Coney Island, Nathans, the Cyclone and the Original Brooklyn Brick Oven Pizza

Growing up in Brooklyn South had it's advantages. On a recent trip back to the old neighborhood for a great Italian meal with the family at the famous Gargiulo's on W15th between Surf and Mermaid my brother Scot had to "make the rounds" of the old haunts and reminisce about the places we used to visit back in the 60's, 70's, 80's and 90's.

From little kids riding the carousel and reaching for the gold ring and staring with disbelief at the oddities at the freak shows to preteens riding the Cyclone to taking dates to the World Famous Nathans and the then little known at the time Totonno's Brick Oven Pizza with Jerry and the crew making fantastic Neapolitan pizza and telling complaining customers with his famous Brooklyn attitude " eat the part that's not burnt or get out we're closed". Coney Island is still a great place to visit with it's board walk, beach and the renovated Totonno's with it's original brick oven and asbestos shingles outside from who knows when.

The famous oven.

Andrew Scudera International Pizza Expo Champion and great guy!

I have known Andy for 19 years and watched him go from bus boy to driver to chef to pizza-man to manager to co-owner of the Original Goodfella's Pizza on Staten Island to International Pizza Expo World Champion. What amazes me most about this man is his incredible grace under fire and ability to get the job done no matter the circumstance. In an age where the role models in this country are more and more degraded and self absorbed it is becoming rare to find men of integrity who care about others and being a team player. Perhaps it is his wonderful close-knit family or the fact that he, his brother and their dad are all Eagle Scouts but whatever it is he is a man you count on and one that takes great pride in work. If you want to learn how to make the World's Best Pizza or just try some yourself just come on by Goodfellas on Hylan Blvd. and enjoy the wonderful pizza from the rotating wood burning oven. Happy Pizza to you.

Pizza School NY-Goodfella's Brick Oven Pizza

NY Pizza School is the place to go if your serious about pizza making. This school is run by world famous pizzamen Scot Cosentino and Any Scudera who have been in the brick oven pizza business for over 20 years and have personally opened pizza shops across the country, hand built brick ovens as far away as New Zealand, taught pizza making to students from all over the world, won the World's Best Pizza at  the International Pizza Expo several times and makes sure you completly understand all aspects of pizza making. This is a step by step hands on class which ensures you know how to make the perfect pizza. You will know your dough, stretch your pizza and make your sauce with the best. From celebrities to mom and pop shops this is the place to be. Happy Pizza Making!

Working a wood fired brick oven.

The day begins by making sure you have enough wood on hand to get through your day or at least enough to get the oven up to temperature and through the lunch rush. I find it easiest to place your logs of seasoned wood in a tic- tac- to  pattern. Basically 2 logs running front to back with about 10 inches between them, then place 2 more logs across them running side to side and repeat again. if you looked from above it would resemble a tic- tac -board. Sorry if this too basic but I remember the trouble I had with my first fire trying to season the new oven and get a good draw up the chimney. Any way you then place some paper or cardboard under the logs and light em up. This gives your fire plenty of air while allowing the flame to travel upward and ignite the logs on the upper layers. Once you have a good fire going you can add a few logs and push the fire to the rear or side if you prefer. Depending on the size and mass of your oven it will take anywhere from an 2-3 hours to heat the oven for the first cooking and get the surface up to temperature for many pies. The trick is to determine the best temp. for the type of baking your going to do. Bread requires a much lower temp with a consequent longer cooking time than pizza. A good "Oven man/spinner knows just how hot to get the oven, how much flame he wants for cooking the top of the pizza and how long he needs to leave it on one spot while it cooks before turning it for an even bake. A good spinner makes it look easy and as with any acquired skill it always looks easy to the casual observer. Once multiple pies go in the oven you can tell the men from the boys so to speak as the  pizzas are  turned and moved from hot to cold spots and baked uniformly. This is no easy task when you start getting up to 5 or 6 pies at a time. Not only does it require constant alertness and work but the heat is tremendous. Thank goodness for the New York Brick Oven Co. and the revolving deck oven design. It eliminates having to spin the pizza, working the pies once in the oven, hot and cold spots on the cooking surface, having to stand in front of the oven and constantly reach in and most importantly having to find a skilled pizza man to work the oven. No mistakes and a consistent pizza for all.
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