According to a news report from, “There’s been a lot of hype lately about coal-fired pizza ovens. From Anthony’s with a number of outlets to Vic & Angelo’s Enoteca in Palm Beach Gardens where the oven is from Italy and the water used in the dough from New York. I’m seeing coal-fired and stone-fired pizza places popping up like Asian and Brazilian buffets all over the place.”

“Schuck’s on the Water on Federal Hwy. at NE 26th St. in Fort Lauderdale no longer boasts seafood but now is hyping its coal-fired pizza. A new spot in Sea Ranch Lakes on A1A north of Commercial Blvd., features stone-fired pizza,” said the story. “I still think it doesn’t matter how you cook the pizza as long as you have a hot oven. It’s the pizza maker who is important. You need someone who listens to how you like it and if you like a thin, crisp crust, he or she stretches the dough more and leaves it in the oven longer. That makes a thin, crisp pizza.”

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