Adding pizza to your bar or restaurant?

Pizza = happy customers :)

Brick Oven Pizza 

If you own a bar, pub, amusement park restaurant or deli and have wondered how difficult it would be to make incredible pizza or how much space you would need we have an answer for you. It's easy and only requires a small space of of about 66 square feet for a pizza station and the high production bistro model from the New York Brick Oven Company. Fast, easy brick oven pizza from a one man show-wow! Not only that but you can attend the Pizza School of New York and learn to make pizza with world champion pizza men. Still intimidated? Well there is also consulting available. No excuses. Make the decision and start making dough today. Call now! 1-800-OVEN-053

Brick Oven Pizza

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. 

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

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

350 Slices Per Second or Exploding Pizza

The latest figure for pizza consumption in America is an amazing 350 slices per second! The average family eats pizza at least once a month and for many it's once a week. That is a lot of pizza. With pizza sales for 2012 at $36,000,000,000 we are talking a lot of dough. With many established chains adding pizza to the line up along with stadiums, bars and convenience stores it's no wonder pizza is one of the top foods in America. Now if your in the industry or considering joining the craze you may want to look at fast casual brick oven pizza since this is where it is all heading now. Gourmet pizza places like Goodfella's Brick Oven Pizza in Staten Island New York has been setting the trend with their Revolving Brick Oven for years along with fresh mozzarella, oven roasted peppers and other choice ingredients. Even the big chains are talking about "better ingredients" make better pizza. People are getting more health conscience and the variety of places catering to the savvy consumer are making for great competition where every one wins.

Revolving Deck Pizza Oven Trentino Italy

While visiting wine country in In Trento Italy we were invited to v a local pizza man named Alberto at his place called Albert's. We pull into this small city and are amazed at the architecture with its wonderful old buildings painted in  delightful colors such as Tuscany Yellow, reds and greens. More amazing is the mountain waterfall directly behind his elegant yet comfortable restaurant. We are greeted with smiles,  warm hugs and the familiar "2 cheek kisses" by an impeccably dressed young man in his Italian flag colored chef hat. The efficient style and high tech order of his place is enhanced by his own sharp appearance and as soon as he knows we are Pizza men from NYC the hospitality begins! We are sat at a well set table and notice something immediately-no condiments. That's right, no salt, pepper, oregano, grated cheese or the like because each pizza is complete with its own special flavor and seasoning. We are informed that all the ingredients are freshly prepared and are made locally from the Parmesan cheese, buffalo mozzarella, olive oil and smoked prosciutto to wine and beer he will be serving. It doesn't get much better for 2 Italian boys from Brooklyn. Alberto gets busy as we watch the well choreographed pizza making begin. The dough is opened  by hand then his homemade sauce is spread  with a ladle covering the pizza lightly. Next comes the fresh mozzarella grated for even cooking and into the revolving deck brick oven ( available from New York Brick Oven Company). The pizza rotates for a minute or 2 and then is brought to the slicing machine where smoked prosciutto  is sliced and placed fresh on the cooked pizza along with thinly sliced squash and other tasty treats. Alberto serves us himself and stands by proudly as we taste his creation. Unbelievable! Magnificent! We are all smiles and off again he goes to prepare more and more pizzas for us to try. This goes on until we can't eat anymore which is saying allot. But we have to have coffee and desert which is espresso and homemade raspberry and vanilla puddings-wow!! As we told Albert " your pizza and hospitality were overwhelming, you and your family always have a place to eat in America at Goodfella's on Hylan blvd. Staten Island NY. We can't wait to see him again😎🇮🇹🍕🇺🇸 

www.brickovensforsale.com

www.goodfelas.com

Brick Ovens For Sale

Having owned and operated many brick oven restaurants over the years and experienced what is like to build and work brick ovens I can say with certainty " don't take advice about cooking pizza from a company that never cooked pizza". That may sound obvious but you would be surprised at the horror stories. Recently done guys from a big chain purchased an $80,000 oven from an oven company that ended up in the trash  because it didn't fit the needs of the chain.  This could have easily been avoided by consulting someone who really knows and cares about pizza.

  My brother Scot and I have about 50 years in this business including; building the biggest brick pizza oven in NY back in 1992,winning the Worlds Best Pizza title (3x), opening restaurants ranging in size from  1000 to 75000square feet across the country, training pizza makers from all over the world, having our pizza bet on the NY Giants when they won the Superbowl by then NY Mayor Rudy Giuliani to having the honor of Judging international pizza contests. We know pizza making! So when the question comes up about the best oven to use I can tell you from my own opinion and experience that brick oven pizza is the best and if you want the most efficient, cost effective, fastest and simplest to operate then you better contact us at 1-800-oven 053 and visit our website www.brickovensforsale.com 

Happy Pizza Making, Marc Cosentino