What Is Coal Fired Pizza?

A coal fired pizza is a pizza that has been cooked in a brick oven that has been heated by coal. The coals heat the oven to super-high temperatures, hotter even than a wood fired oven. These hot temperatures give your pizza a crispy texture and a gorgeous char that makes for mouth-watering bites of gooey pizza goodness.
Coal fired pizza is pizza that has been cooked in a coal fired brick oven. Coal fired pizza is the favored style of some of America’s oldest pizzerias, including New York City’s first pizzeria, opened in 1905. It is an American North East and Neapolitan hybrid of crispy exterior and bready inside.

What is a coal-fired pizza?

Coal-fired ovens burn at extremely high temperatures and can be set to about 1,000 degrees Fahrenheit. That hot hot heat gives the pizza a glorious char, creating a crispy texture on the outside of the crust with the inside of the dough staying tender. So, what’s the difference between wood-fired and coal-fired pizza?

Why do restaurants use coal to cook pizza?

And, as Bloomberg News notes, using hot coals to cook pizza is a technique that’s being used by more and more among various establishments in recent years. Coal ovens are hotter than wood ovens: they burn at temperatures as high as 1,000 degrees Fahrenheit.

Should I buy a coal or wood-fired pizza oven?

Because of the cost and size of coal ovens, wood-fired ovens seem to be the better option for home use. In fact, many businesses both sell and install wood-fired ovens. Coal ovens are generally intended only for commercial use by expert pizza makers.

How do coal ovens cook pizza?

To cook the pizzas, coal ovens employ a “fire-in-the-oven” method. The oven is brought to an intensely high temperature by building a good-sized flame on a large bed of coals. This allows the pizzas to be cooked in a matter of minutes. Both the floor and the dome are completely filled with heat.

Is Coal Fired Pizza better?

The most distinct difference between them and wood ovens is they cook at even higher temperatures. They are generally heated anywhere from 800 to 1,000 degrees Fahrenheit. Most coal-cooked pizzerias use anthracite coal because it has a higher carbon content, fewer impurities and a longer burn time.

Is Coal Fired Pizza burnt?

(Photo courtesy of Mia Margherita.) It’s the hottest thing in pizza-making — literally. Cranking up to temperatures of 800 to 900 degrees or more, the coal-fired pizza oven burns more intensely than its wood-blazing counterparts, producing lightning-quick, crisp pies with a nice char.

Can I use charcoal in pizza oven?

But can you use charcoal in a wood-fired pizza oven? The short answer is yes, you can use any type of fuel to generate heat and cook pizza, but you will need to keep a few things in mind such as the flavor, heat, and smoke generated by the coals.

Why is wood fired pizza better?

While the heat in a wood fired oven can reach 570 to 660 degrees Fahrenheit or even more, the cooking surface remains a bit cooler. Cooked in the environment just described, wood fired pizzas cook quickly. Moisture from the sauce, cheese and toppings “burns off” fast, preventing the crust from becoming soggy.

Do pizza ovens make a difference?

Different Temperatures, Cooking Times And Results

Even a light drop in temperature changes the dynamic and the pizza will come out slightly different in texture and taste. The hottest pizza ovens seem to make the best pizza, it’s as simple as that. Often you won’t be able to pick this pizza up by the slice.

Which wood is best for pizza oven?

Oak is generally the best all-round wood for your wood-fired pizza stove, and it can be used alone or with small amounts of fruitwood added for a more nuanced flavor. If you’re unsure which wood to go for, go for oak firewood for your pizza oven, you won’t be disappointed.

What can you cook in a pizza oven apart from pizza?

What Can You Cook in a Wood Fired Pizza Oven Besides Pizza?

Roasted vegetables.

Baked or grilled fish.

Slow cooked meats.

Flamed ribeye steak.

Smoked and barbecued meats.

Jacket potatoes.

Freshly baked bread loaves.

Focaccia and flatbreads.

Is charcoal the same as coal?

Coal is a natural mineral that forms over the span of millions of years while charcoal is a manufactured product created from wood. While coal in its natural state is never used alone in a barbeque or smoker, it is commonly added to charcoal briquettes to increase the energy density.

What was the name of the first pizzeria in America and what year did it open?

Lombardi’s is a pizzeria located at 32 Spring Street on the corner of Mott Street in the Nolita neighborhood in the borough of Manhattan, New York City. Opened in 1905, it has been recognized by the Pizza Hall of Fame as the first pizzeria in the United States.

Is pizza supposed to be burnt?

Not at all. It’s been in the oven for precisely the right amount of time. The charring is a byproduct of baking the pie in a blazing-hot oven, and in fact it adds a tasty, lightly bitter flavor that distinguishes Neapolitan pizzas from the rest and complements the pie’s uncooked tomato sauce… perfectly!

Can you cook over anthracite coal?

Anthracite burns hot — between 800 degrees and 900 degrees Fahrenheit. It can cook a pizza in five minutes and must never be allowed to extinguish because of the cost and time of reigniting.

What is the difference between brick oven and wood-fired pizza?

Using wood as fuel produces high heat and provides a nice char to the crust, but also embeds a smoky flavor in the finished pizza. Brick ovens are often wood-fired, but can be gas-fired. These can be more temperamental when it comes to holding a consistent temperature.

What is a coal-fired pizza?

Coal-fired ovens burn at extremely high temperatures and can be set to about 1,000 degrees Fahrenheit. That hot hot heat gives the pizza a glorious char, creating a crispy texture on the outside of the crust with the inside of the dough staying tender. So, what’s the difference between wood-fired and coal-fired pizza?

Why do restaurants use coal to cook pizza?

And, as Bloomberg News notes, using hot coals to cook pizza is a technique that’s being used by more and more among various establishments in recent years. Coal ovens are hotter than wood ovens: they burn at temperatures as high as 1,000 degrees Fahrenheit.

What is a co-fired pizza oven?

Coal-fired ovens burn at extremely high temperatures and can be set to about 1,000 degrees Fahrenheit. That hot hot heat gives the pizza a glorious char, creating a crispy texture on the outside of the crust with the inside of the dough staying tender.

Where can I get a coal fire pizza in Canada?

Coal Fire Oven has now opened up in Windsor, Ontario, Canada as the only oven in Eastern Canada. It is renowned for their coal fire pizza and wings – The Chelsea Coal Fire Pizza. They are now doing coal fire frozen pizzas too.

What is Coal Fired Pizza & How is it Made?

1. Despite the fact that pizza originated in Italy, many pizza enthusiasts believe that the United States is the genuine home of pizza.
2. Although the Italians may have originated pizza, it was the Americans who transformed it into what it is today.
3. No other type of pizza can compare to a coal-fired pizza when it comes to providing a genuine piece of real American cuisine.
4. But what exactly is coal-fired pizza, exactly?

Why It Is Done?

1. When most people think of a classic pizza, they think of one that has been baked in a wood fired oven.
2. This is the method used to make classic pizza in Italy.
3. However, in the United States, the majority of pizzas were initially baked in coal ovens, which were more readily available.
4. As a result, typical American pizzas owe their origins to coal rather than wood.
5. It is possible to make an authentic coal-fired pie by baking a pizza in a brick oven that has been heated by coal.
6. The coals heat the oven to extremely high temperatures, even higher than those reached by a wood-fired oven.

These high temperatures give your pizza a crispy texture as well as a beautiful char, resulting in mouth-watering slices of gooey pizza perfection.

How to Make Coal Fired Pizza

1. In the beginning, the cooking procedure takes place in a conventional brick oven.
2. The oven is then heated to approximately 1000 degrees Fahrenheit by igniting a coal fire in the bottom of the oven.
3. The heat will be absorbed by the bricks until the oven itself becomes the heat source, rather than the coals.
4. At this time, the oven is ready, and the coals are pushed to the edges of the oven to make room for the food to cook.
5. When you cook the pizza, it is placed directly on the hot bricks of the pizza oven.
6. Heat from the bricks and hot air currents transform this area into a convection oven, allowing the food to be cooked evenly and thoroughly throughout.

Cooking time for the pizza is incredibly short at these high temperatures, frequently taking less than five minutes.As soon as the pizza is through cooking, it will be browned and crunchy on the exterior while remaining pleasantly soft in the middle.

Is It Safe?

1. It’s no secret that coal is a pollutant, and the term ″dirty coal″ is frequently used to describe the substance.
2. In contrast, when you cook with coal, you do not utilize the same type of coal that is used to generate electricity at a power plant.
3. When you are making a pizza, you will utilize anthracite coal of the highest quality.
4. Anthracite coal contains few impurities and burns far more cleanly than other lower-grade coals that may be utilized in the production of electricity.
5. The main line is that high-quality anthracite coal is completely safe to use in the kitchen.
6. This pizza stone burns hot and clean, removing any guilt associated with devouring a well cooked pizza pie.

What Does Coal Fired Pizza Taste Like?

1. When compared to the typical pizza baked in a standard gas or electric oven, a coal burned pizza is orders of magnitude superior.
2. When compared to low-temperature ovens, which produce soggy and fairly bland pizza, a coal-fired oven produces pizzas with a charred flavor that accentuates the pizza’s natural characteristics.
3. In addition, because the brick oven cooks at a high temperature, the toppings will become crunchy while yet maintaining a firmness that allows the ingredients to show through on their own.
4. This implies that if you use high-quality ingredients on your pizza, you will be able to taste and appreciate them as a result.

Coal or Wood?

1. To be really honest, either of these cooking approaches may be argued in favor of.
2. Both of them are well-liked among pizza connoisseurs, and they operate in a similar fashion.
3. A wood-fired oven imparts a smokier flavor to a pizza, whereas a coal-fired oven imparts a charred flavor to a pizza.
4. It will likely come down to personal preference as to which is the better decision between the two.
5. However, in most cases, the decision boils down to two factors: personal preference and family tradition.
6. It’s just that a coal-fired pizza tastes better.

It has a crispiness that can’t be replicated by any other technique of preparation.A coal-fired pizza is also a significant element of the history of the Italian cuisine.These coal furnaces were instrumental in bringing this now famous meal to the coasts of America and popularizing it.

This method of cooking pizza is therefore appealing to many people since it allows them to better comprehend how their favorite meal came to be where it is now.That is not to suggest that wood does not have a long and illustrious history; on the contrary, it does.Wood also contributes to intriguing taste profiles through the use of smoke, so you must make a choice at the end of the day.Few things can compare to the taste of a freshly baked slice of American-style pizza, especially for a genuine pizza enthusiast.If you want to enjoy this piece of American history the way it was intended to be consumed, you must consume it immediately after it has been taken out of the coal fired oven.

What does ″coal-fired pizza″ really mean? – Slice Pizza Blog

1. People are always enthused about coal-fired pizza, and the establishments that serve it prefer to advertise it prominently on their awnings – often in the same font size as their business names.
2. Some people would disregard the entire coal-fired stuff out of hand; separating the restaurant-boast clichés from the actual truth isn’t always simple to do in this business.
3. Your area, for whatever reason, is home to The World’s Best Subs, Thai, fajitas, and corn fritters, among other delectable treats.
4. In reality, the top rank on the world is shared by a number of locations!
5. How fortunate are you?
6. So, what exactly does the term ″coal-fired pizza″ imply?

What’s the difference between the two?What type of pizza should you prioritize above all others?Is coal-fired pizza the best option for you?

We’re here to provide you with the answers to all of your pressing questions.

Why do people love coal-fired pizza so much?

Coal-fired ovens may reach temperatures of more than 1,000 degrees Fahrenheit and burn at extraordinarily high temperatures. That scorching hot heat imparts a beautiful char to the crust, resulting in a crispy texture on the outside of the crust while the center of the dough remains delicate.

So, what’s the difference between wood-fired and coal-fired pizza?     

1. Wood-fired pizzas are normally baked at temperatures ranging from 570 to 660 degrees Fahrenheit, with temperatures reaching as high as 800 degrees Fahrenheit.
2. Even while it’s not as hot or as quick as coal, it’s still quite hot and cooks pizzas in a reasonable amount of time.
3. Coal enthusiasts claim that their favourite pie is even crispier and more blackened than pies baked in wood, gas, or any of the other oven alternatives.

Is coal-fired pizza better than wood-fired?

It all depends on who you talk to. Some claim that a wood-fired oven retains a significant amount of char while also giving a hint of smokey taste that coal ovens may lack.

Does coal-fired pizza taste like it’s burnt?

Rather than being burned, it has been scorched. There is a distinction, and don’t be concerned: experienced pizzaiolos are well-versed in the art of treading that delicate line. Whatever you do, don’t return your perfectly blistered coal-fired pizza back to the kitchen.

What types of pizzas are made in a coal-fired oven?

1. Coal is used in the production of some of New Haven’s most renowned pizzas.
2. Pepe’s and Sally’s, the two pies businesses in Connecticut that are responsible for some of the state’s longest lineups, both employ coal to wonderfully blister their pies.
3. Modern, another New Hampshire favorite, began with coal as well, but has recently moved to a brick/oil generating system.
4. Most pizzerias in New York City are now powered by gas-fueled ovens, but many still use coal to achieve the charred perfection that customers have come to expect.
5. John’s of Bleecker Street, Totonno’s, Grimaldi’s, Lombardi’s, Sac’s Place, and Patsy’s are just a few of the bakeries that use coal, and they all have devoted followings who believe it makes a significant difference.

Is it safe to cook with coal?

1. Coal-fired power stations have traditionally received a poor name for releasing dangerous pollutants into the environment.
2. However, your local pizza shop is using far less coal than the power plants of the past, and it is utilizing a significantly cleaner sort of coal as well.
3. In the ovens, high-quality hard anthracite coal is used, which emits significantly less of the nasty stuff than soft bituminous coal – and because it contains far less ash and sulfur, it burns hotter and cleaner than all of the other coals combined!
4. Additionally, high-tech air filters are commonly used in pizzerias to reduce the amount of contaminants in the air.
5. Mom and pop coal-fired pizzerias have also contributed to the resurgence of an industry that was once on the verge of collapse.
6. Prior to the explosion of interest in coal-fired pizzerias, the market for anthracite coal had been steadily declining.

Due to the demand for perfectly crisped pizza, villages that rely on the coal industry have received a new lease of life in recent years.

Alright, now I’m hungry. Where can I get coal-fired pizza near me?

We’ve got you covered in the following ways: With the Slice app, you can find and order the best coal-fired pizza in your area.

What’s The Difference Between Wood-Fired and Coal-Fired Pizza?

1. It is possible to have a decent understanding of how pizzas are prepared by just browsing the menu of any pizzeria.
2. Some restaurants may go into great length about their pie recipe, outlining each stage of the process from the production of the dough to the placement of a piece on your plate.
3. Others will just serve a slice of pie.
4. Others want to keep their pizza recipe a well guarded secret, only revealing a few specifics about their method of operation.
5. Most of the time, guests may learn a few intriguing information about the process that went into making their pie, such as whether it was baked in a wood-fired or a coal-fired oven.
6. It appears that the distinction between a wood-fired and a coal-fired pizza is straightforward: a wood-fired pizza is cooked in a wood-burning oven, and a coal-fired pizza is baked in a coal-burning oven.

But there is a subtle difference between the two.However, the oven’s contribution to the creation of a pizza goes well beyond baking and may have a significant impact on the flavor and composition of a slice.Each approach has its own set of advantages to provide during the cooking process, and each way leaves a distinct impression on the pie that would not otherwise be present.

According to some pizza enthusiasts, the manner by which the pie is made makes little difference: as long as the pie is tasty, boiling hot, and cooked to their specifications, the precise methodology by which it was prepared is immaterial.Many other pizza connoisseurs may have a preference, with some fervently thinking that the sort of heat source used to cook their pizza is a key aspect in determining how delectable the final product will be.Here’s a rundown of the differences between wood-fired and coal-fired pizza to help you make a more informed selection the next time you order:

Wood-Fired Pizza

Of the two cooking methods, wood-fired is the more widely used in pizzerias throughout the United States. Ovens that use wood as fuel can reach temperatures of up to 800 degrees Fahrenheit in a matter of minutes, allowing the pizza to be cooked at extremely high temperatures in a short period of time.

Coal-Fired Pizza

1. In comparison to wood-fired pizza, coal-fired pizza is less widespread, with the latter being more regularly found at restaurants in New York and other parts of the Northeast.
2. However, just because it isn’t as widely used as other methods doesn’t imply that it is a less-respected one.
3. Cooking this way has historical importance since it is the method that Lombardi’s Pizzeria, the first licensed pizzeria in the United States, used to produce its pies in New York City more than one hundred years ago.
4. In addition, as reported by Bloomberg News, the use of hot coals to cook pizza is a technique that has been increasingly popular among a variety of venues in recent years.
5. Coal ovens are far hotter than wood ovens, with temperatures reaching as high as 1,000 degrees Fahrenheit when burned.
6. While a wood-fired slice is frequently lauded for its smokey and woody overtones, other customers prefer coal-fired ovens for the crispiness and charred character that they impart to the pizza.

Blackened crusts are typically a distinguishing feature of coal-fired pizzas, and while this can occasionally cause confusion among customers who believe the pizza has been burned, many pizza fans appreciate the flavor of a coal-charred pizza.Consequently, the next time you purchase a pie, make sure to inquire about its preparation.Keeping track of the quality and tastes produced by a given oven may assist you in determining if you prefer one cooking method over another.

Wood Vs. Coal Pizza Ovens –

• What makes a great pizza, and what makes a bad pizza? Even while everyone has their own particular tastes, certain elements are universally recognized: a crisp crust with a soft, chewy core, flawlessly melted cheese, and the company’s distinctive tomato sauce. There is no end to what can be done with everyone’s favorite dish once you get past that point! However, there is a heated argument brewing among pizza connoisseurs. Which way of cooking is the most effective: wood-fired or coal-fired ovens? Despite the fact that wood-fired ovens have received a great deal of attention in recent years, individuals who favor coal pizza ovens remain firm in their belief that their cooking process is the finest available. The majority of people would answer that it boils down to personal preference. Some would even go so far as to claim that there is no difference at all, but that is simply not true. To determine which pizza style is superior – wood-fired or coal-fired – we must get into the nitty-gritty details and address the tough questions such as: What distinguishes one form of pizza from the others
• How do we determine which pizza style is superior?
• What is the true flavor profile of wood-fired pizza versus coal-fired pizza?
• Does anyone know of a better pizza oven to use if you’re planning to build one at your house?

Come with me as we explore the beautiful world of pizza. As a result, let’s be honest: there isn’t really a loser in this discussion.

The Roots of the Wood-Oven Pizza

1. Pizza made in a wood-fired oven has a distinct flavor and texture of its own.
2. Fire, heat, and the flare of flames all contribute to a particular mood and authenticity to the pizza dining experience.
3. If you’re a purist when it comes to food, wood-fired pizza is the way to go.
4. Pizza, as we know it today, originated in Naples, where tomato was mixed to flatbread to create the dish we know today.
5. There, the most common technique of preparing these pies was to place them in a wood-fired oven that had been preheated.
6. This form of wood-fired pizza is frequently referred to as Neapolitan-style pie, which pays respect to its origins in Naples, Italy.

Wood-fired pizzas are becoming increasingly popular at artisan Italian restaurants around the country.

How Do Wood Ovens Work?

1. What is it about wood-fired ovens that gives them that particular, flame-cooked yumminess?
2. It all starts with a particular oven and a stack of wood, which you guessed it, is the starting point.
3. Wood ovens are often fashioned like a dome.
4. Some pizzerias even go so far as to import their ovens directly from Naples, claiming that this will produce the most delicious and genuine pies possible.
5. Inside, a fire is started with small pieces of hardwood that have been carved into little pieces, resulting in a slower and more steady burn.
6. The flame may be put anywhere on the table, including the middle, the back, and the sides.

The most essential thing is to bring the oven up to a high temperature as quickly as possible.This normally takes approximately 45 minutes to complete the first time.Once the oven is heated to the desired temperature (usually between 650 and 900 degrees Fahrenheit), the hot ashes are pushed to the edges of the oven.

After the oven has been adequately preheated, the pizza can be baked at any stage, even after the flame has been out.This is because wood-fired ovens are built to maintain a high temperature for an extended period of time, allowing the pizzas to be cooked fully.Following the initial heating, wood is added on an as-needed basis at intervals.It is possible to feel the warmth of the wood by touching it.The smoky char that is imparted to every mouthful is one of the reasons why so many pizza enthusiasts believe that wood-fired pizza is the greatest.

Pizza Cooking Techniques for Wood Ovens

1. The majority of pizza cooks must experiment with the wood oven before they find their ideal cooking process.
2. After all, if you use too much heat, the pizza may burn, but if you use too little, the cheese will not achieve its perfect melting consistency.
3. When the pizza is being prepared, the chefs pay close attention to it.
4. Initially, it is put on the stone in the center of the oven to heat up.
5. However, as soon as it is finished, it is introduced to the mouth to continue the cooking process.
6. This provides for a more equal baking process without the risk of burning.

The entire cooking procedure is completed in a matter of minutes only.After the pizza is completed baking, a big spatula-like utensil known as a peel is used to carefully remove the hot, bubbling product from the oven while it is still hot and ready to be eaten.

Origins of the Coal Oven

1. ″Can I use coal to make pizza?″ you may be thinking to yourself.
2. ″I’ve never heard of anything like it.″ However, you’ve almost certainly heard of the term ″brick oven pizza.″ Pizzas baked on coal are often referred to as ″black diamond″ pies.
3. When Italian immigrants introduced their style of cuisine to the United States, wood ovens were difficult to come by, especially in rural areas.
4. It’s time to fire up the brick oven.
5. They were not prohibitively pricey.
6. And since they were able to heat them with coal, they were able to achieve the high temperatures required for a superb pizza pie.

Pizzas baked in coal ovens are often connected with the conventional New York-style pizza that is popular today.Despite the fact that some New Yorkers are beginning to adopt wood-fired methods, the vast majority continue in the footsteps of the ambitious pizza culinarians who pioneered the coal oven method in the first place.Fans of coal oven pizzas assert that it was only when these ovens began bringing our beloved delicacy to the public’s notice that the pizza industry as we know it began to take off.

The only way to make a genuinely authentic American pizza, according to some, is to cook it in a brick oven heated by coals.

How Do Coal Ovens Work?

1. In order to get the burnt crispiness associated with the greatest coal-cooked pizzas, what does one need to do?
2. Coal ovens are also commonly shaped like a dome.
3. The most notable distinction between them and wood ovens is that they cook at even greater temperatures.
4. They are often heated to temperatures ranging between 800 and 1,000 degrees Fahrenheit.
5. Anthracite coal is used in the majority of coal-fired pizzerias because it has a greater carbon content, fewer impurities, and a longer burn period than other types of coal.
6. Coal ovens use a technique known as ″fire-in-the-oven″ to cook its pizzas.

In order to get an extremely high temperature in the oven, it is necessary to create an ample flame on a broad bed of coals.The pizzas may be prepared in a couple of minutes as a result.It is totally hot on both the floor and within the dome of the building.

When the black soot on the bottom of the oven has become clear, chefs know the oven is ready.At that time, they move the coals to one side of the oven and close the door.Pizzas are prepared directly on the floor, very near to the fire..Because a coal oven does not have a high flame, it takes longer to bake a pizza in a coal oven than it does in a wood oven.The longer it is preheated, the greater the number of dishes that may be prepared in the oven.This makes it possible to prepare a huge number of pizzas or other baked foods at the same time.

1. It is necessary to add coal to this sort of oven every 15 to 20 minutes in order to keep the temperature stable.

Some Shared Qualities Between Coal- and Wood-Fired Ovens

• Pizzas made in wood ovens and coal ovens are distinct and quite different from one another in flavor and texture. After all, it is for this reason that we are writing about them here. However, there are several commonalities between them, including the following: Each one has a personal touch
• Both cook at a high temperature that is dangerously close to boiling.
• According to the sort of pizza you want, pies are ready to eat in a couple of minutes after they are completed cooking in the oven.
• It is because of this short baking time that certain types of pizza are never soggy.
• When the pizza is baked in both ovens, a distinctive char appears, giving the pie an extra burst of flavor.
• For each style of pie, the pizza maker must have specialized knowledge and skill.

Despite the fact that these two ovens have several characteristics in common, the similarities between them end there. Each variety of pizza has a distinct flavor that stands out on its own.

The Flavor Difference Between Wood- and Coal-Fired Ovens

1. Some people who aren’t picky about their food can’t tell the difference between a wood-fired pizza and a coal-fired pie.
2. However, for the genuine foodie, it is necessary to delve a bit deeper into the subject.
3. In the case of eating more pizza, it is a thankless task, but one that must be completed by someone.
4. Each type of pizza has a specific flavor profile that is unique to it.
5. Now, let us break it down a little bit more.

Wood Oven Pizzas

• The following characteristics distinguish a wood-fired pizza from other types of pizza: Style in the traditional Neapolitan tradition
• Char with a thin core and puffy borders with a distinct leopard-spotted pattern.
• Softer and more delicate in appearance
• Every mouthful has a distinct smoky flavor.
• Toppings that are crispier
• It is customary to use fresh mozzarella
• Smoky taste is imparted to the cheese by melting it rather than burning it.
• Pizzas may be cooked to perfection in as little as 90 seconds.

Coal Oven Pizzas

• A coal oven pizza can be distinguished by the characteristics listed below: Often associated with New York-style pizza, although not exclusively so.
• Crispier and more sturdy than a traditional thin crust
• Smoked thin crust
• Interior has a chewy texture
• A little smokey flavor may be detected.
• Specialty cheeses, such as dry mozzarella, are used.
• Cheese is often added first, followed by the sauce.
• It takes around six minutes for a pizza to be fully cooked.

Which Is the Best Oven for Pizza?

1. As a result, when it comes down to it, which type of pizza is superior – woodfired or coal?
2. We are not attempting to avoid addressing this issue, but it is difficult to make a firm decision.
3. Each has its own set of culinary perks.
4. Both cook in a short amount of time.
5. Both places provide a unique pizza dining experience.
6. What distinguishes these types of pizza from one another, however, is the level of craftsmanship that goes into the preparation of the pizza.

They aren’t merely tossed into a regular oven like everyone else.Cooking techniques for pizza are refined over many years of practice by those who apply these procedures.If you appreciate handmade pizza, the odds are that it was either wood- or coal-fired at the time of your enjoyment.

To truly answer the issue of which is superior, you must first put yourself through the taste test.These techniques are employed by some of the greatest pizza parlors in the United States.Coal-fired and wood-fired pizzas are featured prominently at the top of every pizza menu.Our advise is that you create your own pizza sampling trip to suit your needs.Examine the differences and similarities between the two methods to determine which one best matches your preferences.Some pizza parlors provide both coal-fired and wood-fired pizza, making it simple to compare and contrast the two types of pizza.

Which Is the Best Type of Oven for Making Delicious Pizza at Home?

• If you’re a pizza enthusiast, there’s nothing better than having your own pizza oven in your kitchen to cook in. When you can make your own pizza at home, there’s no need to go the neighborhood pizzeria as often. By using a genuine pizza oven, you can wow your friends and family with creative toppings and delectable crust that can only be achieved by using a real pizza oven. But which is preferable for usage at home: wood or coal? It turns out that having your own pizza oven has a number of advantages. Experimentation has demonstrated that both wood and coal-fired ovens are considerably superior to conventional ovens when it comes to baking pizza. In the event that you decide to get one, you are not restricted to only eating pizza. They may be used to prepare a wide variety of different sorts of dishes. Food cooks more fast in convection ovens than in traditional ovens, allowing foods such as vegetables to keep more of their vitamins and minerals. Aside from that, there’s nothing more amazing than having a genuine pizza oven as part of your outdoor décor.. Imagine throwing a big bash with relatives and friends and customizing pizzas to suit everyone’s distinct preferences. If you’re ready to start living the dream with your own customized pizza oven, here are some considerations to bear in mind before deciding whether to go with wood or coal as a fuel source: The initial cost required to purchase a pizza oven might be substantial.
• Wood ovens are typically half the price of regular coal ovens
• The cost of fuel for coal ovens is greater but more constant
• And the price of wood ovens is generally half the price of standard coal ovens.
• Although wood is normally less expensive than other materials, the price might change based on supply and demand.
• Wood should be obtained from a supplier who dries the goods ahead of time, rather than on the spot.
• A coal oven is two to three times the size of a wood oven, which means you’ll need more space to accommodate it.
• The fact that both types of ovens are so heavy means that installation them might be problematic, and it is recommended that you seek professional assistance.
• Pizzas may be cooked in coal ovens for longer periods of time.
• Heat is generated in both ovens to extremely high temperatures.
• Because these ovens run on wood and coal, they do not require power, which helps to reduce overall energy use.
• Both ovens emit smoke, so check with your local government to see if there are any burning or smoke rules in place.

As a result of the high cost and limited capacity of coal ovens, wood-fired ovens appear to be a more cost-effective solution for residential usage. In fact, numerous firms specialize in both the sale and installation of wood-fired ovens. Coal ovens are typically reserved for professional usage by pizza chefs who have honed their craft.

Experience the Taste of Giordano’s: The Pizza Experts

1. No matter what sort of pizza you choose — wood-fired or coal-fired — nothing compares to the mouthwatering pies you’ll get when you visit Giordano’s Pizzeria.
2. We recommend that even if you are aiming to become your own pizza connoisseur, you test our 200-year heritage that has elevated us to the status of culinary gurus in the pizza-making world.
3. Our deep-dish pizza masters at Giordano’s have mastered the art of creating delectable deep-dish pizzas.
4. By beginning from the bottom and working our way up, we’ve practically flipped the pizza-making process inside out.
5. We start with our unique crust, then stack on toppings, cheese, another layer of crust, and lastly our world-famous sauce before baking it all together.
6. The dispute between wood-fired and coal-fired ovens comes to an end at Giordano’s Restaurant.

Everyone appreciates our unique spin on the traditional deep-dish pie, which features a packed crust.Today is a great day to get a wonderful pizza from Giordano’s.

Why is coal-fired pizza better?

The most notable distinction between them and wood ovens is that they cook at even greater temperatures. They are often heated to temperatures ranging between 800 and 1,000 degrees Fahrenheit. Anthracite coal is used in the majority of coal-fired pizzerias because it has a greater carbon content, fewer impurities, and a longer burn period than other types of coal.

Is Coal-Fired Pizza healthy?

Do you value the air you breathe more than the coal – fueled pizza you consume? Coal has been demonstrated to be one of the dirtiest fossil fuels available, emitting deadly carbon dioxide into the atmosphere.

What is the difference between coal-fired pizza and brick oven pizza?

Pies baked in coal ovens are extraordinarily crispy on the outside, with chewy inside that can hold their own. Brick ovens fueled by coal, on the other hand, were not only readily accessible, but also reasonably priced. As they continued to make pizza in New York, they evolved their own style: New York-style pizza, which has a sharper crust and a chewier inside than traditional pizza.

Is wood fired pizza better?

A wood-fired oven’s rapid cooking of the pizza results in a delicious contrast in the final product. A nice charred flavor will develop on the edges of the crust as the bottom of the pie cooks fast, making the crust taste a touch smoky, but in a good manner.

Can I use charcoal in a wood fired pizza oven?

1. Before using charcoal in a wood-fired pizza oven, always verify with the manufacturer to ensure that it is safe.
2. Because charcoal may generate more heat than wood, make sure that your stove is capable of burning it without splitting before using it.
3. The high heat causes them to make crispier pizza, which cooks more rapidly and has a chewier interior and crunchier crust than traditional ovens.

What does coal fired mean?

Adj. 1. coal – fired – fuelled by coal combustion; ″a coal – fired ship″; ″a coal – fired boiler″ coal – a substance that burns the process of heating, driving, or producing anything with fuel

Who bought Anthony’s Coal Fired Pizza?

Anthony’s Coal Fired Pizza Inc. has acquired a share in the company through a credit facility issued by GE Capital, Franchise Finance. The credit facility was supplied by a subsidiary of private equity firm The Quilvest Group. The funding consists of a $17 million term loan and a $8 million revolving credit facility, with the term loan being the largest component.

Can you cook over anthracite coal?

Anthracite burns extremely hot, reaching temperatures of between 800 and 900 degrees Fahrenheit. In five minutes, it can cook a whole pizza. It should never be allowed to go out because of the cost and effort involved in re-igniting the fire.

Are pizza ovens bad for the environment?

Scientists have declared that the increasingly popular outdoor pizza ovens are a threat to the environment. The wood-burning stoves that are used to prepare pizza produce hazardous fumes that may pollute some densely populated metropolitan areas where the crusty delicacy is particularly popular.

What is the best fuel for a pizza oven?

The finest fuel for a pizza oven is kiln dried hardwood, which is ideal since it is extremely dry and produces a clean burn with little smoke and a high temperature. The kiln dried wood must be stored in a dry environment before to use, as any moisture will reduce the efficiency with which it burns throughout the burn.

How do you make a charcoal pizza hotter?

7 Ways to Improve the Quality of Your Charcoal Pizza Oven’s Pizza Baking

1. Check to see if you’re using wood
2. Change the type of wood you’re using
3. Use a pizza stone
4. Use products and tools that are appropriate
5. Change the internal temperature Aluminum should be used to cover the insert. Experiment with the Double Cooker Technique. Make use of an official product
6. Follow the proper recipe
7. And don’t give up.
8. Finally, some last thoughts

What is the best wood for wood fired pizza?

The best kind of wood to use for firewood It is ideal to use dry, seasoned hardwoods in your Forno Bravo pizza oven. Examples of such woods include: oak, alder, maple, ash, beech, birch, and elm. Oak is probably the safest wood to use because it is easy to get and burns quite hot when compared to other types of wood.

Is wood fired food healthy?

Food that is more nutritious Because wood-fired ovens cook food quicker than conventional ovens, some nutrients and antioxidants are kept in the food, which would otherwise be lost if the meal were cooked at a slower temperature. In general, the longer a dish is cooked, the less flavor and nutrition it retains.

Does wood fired pizza taste better than gas?

A gas oven will not have the same smoky flavor that a wood-fired oven would have, therefore the taste of pizzas made in any of the two ovens would be noticeably different at the very least. Using a lower oven temperature will result in a more moist pizza that will hold its texture closer to that of freshly baked pizza for a longer period of time. It will also re-heat more effectively.

The Coal Fired Pizza Process: How It’s Made & Why It’s the Best

1. In a world where pizza has grown and moved beyond the plain and simple, gourmet alternatives abound.
2. In fact, gourmet pizza is becoming increasingly popular.
3. Pizza made in a coal-fired oven is one of the most popular variants.
4. It is a unique and unusual way to enjoy a traditional meal with more complex layered taste and texture thanks to the use of coal-fired cooking methods.
5. Pizza that has been baked in a coal-fired brick oven is referred to as coal-fired pizza.
6. Pizzerias that have been operational since 1905, such as New York City’s original pizzeria, have embraced coal-fired pizza as their preferred manner of serving their patrons.

It is a cross between an American North East and a Neapolitan pizza, with a crisp surface and a bready inside.It is because of this unusual texture difference that the pizza has an overall chewiness that is appealing to the palate.For many, a coal-fired pizza is the ideal combination of wonderful charred taste in the dough and a clear natural flavor from all of the other components in the pizza pie.

The secret to a flawlessly cooked crust and perfectly cooked toppings on a coal fired pizza lies in the cooking process.The coal-fired method begins with ovens that are preheated to 800-1000o F, which is the optimal temperature for crispy thin crust pizza and other baked goods.Although the coal-fired process is intriguing in and of itself, the type of coal used to power the oven, which burns hotter than normal bituminous coal, is what really sets it apart.Our coal-fired ovens use ″clean coal,″ which is less harmful to the environment.It is quite difficult to master the coal-fired process as a result of the strong heat produced by these ovens.Pizza-makers have learnt to stack several types of charcoal in order to better regulate the temperature of the pizza.

1. Because of the high level of heat generated, the coal-fired technique does not need a lengthy cooking period.
2. Pizzas are ready in two to three minutes after they are placed in the oven.
3. This short cooking time might be ascribed to the intense dry heat that is retained within the oven walls, which are lined with brick.
4. The coal-fired ovens also allow the pizza to cook directly on the floor of the oven, resulting in a flawlessly toasted bottom crust that is neither burned nor too doughy, but rather just right.
5. However, while coal-fired pizza is frequently compared to wood-fired pizza, the distinctions between the two processes are significant and many.
6. Unlike typical wood-fired ovens, which burn between 400 and 500 degrees Fahrenheit and cook for around 90 seconds, coal-fired ovens cook at higher temperatures for a longer period of time.

Coal-fired pizzas are often bigger in size than wood-fired pizzas, and they will layer the cheese before the sauce, in a method that is the inverse of that of wood-fired pizzas.The texture of the pizza, on the other hand, is the most noticeable variation produced by the coal-fired technique.Wood-fired pizzas are frequently mushy and ″wet,″ whereas coal-fired pizzas are crisp and charred on the exterior, but have a sturdy and chewy interior that holds together well.

The coal-fired pizza method delivers what some people perceive to be the best of both worlds in terms of taste and texture.A hint of crunch on the outside, combined with a soft center, results in a scrumptious combination of textures and, as a result, a delicious gastronomic experience.Despite the fact that the crust constitutes just half of the pizza, it is one of the most important components, serving as the nerve center of the entire operation.Consequently, a well baked crust is critical to the overall flavor of the pizza, which is why the coal-fired technique produces such great pizza!While the coal-fired technique has acquired a lot of favor in recent years, and despite the fact that it originated in New York, you can get excellent coal-fired pizza in Rhode Island as well.

Providence Coal Fired Pizza has been ranked as the 47th best pizza in the United States of America.Take a look at their menu to discover the many sorts of pizzas they have available.Providence Coal Fired Pizza is also available in three separate Rhode Island locations – Providence, Westerly, and North Kingstown – as well as online.If you’d want to understand more about what makes coal fired pizza unique, have a look at our blog post on the differences between coal fired and wood fired pizza.

Why Is Everybody Freaking Out About Coal-Fired Pizza?

1. The 5th of October, 2015 It’s the trendiest thing going in the world of pizza-making, literally.
2. The coal-fired pizza oven, which can reach temperatures of 800 to 900 degrees Fahrenheit or more, burns more furiously than its wood-burning cousins, resulting in lightning-quick, crisp pies with a lovely sear.
3. For this and other reasons, coal-fired pizza is gaining popularity across the United States after decades, if not a century, of being regarded as a completely regional phenomenon, mostly confined to New York City and other regions of the northeastern United States.
4. Increasing demand for coal-fired pizza, according to a recent Bloomberg Business report, is ″one bright spot in a sea of bad news″ for the struggling U.S.
5. coal industry, which is otherwise dealing with ″a global supply glut, escalating competition from cheap natural gas, and tighter regulations as policymakers try to wean the power market off of fossil fuels.″ The Florida-based Anthony’s Coal Fired Pizza business, which is perhaps the most prolific distributor of coal-fired pies (and, as a result, the largest consumer of coal for pizza-making), just launched its 50th site.
6. Among the company’s partners is Dan Marino, a member of the Pro Football Hall of Fame.

Anthony’s, which has restaurants in six states, intends to burn around 7.7 million pounds of coal this year, and another 8.7 million pounds in 2016, as the company’s business continues to expand.According to the New York Times, the coal-fired pizza craze is even spreading to locations that the casual observer might suppose to be its ideological home — namely, ″coal country.″ The little West Virginia town of Bridgeport, for example, received its first taste of coal-fired pizza in late 2013 when a new restaurant named Mia Margherita opened its doors.According to Scott Duarte, managing director for CP Hospitality, which manages the restaurant, ″it’s a fantastic-quality pizza.″ ″The crispiness, the softness of the inside, the speed with which it is consumed – it simply seems like that’s the way pizza should be consumed.″ It would appear to be the ideal location for this particular form of pizza-making as well: According to the most current annual numbers from the National Mining Association, West Virginia mines about 116 million tons of coal every year, more than any other state in the eastern United States – nearly 116 million tons in 2013 alone.

Only Wyoming mines more coal globally.Whether for the better or for the worse, the state of West Virginia is heavily reliant on the rise and fall of this natural resource.Even the pepperoni roll, which is considered to be the state’s culinary emblem, has historical links to the coal industry.In the Mountain State, fossil fuels are lauded for virtually all of their positive attributes.Despite this, coal-fired pizza was virtually unheard of in this section of the nation until quite recently.Until the day comes when coal-fired pizzerias truly outperform coal-fired power plants in terms of output, they are unlikely to receive the same amount of political attention, or federal regulation, as coal-fired power stations.

1. According to Duarte, who was looking for a solid marketing hook for his new pizzeria-turned-trattoria in a county with a big Italian-American community, ″I didn’t come across that, honestly, until I started investigating.″ It was important for us to serve true Italian comfort food, and we wanted to take pizza back to its origins.
2. According to any seasoned pizza historian, the coal-fired oven has played a significant influence in the development of the meal in the United States.
3. In fact, it’s what gives the pies at Lombardi’s in New York City, which is widely referred to as the nation’s first pizzeria (it initially opened its doors in 1905) its coveted smokey crusts in the first place.
4. In reality, several of New York’s oldest pizzerias, such as Totonno’s, John’s, Patsy’s, and Arturo’s, still use coal to cook their pizzas to this day.
5. ″I thought, ‘Man, this might be a very cool notion, especially with our Italian community here and coal being the lifeblood of our state,’″ Duarte recalls thinking.
6. It appears to be a no-brainer, to be honest.

So why did it take so long for coal-fired pizza to gain popularity among coal’s most ardent supporters?The abundance of coal-fired pizzerias in New York City, as a native West Virginian who now resides in the city, was first confusing — especially during the days when ardent clean-air champion and anti-coal crusader Michael Bloomberg was the city’s mayor.) The explanation has less to do with regional variances in taste and more to do with geological changes in coal composition.

A different kind of coal

1. When you create a coal-fired pizzeria in coal-dependent West Virginia, the irony becomes apparent: you can’t cook pizza with West Virginia coal, at least not in a contemporary coal-fired oven.
2. The type of coal that has long been used to heat the ovens at Lombardi’s and other establishments is known as anthracite, and it is a fossil fuel that is mined nearly solely in the state of Pennsylvania’s northeastern region.
3. Blaschak Coal Corp.
4. and Reading Anthracite Co., two of the most significant anthracite producers, are located around 120 to 140 miles from New York City, which helps to explain how the Big Apple came to be known as the ″Pizza Capital of the World,″ at least in the context of pizza.
5. According to the most recent industry estimates, just 65 mines are actively producing anthracite, and overall anthracite production (about 2 million tons in 2013) represents a tiny proportion of total coal production in the United States (around 1 billion tons).
6. Anthracite coal is harder and burns hotter than bituminous coal, which is the type of coal that is typically used to fuel power plants, steel mills, and interminable political debates over the importance of economics against the environment.

Because of these properties, anthracite is both better for cooking and more difficult to cook with: the high heat allows for faster cooking times, but the hard, compact nature of the mineral makes it difficult to ignite when used in the kitchen.″It’s definitely not for the inexperienced,″ adds Duarte, who explains that pizza-makers often start with a layer of easy-to-light charcoal before putting the thick anthracite on top of the base of the pie.″You have to be a great firefighter to get those ovens up and running before you can even start cooking the pizza,″ he explains.

Prior to the restaurant’s launch, Duarte claims he sent Tim Goots, the restaurant’s pizza cook, to Tony Gemignani’s International School of Pizza in San Francisco for a weeklong instruction in correct coal oven operating techniques.The first lesson is as follows: Check to see that the coal you’re about to burn is in fact anthracite before you start.Most contemporary coal-fired ovens, such as the Wood Stone one in use at Mia Margherita, aren’t built to withstand the addition of other ingredients.In Duarte’s experience, if you try to put bituminous coal in them, it rips them apart.″ This is due to the fact that anthracite emits far less harmful pollutants than its contentious bituminous counterparts.″When you think of coal, you think of it as being nasty,″ says Bryan Skelding, executive chef at the Greenbrier Resort.During his out-of-state trips, the famed resort in White Sulphur Springs, West Virginia, became acquainted with the coal-fired pizza craze in 2010.

1. The hotel’s owner, the billionaire coal magnate and current governor candidate Jim Justice, became aware of the trend in 2010.
2. (″I’d never heard of a coal-fired pizza oven until Mr.
3. Justice stated that he’d purchased one,″ Skelding recalls of the experience.) According to the United States Environmental Protection Agency, anthracite coal has ″less volatile stuff″ than the type of coal that made Justice a wealthy man and, as a result, emits less smoke.
4. ″It burns quite cleanly,″ explains Skelding.
5. Moreover, because there is no smoke, the burning anthracite embers are also relatively easy on the eyes, according to him: ″It’s fantastic, simply the light of that oven as it’s rolling throughout the day is amazing.″ As the environmental news website Grist correctly points out, the other side of the ″cleaner burning″ claim is that anthracite coal contains more carbon than other types of coal, which means that while it emits fewer pollutants overall, it also creates more carbon dioxide.
6. According to the U.S.

Energy Information Agency, anthracite emits more CO2 per unit of energy used than practically all other kinds of combustible fuel, including natural gas and petroleum.In other words, coal-fired ovens should not be completely exempted from consideration in the global climate-change discussion.Although coal-fired pizzerias are expected to outproduce coal-fired power stations in the near future, they will not receive the same amount of political hyperbole, or even federal regulation for that matter, until that day arrives.

A different kind of pizza

1. Aside from environmental and political concerns, the advantages of using a coal oven for pizza production are undeniable.
2. ″It does give it a wonderful crust,″ adds Skelding of the crust.
3. There’s a distinct undertone of flavor from the coal that’s not nearly as overpoweringly smokey as it might be.
4. For a chef like Skelding, the intense heat of the coal oven opens the door to a plethora of culinary choices that go beyond the conventional dough, sauce, and toppings.
5. ″It’s a fantastic oven for blasting stuff,″ he continues.
6. ″In addition to pizza, we’ve served lasagna and spatchcocked chickens in there.

″You could even use it to cook some osso bucco in there.″ Of course, this is all old news in cities like New York, which has a century-long practice of baking bread in coal-fired ovens.In some regions of the country, however, including a coal oven inside your pizzeria might be a unique approach to distinguish your establishment from the standard pie sellers.″People are now doing it just because it is different,″ says Scott Wiener, owner of Scott’s Pizza Tours, a well-known New York City pizza expert.

In my opinion, part of this is a reaction to wood-fired ovens, which you see all the time..″ Basically, it’s a different manner of producing pizza.″ Another noteworthy irony is that the current revival in coal-fired pizza is occurring at a time when the industry is experiencing a decline.According to Wiener, coal was chosen as a fuel for pizza-making in the early twentieth century because it was a more affordable alternative to wood.The food is now being hauled to faraway locations and shoveled into pricey, new ovens, which their modern-day equivalents are paying to have delivered.For some pizzaiolos in certain areas, the marketing benefits are likely to outweigh the additional costs.According to Wiener, ″If I’m opening a coal-fired pizza in Idaho, I’m probably going to be the only one doing it.″ However, the same novelty may also be a source of danger.

1. ″It’s possible that people will not like what they see because they are not accustomed to it,″ says Wiener.
2. ″I’m aware that some of these businesses are experiencing difficulties as a result of customers telling them, ‘I went to so-and-so coal-fired pizza and it was burned.’ It’s highly unlikely that it was burned.
3. It’s likely that it was completed in the right manner for coal-fired power.
4. ″However, it’s likely that you simply dislike coal-fired pizza.″ Skelding, the general manager of the Greenbrier in West Virginia, says he has run into this exact situation.
5. According to him, ″we receive a lot of compliments on the pizza.″ However, this is not always the case.
6. The pizzas were initially charred when the restaurant debuted, he explains.

″We were really trying to be authentic,″ he recalls.They were saying things like, ‘Oh my gosh, that’s just too dark.’″ It was necessary for us to tone it down a little bit because we are America’s resort.″

Wood-Fire Vs. Coal-Fire Pizza: What’s The Difference, Anyway?

1. A wood-fired oven has become the equivalent of the phrase ″farm-to-table″ in a pizzeria; it appears to be a marker of excellence in every new pizza joint that opens its doors these days.
2. However, a wood-burning oven is not the only method for baking a delicious pie.
3. Pies baked in coal ovens are extraordinarily crispy on the outside, with chewy inside that can hold their own.
4. It is important to note that both types of ovens are extremely hot and generate a char that distinguishes them from the competition.
5. So, other from the fuel source, what’s the main difference between the two?
6. Style.

Cooking pies in wood-burning ovens, which have a thin, almost crepe-like middle and puffy edges, is the traditional method for generating authentic Neapolitan-style pies.However, when Italian immigrants arrived in the United States, notably in New York, they discovered that wood ovens were not as readily available.Brick ovens fueled by coal, on the other hand, were not only readily accessible, but also reasonably priced.

As they continued to make pizza in New York, they evolved their own style: New York-style pizza, which has a sharper crust and a chewier inside than traditional pizza.However, while this is not an absolute rule — a New York-style pizza may be baked in a wood-fired oven, for example — you will find that it is frequently the case.Proponents of both styles may be found in Westchester County.Chef Christian Petroni uses a wood-burning oven to prepare pizza (as well as most other dishes) at Fortina restaurants in Rye Brook and Armonk.As Petroni explains, ″Wood generates a pleasant, moist heat.″ ″Not to mention the distinct smokey char that I’ve come to like, which transforms even the most ordinary piece of meat or vegetable into something absolutely exceptional.″ While Anthony’s Coal Fired Pizza in White Plains uses a pizza oven in the same way, they cook everything using old-fashioned coal instead of wood.″I believe it is more of a one-of-a-kind item,″ says Angela Deleonardis, regional manager.

1. While living in Florida, Anthony missed New York-style pizza, and he soon discovered that a coal-fired oven was the key to obtaining a truly genuine pie.
2. They’re also preparing other dishes in the oven, such as charred chicken wings with onions and potatoes.
3. To reassure yourself that coal-fired ovens are a valid cooking option, review the following information.
4. Frank They use coal to cook their pizza, which has been awarded the best white clam pie in America by The Daily Meal.

Coal or Wood?

1. What kind of ingredients do the local pizzerias use?
2. Pizzas from Fortina, which bakes its pies in a wood-burning oven.
3. Photograph courtesy of Fortina.
4. 425 White Plains Road, Eastchester (914) 337-3700; www.burrataapizza.com Soppressata (traditional margarita pie with spicy soppressata) 425 White Plains Road, Eastchester (914) 337-3700; www.burrataapizza.com It’s a wood pie from The Parlor in Dobbs Ferry, where you can have it with applewood bacon, stracchino cheese, and parmigiano.
5. The Parlor is located at 14 Cedar St.
6. in Dobbs Ferry and can be reached at (914) 478-82