Pizza Display in front of New York Brick Oven Inferno Series
Revolving Brick ovens have many benefits vs. old school fixed deck ovens. Since it appears that brick ovens are here to stay why not enjoy the benefits of modern technology combined with old world charm and functionality.
Our current state of affairs requires that operators are smart and utilize methods that are both efficient and user friendly due to competition and an unskilled work force. High speed production with consistency are key to success in this area. When you add simplicity and easy training of unskilled labor it is a no brainer.
New York Brick Oven Co. Demo at Pizza Expo
So the benefits are:
Brick Oven Pizza that is exceptional.
Consistent Baking Temperatures with hot spots or cold spots. Thsi is because the entire cooking surface is usable and moves the pizza around for you. No more having to constantly rotate the pizza and find the right spots because the cooking surface is always being reheated evenly. No more worrying about keeping the fire at the right temperature because the wood fire is not the main heat source.
Labor saving because a pizza man can work the oven (not stuck on it every second watching the pies so they don’t burn) and he can make pizza too.
These ovens are efficient and have a high thermal mass: Thermal mass is the ability of a material to absorb and store heat energy. A lot of heat energy is required to change the temperature of high density materials like concrete, bricks and tiles. They are therefore said to have high thermal mass. Lightweight materials such as timber have low thermal mass. Which means even consistent baking with a high temp insulation that holds the heat-saving fuel.
Both the fast casual pizza chain and Mom & Pop places benefit equally from the ease of operation, durability and consistency with high production when needed making these New York Brick Ovens the way to go.
Check out some of our amazing revolving brick oven creations
The Inferno Series ovens are serious production revolving brick ovens. Wood Gas combination for every style of pizza. If you want to produce Neapolitan pizza no problem the oven has a cooking range from 600f to 900f and can produce hundreds of pizza per hour.
This beautiful pizza was cooked at 800f The dough was hydrated at 60% and topped with fresh mozzarella and crushed tomato. We call this style New York Brick Oven style. This style is famous in New New York at places like Patsy, Tottonos, and Lombardi’s Pizza The first Pizza shops in New York and are still going today.
The Inferno Series Oven Come Facade Ready and can be installed through any 36″ door. We make the whole experience easy for you and your team.
The ovens can remain like they are with the beautiful red metallic faced or can be decorated in any style you can imagine. Some of our clients have done incredible jobs, so here are some cool looking ovens.
Pizza 216 Rocking The Pizza World
Big John Showing of The Inferno Series Wood Gas Oven in Cleveland Ohio. He was voted Best pizza In Ohio and also attended the pizza school of New York To Learn with the Best.
Orlando Florida Rocking The Pizza World With Bricks
Pizza Success ! The 105 Bistro Series Wood Gas When you want to make your pizza life Fantastic
Big Red New Jersey Glass Tiles
Revolving Brick Oven New York
140 Fire Show series from the New York Brick Oven Company
Amazing Pizza From The Inferno Series Ovens
Georgia Big Leo Rocking The Pizza World
So When It Comes to Revolving Brick Oven Creations Let Your Imagination Run Wild With The New York Brick Georgia Oven Company!
The Hottest Pizza Ovens
The World’s Best Revolving Brick Ovens
The Mobil Revolving Brick Oven Canada
Revolving Brick Oven at Goodfella’s Pizza
Fast Casual Pizza Fire Show Series
We are getting ready to rock Pizza Expo 2019. Pizza Expo is one of the greatest shows and a must for all pizza operators!
Every year thousands of pizza operators converge on LAs Vegas for Pizza Expo.This has to be the world’s biggest pizza party and the grates gathering of incredibly passionate pizza lovers and enthusiast.
The World’s Best Revolving Brick Ovens
This year we will be featuring our newest dome models with custom options on our inferno series. We will definitely be cooking up a storm. We hear there are going to be alot of bakers at the show so will be showing them what the oven can do! We will also be doing all kinds of demos like loaves of bread, amazing pizza, steaks, some cool appetizers, and god only knows what else our team will be cooking in the oven.
The Pizza School of New York will have a team of great pizza makers, dozens of alumni, tossing dough, sharing stories, business tips, pizza tips and slicing up the slices! http://www.pizzaschoolnewyork.com
So come join us (at the worlds biggest pizza party) and be part of the team at booth 2646! We will rock the pizza world together at Pizza Expo 2019 !! See You Then!
Revolving Brick Ovens NAFEM. The NAFEM Show A Total Success! We where there show off our new Revolving Brick Oven Models. Making great connections and demonstrating amazing pizza cooking took the show by storm.
This was our first time at the show and we had the pleasure of meeting many great dealers, designers, and reps. Their interest in our products was the main reason they came. But they also wanted to “Join The Revolution” (meet us in person) and where sold.
Here is a photo of the team and some of our new models and ideas. As you know (or may not know) we will still be offering great prices and the option of installing our oven through a 36” door. That service is what really sets us apart from many others. No rigging, no taking down storefronts, just plain simple installation by our certified technicians. We are always updating to be the best and that is why our revolving brick ovens are a worldwide success.
The World’s Best Revolving Brick Ovens!
Our newest models and options are going to continue to take the industry by storm. We have added custom domes, custom tile choices, new burner systems, wood-fired models and the best warranty in the business and are going to be launching a ventless electric model soon.
We are not only a great producer of brick ovens! We offer complete consulting, and if you need restaurant design, pizza training, or concept development, check out our affiliated company. The Pizza School Of New York! The Worlds Best One On One Pizza School
So call us today we will be glad to help you with your Revolving Brick Oven needs!
Pizza Success! The 105 Bistro Series Wood Gas When you want to make your pizza life Fantastic
Fantastic Charing with Bulk Ferment cooked in The Inferno Series 140
NY Brick Company gaining speed as it emerges as the leader in Wild West Of Pizza
Brick Oven Pizza Tips for Beginners are many but these 3 will get you far.
1-Treat your customers with courtesy and care. As common sense as this sounds many people drop the ball. Think of how you would like to treated and you will get the idea. Do you want to spend your hard earned money where people ignore you? Well when a customer enters your restaurant-especially for the first time- he expects to be greeted warmly. Allowing a a customer to stand around without acknowledging his existence is just plain rude and has sent me walking out of many a place over the years, especially when the staff walks past me and my family without even a smile or letting me know they see me. NO MATTER HOW BUSY YOUR STAFF IS- ALWAYS HAVE THEM GREET YOUR CUSTOMERS WHEN THEY COME IN! This also aplies to the phone! Answer it swiftly and let them know you will be with as soon as possible and if the delivery will take an hour and half-tell them the truth! Next time they will call early instead of being upset by your not delivering as promised.
2. If your customer has a special request and it is not impossible, go the extra mile. Maybe they want to change an ingredient or leave one out. Who cares if it is your grandma’s award winning recipe? The customer asked you for something so do it. That is service. While we are at it, please check on those customers every once in a while and don’t make them wait for a refill, napkin or utensils. These may seem like little things but it is the attention to detail and care that makes the difference.
3. Be consistent and don’t try to be everything to every body. If you are famous for a certain pizza or desert-make damn sure it always made the same way (unless specified by a customer #2 above ). If you are open to certain time-be open till that time. If you make a certain size portion-stick to it. Using cheaper ingredients or toppings or the amount of cheese on a pie fits in here too. Your regulars expect something when they come to your place-give it to them.
Adding Pizza to the bar menu is easy with the right tools and knowledge.
Bar Pizza? Yes! If you are like many bar, tavern, saloon and club owners, you may be looking for an additional revenue stream. Bar food is a way to keep those buts in the seats and attract new customers. Award winning bar food is the answer. Imagine if you could learn how to make an incredibly easy, consistent Artisan(made by hand) pizza. Not only that but you could make it easy for all your employees to get trained and use a revolving oven which takes all the effort out of brick ovens yet is the choice of world champion pizza makers. Breweries have found that a gourmet brick oven pizza enhances their own brand name and recognition by demonstrating a very high quality food item that despite universal appeal can be made to order for each customer. “That personal touch is what keeps them coming back” said Scot Cosentino of the World Famous Goodfella’s Pizza concept. Not only that but a local establishment can easily come up with a signature pizza that enhances their own unique personality. Depending on your location it is easy to create a gourmet pizza to suite your own regional favorites. Some examples of this have been: he Clam Pie, The vodka Pie, The Margarita, The Turkey Pie The Taco Pie and the Square or Grandma Pie. Along with Goodfella’s Vodka Pie (which became a national trend after they won the Title and published the recipe) they also made in Pulled Pork Pie in their Puerto Rico location which was a big hit. The point to all this is that the universal appeal of pizza can be easily incorporated into your business, and with a little creativeness, you too can start a local trend. Who is going to make that world famous stout pizza dough or a a BBQ Pit pizza. The Sky is the limit, check it out and Happy Pizza To You!
Let’s Face it Everyone wants to know How To Make Great Pizza!
Fantastic Charing with Bulk Ferment cooked in The Inferno Series 140 Goodfellas Pizza
Let’s Face it Everyone wants to know how to make Great Pizza, but what is great pizza?
Is it the Char? Is it the Crust? Is it the Cheese or Sauce? Or is it all the above blended together to make the perfect pizza. As we all know pizza is one of the most diversified foods on the market today. So many styles and cooking alternatives it’s almost impossible to please everyone. But let’s start with the basics and the foundation for your pizza The Dough!
Great dough: Making crispy pizza is what I like, I do like some char and I do like some flavor. I am what I consider a pizza fanatic (like so many of us) and have been in the Industry for most of my life and a World Champion pizza maker. So the dough is key and again with so many styles ill only talk about what I like best and how to make great pizza!
New York Style Brick Oven Pizza.
Growing up in New York was like growing up in pizza heaven. You could get pizza on almost every corner. Most of the pizza was really great, so many Italian immigrant pizza makers and their families had their own special way of cooking pizza and truly took pride in what they did. We had no “chain pizza places” that just wasn’t pizza. We had plenty of small restaurants, bakeries and some very special places that I loved and frequented almost daily. But I really loved the Brick Oven style pizza that was not truly a mainstream item like it is today.
Some of the first and pizza shops who made what I call “New York Brick Oven Pizza” where Lombardi’s Pizza, Patsy’s Pizza York City, Totonnos Pizza of Coney island in Brooklyn and Johns of Bleaker street.
on Spring Street in New York‘s Little Italy was established in 1905 when he began selling tomato pies cooked in a coal oven and wrapped in paper and tied with a string. In 1924, Totonno left Lombardi’s to open his own pizzeria on Coney Island called Totonno’s. It is owned by Louise Ciminieri and known for its lines out the door, longevity, and delicious food. Pero can be seen in a photograph with Lombardi, whose employ he left in 1924, “shortly after the subway started running out to the hinterlands of Coney Island, and opened his own place there”.
Totonno’s pizza has been made the same way since 1924 and, is considered among the best in the country by people who have dedicated their lives to the subject”
Totonno’s is one of a handful of pizzerias that use a coal-fired brick oven, which imparts its unique flavor to pies baked in it. New coal ovens do not pass current environmental laws in New York, but the old ovens are grandfathered as long as the business remains open. The Coal fire also gives the famous char on the pizza and as I remember when a customer complained about it The owner than Jerry known as the king of pizza. Turned the pie around and said “there it not burnt just eat the pizza you will love it. What has been said about Tottonos Pizza “Only God Makes Better Pizza” Best Pizza in New York, Possibly the World” “The Ultimate” For me, it was incredible and inspired me to open my own brick Oven Pizza shop called “Goodfellas Pizza” on Staten Island in 1992. http://goodfellas.com/
In 1933 Patsy Lancieri learned his “-thin crust” craft in Little Italy — another disciple of Lombardi’s — before opening his own uptown joint. Unlike other pizza godfathers, Patsy sold his pizza by the slice. Patsy’s became Frank Sinatra’s pizza of choice: the singer had pies flown out to him in L.A
John’s of Bleecker Street opened in 1929
John Sasso, an immigrant from Naples and another pizzamaker for Lombardi’s on Spring Street, sprang for his own coal-oven pizza place in 1929. John’s became a pizza mecca in its own right, though it kept the tradition of no slices, and it’s still cash only. John’s stayed open through the Great Depression and hasn’t slowed since. Cooking with a coal oven that has been grandfathered in since the beginning.
Now each of these places has their own style of pizza, but the fresh mozzarella imported tomatoes (dolloped on) and high heat with perfect dough is what does the trick. They are not using imported flours but American high gluten flours and family recipes. Basic Ingredients, aged dough, Imported plum tomatoes, fresh mozzarella, olive oil and a lot of passion. So if you want to know how to make great pizza you better stop by some of these great places and get a taste of how it all began!
Award-winning Pizza fresh from NY Brick Co. and The Pizza School of New York at The Original Goodfella’s Brick Oven Pizza
Pizza Tasting at Pizza Expo with NY Brick Oven Company
Pizza and Pasta Northeast or Pizza Atlantic City as we like to refer to it is just around the corner. October 3-4 are the dates to keep in mind pizza and pasta fans. If you live on the East Coast and never seem to make it out to Vegas for Pizza Expo here is your chance to get in on the action and see where the Pizza World is headed at Pizza and Pasta Northeast. Many of us have different reasons to attend but if you want to see the latest trends, meet some incredible people, eat some great food and make some new friends then this is a must see.
New York Brick Oven Company will be there with a rumor of a new TV show being filmed live with us and as always we will be demonstrating our ovens with the Goodfella’s Pizza School New York. Pizza & Pasta Northeast gives you the opportunity to upgrade, your establishment for success in today’s competitive pizza market. All that is needed to improve profitability will be here during two days of exhibits from industry suppliers, pasta-cooking and pizza-making demonstrations, seminars, networking events and special presentations.We look forward to meeting all of you and sharing a slice! So come and participate in the fun. The New York Brick Oven Company will be at booth #1219 creating some sensational pizzas in a very short period of time with amazing results. We encourage you try our oven, bake your own pizza, even bring your own dough to see what it will do. The Goodfella’s Pizza School of New York will be there to help those of you that are new to the pizza game figure out how to get started with one on one training and even consulting from the World Champion Pizza makers. So stop by!
Marc and Scot Cosentino standing in front of the first Gooddfella’s Brick Oven Pizza on Hylan Blvd. Staten Island