What can you make in a Brick Oven?

The versatility, speed, and consistency of revolving brick ovens are why they have become the choice of pizza men around the country. World Champion Pizza Men from Goodfella's Pizza give a quick demonstration of the New York Brick Oven Co. Revoling oven.

http://brickovensforsale.com/revolving-brick-oven-cooking/

Chipotle and other Giants Join the Fast Casual Pizza Game

Once Fast Casual Giant Chipotle bought into the Pizza Local Fast Casual Pizza concept many foodies took notice, then came Wetzel Pretsel's with Blaze and Sparro's with it's new concept called Cuchinova and the floodgates for many franchise holding groups were open. They began looking for new concepts and started creating new concepts such as Revolve with namesake revolving brick ovens from New York Brick Oven Company pumping out brick oven pizza faster than can be assembled. What is the attraction? Why is Fast Casual Pizza Exploding across the US? What defines the category and who are the real players behind it. Well the pizza segment has always had it's share of the market with giants such as Pizza Hut and Domino's still dominating but what the attraction is, especially for millennials, is that it's fast, hot and fresh in a trendy atmosphere at reasonable cost. Factor in the entertainment value of watching your pizza prepared and cooked in under 5 minutes and you get the picture. Another very important part of the equation is lunch. What does that mean you may wonder since pizza was always available for lunch in most sit down restaurants with table service or slice shops dominated by players such as Sparro Pizza in a mall near you. Speed is the answer, most busy towns and commercial areas with a working clientele could not wait for a conventional pizza place to take an order, bake a pie and then serve it in the limited lunch break customer's had. Once you factor in getting to a location you see how pizza, especially gourmet pizza did not fit the equation. Then came the brick oven revolution with pies under 3 minutes and then the revolving brick oven revolution which made it possible to be even faster but more importantly to able to make a consistently perfect pizza without a highly skilled work force. This high speed production combined with a low food cost was the ticket to a successful model along the lines of a Chipotle or Panera bread. Now take this model and add  a reduced labor cost cost with a reduced  labor force since table service is not needed and less pizza men with revolving brick ovens and your set to crack the fast casual pizza code. Another big factor behind the scene has been the Pizza School of New York training and helping set up franchises, conversions, new concepts, brew pubs, pizza trucks and traditional mom and pop pizza places all over the United States and the world with tremendous results. Whatever your part in this brave new world of Fast Casual Pizza is, you are in for a big treat. From new contenders with dreams of bringing their concepts to the foreground to the small town mainstay looking to mix it up a bit there is plenty of room for everyone and the biggest winner will be the consumers with the ever widening choices being offered and a super healthy dose of competition to keep everyone on their toes and the pizza fresh. 

Courtesy of NY Brick Oven Co.

New York Pizza School, Revolving Brick Ovens and Gourmet Pizza

         

       

The country is undergoing a pizza revolution which was created in New York by the original pizza kings such as Tortono’s Pizza in Coney Island Brooklyn where when the owner Jerry died in 1994 the New York papers proclaimed “The King of Pizza is dead”.  A huge acknowledgment for the man whose family helped put another New York mainstay-Lombardi’s Pizza on the map. Lombardi’s was the first licensed pizza place in America dating back to the 1905 on Mulberry street New York.  Patsy’s up in Harlem which came on the scene early in the 1930’s and is another famous New York brick oven pizzeria and like Lombardi’s and Tortono’s also featured handmade, hand tossed, fresh mozzarella and fresh homemade sauce cooked in a coal burning brick oven like the ones many bakeries have been using for thousands of years to bake bread. 

Then in the early 90’s a couple of young upstarts from Brooklyn who had been fans of New York’s finest pizza places decided to open the first wood burning brick oven pizza place on the forgotten borough of Staten Island then Brooklyn New York but along with the standard Margarita pizza that the other famous pizza places were doing, they took it up a notch and created a line of unique and truly “gourmet” pizzas such as the original Vodka Pie and the Mushroom Madness made with the relatively, unknown at the time, porcini mushroom. They called their place Goodfella’s Brick Oven Pizza and soon became pizza celebrities featured in all the local media and then international media after winning the World’s Best Pizza contest at Pizza Expo. Now not to be New York biased it would be rude to leave out the left hand coast and the incredible success of California Pizza Kitchen who took the brick oven idea and put the California twist on it with such great pizzas like the BBQ Chicken, Tai and Jamaican Jerk Chicken then built the concept to international status. With the advent of cooking shows and the fantastic popularity of gourmet foods, social media, 24 hour a day television and the increase of public awareness regarding fresh food, the organic craze, celebrity chefs and a demand for new and exciting dining experiences, the stage was set for the current Fast Casual Pizza Trend. The Fast Casual Pizza trend is the right thing at the right time and fills a need for a premium gourmet food item that is both fast and easy to transport without diminishing the flavor and eating experience. Today's consumers, mostly millennials, are looking for a better product in a trendy environment that fits their budget. So the pizza race begins.

Chipotle, the fast casual giant, is currently developing its pizza chain model called Pizza Local and has many industry experts eagerly standing by to see how it evolves with its revolving brick oven for speed and consistency for its fresh made dough. Some other up and coming names to watch out for that are also using the revolvingbrick ovens are Revolve, Spin Neapolitan, Pie Craft and The Pies the Limit. The other big player behind the scene in this game is the Pizza School of New York which has been setting industry standards by training students in an actual restaurant on the latest revolving brick ovens for a real time hands on experience thereby creating many successful operators and local pizza sensations when the students enter the fray with new found skills. This is an exciting time for the pizza world and the consumers are the biggest winners with ever increasing choices and locations to get great pizza.

Pizza Baking Temperatures for Brick Ovens

Every body loves pizza and it the word evokes a completely different picture depending on where your from and the type your used to eating. So what does a different temperature do to the dough and what temperature should you bake at?

Brick Oven Pizza

Well this can be a loaded question depending on who you ask. That being said I always feel that any pizza is better than no pizza so here are some observations based on using the same dough(which is a mixture of semolina and flour) baked in the same revolving brick oven at several different temperatures.

One: we bake at about 650 which takes about 4 minutes and allows the top of the pizza adequate time to dry while the dough has time to set up and bake slow and even. This allows for a very consistent crust with a chewy texture and softer consistency for your outer crust with a nice bottom cook similar to the smooth New York Style type of pizza which is usually baked in the 500-600 degree range. This temperature is ideal for heavy toppings and multiple toppings or heavy sauce pies since it allows for drying of the extra moisture associated with this type of pie.

Two: We bake at our favorite temperature of about 740 degrees which takes about 2 and a half to 3 minutes bake time.  This happens to be our choice for what we call a New York Brick Oven Pizza. At this temperature your getting a consistently golden colored crust across the bottom of your pie and a slightly crisper outer crust that has time to rise and set up. This pizza is best when evenly topped without overloading the pie with toppings to allow for some drying of ingredients such as roasted peppers or a high moisture content fresh mozzarella.This temperature also creates a pie that is well suited for pick up and delivery.  At this temperature you can still make a well done pie that is not burnt or charred or covered with the black blisters of the next category.

Three:This is the hottest Temperature category and the traditional Neapolitan pizza comes in this range. Using the same dough as before we get a different type of pizza here because the temperature is so high that you get a quick delicate rise of the crust. The dough is airy and the traditional charring occurs creating a bottom with uneven very dark spots and an outer crust that is charred and blistered. Toppings need to be very light and sparse as you usually see in this pizza due to short cooking time and intense top heat. Also the lighter crust consistency and lack of bake time to evaporate moisture in this pizza makes it not well suited for pick up or delivery since it will get soggy very fast. Traditionally Neapolitan style pizza is made from a very fine flour and greater hydration content and would result in a much lighter pizza than the ones tested, this type of pizza requires a knife and fork to eat because it get floppy quick.

Regardless of bake time each pie was very well received and enjoyed thoroughly by the participants in this project.  Depending on your location you can visit many types of pizza places using many kinds of ovens and dough and then begin to narrow down the type of pizza you would like to make from the type that you think you and your customers would enjoy. Of course you will have to experiment a bit to create your own recipe and see what temperature, moisture contentand toppings work best with the oven you choose but that is half the fun of it. Happy Pizza to you.

Pizza Expo 2015 Las Vegas

For pizza men, pizza fans and pizza eaters from around the world March is an exciting time because the International Pizza Exposition takes place at this time every year. It is a gathering of pizza men, manufacturers, designers, chefs, entrepreneurs, promoters, experts, novices and a host of others dedicated to making pizza. If you are remotely interested in pizza there is something for you here. As a young entrepreneur you can attend seminars with experts from their fields on things like dough making, employee training, food cost,  growth and expansion, profits, digital marketing, branding, pizza making and "So you to want own a pizzeria" with big Dave Ostrander. On top of this you will get to meet some of the top names in the Industry like when Papa John, Big Dave from Wendy's and the Founder of Pizza Hut congratulated the World's Best Pizza Winners-Goodfella's Brick Oven Pizza of Staten Island New York when they won their first contest. Goodfella's in turn became a force in the Pizza World after winning the title of World's Best Pizza a whopping three times with subsequent expansion of their concept across the country. Exposure and experience is why all entrepreneurs should attend and compete in contests from local up to international because as the saying goes "You have to be in it to win it" and the press you can receive for winning is truly priceless. Beyond the contest is an overview of pizza trends such as brick ovens, fast casual, take and bake and others to be seen this year. One of the Hot trends catching fire and made prominent by the New York Brick Oven Company is their Revolving Brick Oven which is becoming a staple in the industry for ease of use, training and consistent baking. Another trend is the fast casual market with concepts like Spin Neapolitan, Revolve and Pizzeria Uno putting their hat in the ring. On top of this you get to see the latest in pizza boxes and maybe run into a real pizza aficionado like Scott Wiener  who runs the Pizza Tours of New York and has the worlds largest pizza box collection. All in all this a an overwhelmingly fun time for pizza lovers and is highly recommended for all levels of pizza makers and pizza fans.
      Looking forward to seeing you there.
      Marc Cosentino Co-founder of Goodfella's Pizza

Goodfella's Brick Oven Pizza Founders Marc And Scot Cosentino with Giant Pizza Box

Everybody Knows Cooking on a Stone Hearth is the Only way to Make Great Pizza

Yes that is so true that even conventional metal ovens have a "brick lining". Imagine if you could have a brick oven with a revolving stone hearth? Well you can. The guys at New York Brick Oven Company have several sizes available and recently set a world record at Pizza Expo in Las Vegas with Brad Kent,  the head chef from Blaze Pizza stepping up to the oven and putting out 201 pies in a blistering 52 minutes.

World Famous Goodfella's Pizza School of New York

Marc Cosentino of the New York Brick Oven Co.

Revolving Brick Oven at Blue Planet Grill-Ground Zero

Andy Scudera Lead instructor Pizza School NY

From the Goodfella's Pizza School of New York to the Oldest pizza place in Brooklyn-Totono's and all the new fast casual pizza places up and coming, anybody can tell you, "you can't beat a stone hearth for making pizza" .Just ask a pizza lover.

Totono's Pizza Coney Island New York

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.

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. 

Beer and Pizza, the new Brew Pub and Brick Oven Trend

An example of the new trend is the Radius Brew Pub currently under construction in Emporia Kansas of all places. From the look of the place it is going to be hip and neighborhood friendly with its exposed brick, high ceilings, distressed steel, elevated stainless steel vats and a wood burning revolving deck brick oven to boot.

Rumor has it that the boys are heading to New York City to attend pizza school with the World Famous Goodfella's Brick Oven Pizza Crew to make sure the pizza can stand up to their magnificent Stout.

Check them out on facebook as they update the progress and be sure to stop by and try a beer with Gus and the fellas if your in Emporia!

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.

Brick Ovens Steaks

Imagine if you will a full cut aged Rib Eye seared to perfection in  wood fired brick oven instantly locking in all the juices and creating an outstanding delicacy for the most picky of carnivores. Well if your lucky enough to live in the tri-state area you can go visit the original Goodfella's Brick Oven Pizza located on Hylan Boulevard in Staten Island New York. Along with being the 3 time winners of the world's best pizza title they make a mean steak in their wood fired Revolving Deck Brick Oven and have a full service restaurant and bar to boot! So come on down and indulge in some of the finest Italian food around.

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.

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.  

How do I build a brick oven?

There are many designs and methods to build a brick oven and the sky is the limit as to what can be accomplished but if you are in the pizza business and not a skilled mason , don't have a friend who is skilled mason or know any oven builders the task can be daunting. That is why New York Brick Oven Co. provides the industry leading revolving deck brick oven. This oven is capable of being either wood fired, gas fired or both. The inferno oven also has the only under the deck patented electric heating element to ensure perfect cooking temperatures no matter how many pies you cook. Fixed or static cooking surface ovens require skilled pizza makers to constantly maintain the proper cooking temperature, rotate each pie to ensure it doesn't burn and knowing how to work around the inevitable hot and cold spots which slow down production and destroy your pies. Cooking in a revolving deck oven is both simple and cost effective and the smart business owner knows that turning out bad products and slow production can bring any company to it's knees. If you are a serious pizza maker and are looking for the hottest trend and future of the industry then check out the top gun of pizza ovens. Call New York Brick Oven Co. today! 

What is a revolving brick pizza oven?

A revolving brick pizza oven is a brick oven that has a turntable brick cooking surface that rotates the pizza for you and ensures a perfectly cooked pie without having to have a brick oven expert to handle the usual high maintenance and special needs involved with a static or fixed surface oven. Some of these things that would make or break your product and production rate are: oven temperature-which can be set with a gas fired oven or a combination wood and gas fired oven, hot spots from bricks over heated, cold spots from the bricks not being able to recover the heat quickly due to cooking repeatedly on the same spot, having to constantly shift the pizza in the oven to avoid burning one side and cooking the pie evenly. All these ills are easily dispensed with when you can manually control the flame size and temperature. Moreover the rotating cooking surface is always at the right temperature and ensures all sides of the pie are cooked evenly without the need to turn them until they are removed for serving. WOW! The 3 time World Champion Goodfella's Brick Oven Pizza of Staten Island New York has removed one of their original ovens and replaced it with a revolving oven that "has increased efficiency, speed and consistency" said the founder Scot Cosentino. The oven is now part of the standard training for the new wave of pizza men and women attending the Pizza School of New York and the future of fast casual pizza.

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