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.