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

Super Pizza Recipe from Northern Italy for Fast Casual

The flavor leaps from this simple pizza!

This pizza was prepared in Trento Italy in by our friend Albert in a 140 model revolving brick oven at approximately 750 degrees.  

The best things in life are sometimes easy too.

First- you will need an easy Neapolitan dough for a base which is then generously covered with fresh buffalo mozzarella broken in pieces and a very light spattering of tomato sauce.  Then (and this is key) after it is baked to perfection you slice fresh sopressa and gently fold it over your pizza in a delicate blanket. Next comes the artichoke hearts and finally the Gaeta olives.  The savory meat, delicate crust with hints of yeast and the tangy olives combine with rich cheese and artichokes to delight the pickiest of pallets.
Sauce can be substituted by a drizzle of extra virgin olive oil if you prefer but as with any delectable dish-you can only get out of it what you put into it, so use the best available ingredients, then bake to perfection  in your New York Brick Oven.  I you need to learn the Art of Pizza please contact the Pizza School of New York, they can make it easy for you and get you started on the right foot.

Join the Revolution-Revolving Brick Ovens for Gourmet Fast Casual Pizza

Gourmet Brick Oven Pizza has met it's maker. The Pizza Revolution has begun and leading the way with it's Inferno Series Revolving Brick Ovens is the New York Brick Oven Company. They perfected an oven for making incredible gourmet pizza at a break neck speed with consistency. Fired by wood, gas or a combination of the two with a separate heating element under the cooking surface to ensure it never loses heat. Optimum temperature control, Italian lava fire brick surface and ease of operation are what made the founders of Goodfella's Brick Oven Pizza opt for these ovens. Fast casual pizza concepts around the country are placing orders to get ahead of the competition. What are you waiting for-Join the Revolution!

New York Brick oven Company delivers in the big city.

World's Best Pizza!

Andrew Scudera and Scot Cosentino of Goodfella's Pizza

Come cook with the masters! You will love what we do and you can do it too! Pizza School, World's Best Pizza, Revolving Brick Ovens. It doesn't get any better.

Scot Cosentino winning the World's Best Pizza

Pizza School

Welcome to Pizza Expo 2014

Well this is it, on March 24th-27th 2014, the biggest show in the Pizza Industry takes place at the Vegas Convention center in Nevada. This show is the whose who of the multi-billion dollar pizza world. There will be the World's Best Pizza Contest with 3 time Champions Goodfella's Brick Oven Pizza of Staten Island New York defending their title. Guest speakers will be conducting seminars on various aspects of the business from making dough, franchising and marketing to hiring and management skills.  All the while expert chefs will be busy with all types of food demonstrations, lessons and samples. Imagine close to 10,000 pizza people all in the same venue over the course of a few days with a buzz that only pizza can create going on. Vendors selling pizza ovens, flour, cheese and pepperoni will be displaying their wares along with the latest concepts in fast casual pizza and even Pizza School for the new guys or those that may want to expand their abilities. A fantastic time for all in a place where "What happens in Vegas, stays in Vegas" as the saying goes so come on out and don't forget to visit the Goodfella's at booth number 231 and pay your "respect". Looking forward to meeting you, Marc, Scot and Andy and remember: any pizza is better than No Pizza. 

Press Release New York Brick Oven Co. Revolving Deck Brick Ovens

For Immediate Release:                                                  

New Pizza Trend: Revolving Deck Brick Ovens

New York, New York (December 14, 2013)-The New YorkBrick 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 Andrew Scudera 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 operating temperature.

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

Marc Cosentino

phone: 1-800-oven- 053                  email: nybrickovens@gmail.com

Pizza Equipment-The Brick Oven is the Show

Any business requires an investment and unless your a big wall street firm or the Federal Reserve and have the ability to just "print" money, your probably on a budget and are looking to save money in any and all areas as you build. That being said, we continually get customers calling for a Revolving Brick Oven as a last minute item. Not only that but too often the request for the dimensions goes along with "I only have this much space left for the oven".

That would be like an auto mechanic building a garage and at the last moment trying to decide where his lift is going or a dentist trying to decide where to put his chair after designing the office. You get the picture. If pizza is your game then your oven is your star player and the team is built around his performance and abilities. That means you build around your oven. If it is brick oven pizza your making and if your actually using a brick oven as Goodfella's Brick Oven Pizza in Staten Island does then you want to show it off and use it as a showpiece in your design. The authentic look and the activity of making pizza enhance the dining experience so why would you hide your oven? Your oven placement is key to your production also and that needs to be considered for placement too. The bottom line is design you place around the oven as focal point and the key to your delivering a great product with enough room for your workers and a good flow to and from your kithen and dining room. Happy pizza making.

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.

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 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.

You bought a $100,000 Mercedes, how about taking a $35 dollar driving lesson?

Have you ever had this thought as you watched someone who obviously is incompetent, driving a fancy car?  Well I feel the same way as I watch people who have worked hard, borrowed and took big risks to build a pizza place jump in, without even a basic understanding of how to make pizza or the basics of dough making. Sounds ridiculous? It is. Don't be part of the crazy statistic for restaurant failure because you don't know and understand the basics. The Pizza School of New York can give you the edge you need when starting out in the pizza business. This is real life, hands on training in the world famous Goodfella's Brick Oven Pizza of New York. You will be confident and competent making pizza in a real world environment under the instruction of 3x World Champion pizza makers Scot Cosentino and Andrew Scudera. They have personally trained over 1000 people from all walks of life, all over the nation and from all over world in the art of making pizza. Not only that but you will learn how to cook in their industry leading  Revolving Brick Oven which is becoming the new standard for authentic high production brick oven pizza. With decades of experience, true hard won knowledge gained in the trenches (opening dozens of restaurants and training all the employees )  these men are genuine experts, not paper tigers teaching  in some clinical environment made to "look like" a restaurant. There is a reason Goodfella's pizza was bet on the Superbowl winning NY Giants by the Mayor of NYC. There is a reason they have catered the presidential yacht. There is a reason they are in business for over 20 years-the pizza is great. Not only that but these guys take pride in what they do and it shows. So don't drive that fancy high performance car without a lesson and don't jump into the pizza game unarmed, call the Pizza School of New York today!

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.

Back yard brick oven

The ultimate back yard accessory. Grills. BBQs and smokers are gear but nothing tops having your own brick oven. From pizza to steak, baking bread and smoking your favorite cut of meat, the versatility and results  of using a brick oven are unrivaled. There just seems to be an innate satisfaction of controlling fire and working an oven. Not only that but everyone wants get in on the action  from the kids to grandpa. Getting started is easy but for those of you who want to take your pizza making skills to a whole new level:  Goodfella's Pizza School of New York is the ticket. It's taught by 3x World Pizza Champions and covers all aspects of pizza from making the dough to cooking in an authentic wood fired brick oven. The week long class is on the perfect gradient and the guys make sure you understand every aspect from the terminology  to the baking. Students come from around the world to study with the masters and have an incredibly fun and rewarding experience. Graduates are only given a certificate after they are expert in making pizza and can make pizza with  confidence for actual customers. If only grade school was like this. You can visit the Goodfellas Pizza School at www.pizzaschoolnewyork.com and start your new career or hobby right away. Also if you are interested in purchasing the Cadillac of brick ovens visit www.brickovensforsale.com

brick oven

PIZZA FOR DESSERT, NY STYLE

Cooking in a wood fired brick oven is fun, especially when it's in your own yard. Just about anything 

you can cook in a regular oven can be made in a brick oven and anything is up for interpretation. This pizza came from the kids liking Nutella and marshmallow sandwiches for a snack with bananas. All you do is spread your dough, spoon on some Nutella, add some marshmallows, then add some fresh banana and place in oven. Be sure you don't have a flame or the marshmallow will burn before your crust cooks. Rotate often and cook away from the fire till you have a crisp crust and lightly toasted marshmallow topping. Let it cool a few minutes because that hot marshmallow is dangerous, cut serve and enjoy! Stay tuned for more ideas and visit www.brickovensforsale.com and www.goodfellas.com for more pizza info. Happy pizza making to you, Marc