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.

Top 10 Pizza Picks

Well I might as well start off with the  proven number one, these guys have consistently for  the past 25 years or so won titles such as the best pizza in NY- AOL contest,  Best Pizza in the East US, Best Pizza in America and the coveted World's Best Pizza several times. What does it take to have your pizza bet(by the Mayors of NY) on the NY Yankees, NY Mets and even the Superbowl winning NY Giants? It takes a fantastic pizza,  a lot of credibility and a BIG fan base. What makes Goodfella's Brick Oven Pizza even more impressive is the fact that they are located in the "forgotten borough" of Staten New York on Hylan Boulevard. Customers line up around the block for slice and come from from all over New York City, the tri-state area and around the world to try the trend setting Vodka Pie they invented back in 1992, which later won Best Pizza In America. For years they had one of the biggest hand built brick ovens in NY and now setting trends again with the Revolving Brick Oven they installed. Not only that but these guys have made tremendous contributions to the community from thousands of meals 24 hours a day at ground zero on 911 (which almost put them out of business)

to local charities, schools, events, churches,  Jerry Lewis Muscular Dystrophy, homeless shelters, hurricane relief,  and much, much more. They are Staten Island Proud and love the art of making pizza. That being said, I'll end off with the top pizza pick and leave 2nd place for another blog.

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.
  www.brickovensforsale.com

1000 year old brick ovens stand the test of time.

 Marc and Scot Cosentino of www.goodfellas.com were researching brick oven design when they came across these magnificent examples of medieval ovens at the Beseno Castle in Trentino Italy. The larger one had a gigantic cooking surface of about 12 feet. Interestingly the brick surface was at a  fairly steep incline sloping down from the rear towards the front(this probably made it easier to see and control the cooking). Cooking on such a grand scale required an artisan of both skill and strength to work the extra long tools required while ensuring the food was "fit for a king".  Fortunately ovens today such as the NY Brick Oven Co. wood or gas fired ovens www.ovensforsale.com
 are a lot more user friendly requiring only the ability to see if the pizza is cooked and then removing it without having to spin the pizza and estimate temperature and really work the oven. Having cooked about a million pies between them the Cosentino brothers agree modern technology has its advantages.
brick ovens

12 foot deep oven.

                                                  Marc Cosentino in front of the ovens.

                                                               Smaller wood fired oven.

Castle Beseno,  Trentino Italy