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A pizza goes into the coal-fired oven.
Posted: Thursday January 24, 2013
By Elisa Ung of The Record

In the beginning, pizza was cooked with coal – which early Italian immigrants found a cost-effective way to heat their ovens.

Then came electricity and gas. And what followed was the rise of inexpensive, mass-produced pizzas with softer, doughier crusts, cooked at lower temperatures.

But now, everything old is new again. A new generation of pizza-maker is building coal-fired ovens throughout North Jersey and serving up distinctive creations with charred, stretchy-yet-crisp bottoms.

To find a coal-fired pizza oven near you, click here.

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