According to an article on www.qsrmagazine.com, “Things are really heating up for Houston fast-casual New York Pizzeria. The chain announced today a new addition to the New York Pizzeria family–Russo’s New York. Though “first’s” are pretty hard to come by in Houston’s thriving culinary enivronment, the new concept restaurant will feature the city’s first coal-fired oven.”
“What distinguishes a coal-fired oven from a wood-burning or a gas-fired oven is the coal oven’s intense heat.” says Adrian Hembree, COO of NYP, Inc. and the new concepts franchise owner. “Coal just takes the flavor up a notch and truly separates us from the competition! And when paired with the freshest ingredients and our homemade dough and sauce, it’s absolutely delicious,” said the story. “When Italian immigrants arrived at the end of the 19th century, coal was cheap and plentiful–and able to burn at ridiculously hot temperatures. The result was similar to Neapolitan-style pizza. In fact, the first pizzeria in the U.S. was opened in 1905 and baked its pizza in a coal-fired oven. Coal is what fuels the ovens of some of New York’s most famous pizzerias today.”
