environment of a classroom. You will be making great pizza within a couple days and be confident doing so. 

People from all over the USA and the world have taken advantage of this rare opportunity to train under true world renown pizza men right in their own place, an experience most pizza men would tell you is invaluable when your staring out and usually have to go through the school of hard knocks with less than agreeable teachers with less than agreeable knowledge, experience or products. 

Aside from the pizza aspect you'll have a chance to the brain of men who have opened successful restaurants across the country and around the world, years of hard won knowledge is at your fingertips so call and book now for the new year and may you too be rolling in the dough.

Speedy Pizza from the World Champs!

How about 52 pies in 19 minutes? The guys from the original Wold Champion Goodfella's Brick Oven Pizza on Hylan Boulevard in Staten Island New York demonstrate the InfernoSeries  Revolving Deck Brick Oven model 140 from the New York Brick Oven Co.

As you can see from the video, you would be hard pressed to keep this oven filled for any length of time because it is that fast. More importantly it cooks each pie to perfection without having to spin the pies as they cook. This is an amazing way to save time, labor and ensure a consistent product.

Revolving Deck Brick Ovens and Hot Rod Coffee

"Boys and their toys" is something every hot rodder has heard from his wife about his latest ride or gadget but if you want the best it always has a cost. Mixing art and function to make the Espresso Veloce $14,000 coffee maker is one thing but buying a 12 bolt rear end for your ride that will take the abuse and help deliver more horsepower to the wheels is a horse of another color. Most of us can justify the added expense of a new manifold, carburetor, Snap-on socket wrench or any other high performance piece of equipment which brings us to the incredible high performance Revolving Deck Brick Oven from the New York Brick Oven Co. This is a high Tech precision brick oven which leaves all other ovens in the dust. Featuring a revolving brick cooking surface that has a patented heating element beneath it with the capacity to also burn wood, gas or a combination thereof. It cooks pizza perfectly in Under 3 minutes and the boys at world famous Goodfella's Pizza have cooked as many as 50 pizzas in 14 minutes with their revolver. So if you want to make great pizza fast check out the New York Brick Oven Co. Inferno series ovens.

Latest Pizza Trend: Revolving Deck Brick Ovens

                   

  New York Brick Oven Co.

The New York Brick Oven Co. company introduces its Inferno Series Revolving Deck Brick Ovens. Pizza has become one of the fastest growing segments in the Fast Casual market with gourmet brick oven pizza leading the way. Industry leaders such as 3 time International Champion Goodfella’s Brick oven Pizza of Staten Island New York is at the forefront of this new technology, replacing their existing 8 Ft. traditional brick oven with a revolving deck oven. Goodfella’s co-owner AndrewScudera said “This oven out produces a regular brick ovens hands down. Not only that but it saves labor and makes a consistent product every time which is very important in a busy place. This is the biggest innovation I have seen yet in the pizza industry during the last 20 years”. The Inferno series comes in a wide range of sizes and configurations to suit such places as a small pie making bistro to a high volume location featuring pick-up and delivery in addition to dine-in. The main draw to these new ovens is that they eliminate the need for skilled labor to constantly rotate pizza and understand the mechanics of cooking in a traditional fixed cooking surface brick oven. Once the pie is placed on the rotating brick surface it spins around the oven and is cooked completely and consistently. The innovative patented design feature of an electric heating element below the cooking surface ensures the surface is always hot and augments the wood or gas fire capabilities of the oven while reducing initial start-up time to reach the ideal cooking temperature.

Contact: New York Brick Oven Co. www.brickovensforsale.com

Marc Cosentino

Revolving Deck Brick Oven is the new "Easy Bake Oven"

The New York Brick Oven Co. is offering what is now the industry leader in brick ovens with their Inferno series. Fast casual, Brick Oven, Neapolitan and traditional New York Style Pizza are all being cooked in the new Revolving Deck Brick Ovens which are super user friendly and cost effective since they do not require a skilled pizza man to work the oven, manage the temperature and constantly rotate and re-position the pies as  you would have to do in a fixed cooking surface brick or deck oven. Once the pie is placed on the revolving brick cooking surface(think turntable) it slowly revolves and is cooked to perfection on all sides without any further attention. The Pizza School of New York uses one of these ovens to train it's students from around the globe on the latest trend in the pizza industry so that they can be ahead of the curve with latest technology. Look for these amazing ovens in the new fast casual pizza chains springing up across the country.

Giant slice of pizza is now the sexiest apparel.

It seems the best dressed girls are now lining up for pizza! Yes as the old saying goes " the way to man's heart is through his stomach" is now being taken to new levels. Maybe a pizza scented perfume is not that far off. One of my favorite dates was when my girl showed up at the door with a suasage and mushroom pie but maybe I'm a little predjudice having been in the pizza industryfor many years. Honestly though you can't go wrong on a first date with a fantastic pizza from a local place and if you girls are thinking about winning over a man why not ask him out yourself, even if you end up getting stuck with the bill in this politically correct era it shouldn't be too bad. For those of you lucky enough to be in the New York area you may want to check out the 3 time international pizza champs at Goodfella's In staten island afeter a romantic ride on the Staten Island Ferry and a great view of Lower Manhattan and the Statue of Liberty. They have an incredible Rotating Brick Oven, full service bar and restaurant. Happy pizza.

Pizza School or How to Make Pizza 101

There are over 69,000 pizza places in America not to mention the places serving pizza such as bowling alleys, delis, convenience stores and so on. This number is easily over 100,000 with at least double that number of pizza makers. That being said it is no easy feat to make it to the top the pizza industry which has fierce competition and millions in corporate backers. When a local family place gets to such a position you can bet that it took some serious hard work and know how. Goodfella's Brick Oven Pizza on Hylan Boulevard in Staten Island New York is just such a place and now they are giving you the opportunity to learn how to make the World's Best Pizza. So many people from around the world were inquiring for help in making a "better pizza" that Scot Cosentino decided he would share his hard won knowledge and start the Pizza School of New York. Here you will learn pizza. All the basics, from dough to sauce to cooking in the industry leading revolving brick oven. Gooodfella's pizza school is not some sterile artificial classroom, it is hands on, real world cooking in an actual restaurant under real world conditions. You get what it takes and see how it actually works from open to close and all the needed steps to make that perfect pizza. This is a priceless experience for any one in the industry or wanting to make pizza.  

What is pizza school?

Pizza School is a hands on way to learn how to make pizza and cook pizza taught by the pros Andrew Scudera and Scot Cosentino in an actual working restaurant. These men have personally made hundreds of thousands of pizzas over the years and are super qualified to take you through the steps from dough making to baking in an authentic brick oven. All your questions will be answered and you will be spreading the dough, making sauce and baking award winning pizza in no time flat. Not only that but you will get valuable insight as to how to run a restaurant, save time and save money. Don't try the hit or miss method and end up kicking yourself after you realize-there is a better way. Call them today and be a happy pizza maker.