I have been to A Mano and that reminded me that he has a wood burning oven. Brooklyn's I think in Ridgewood is burning coal maybe. Not sure on that. Roberto from A Mano is actually gone and supposedly the place has gone down hill from there. Of all places, Ridgewood is actually where I was considering as a location.
Pizza... anyone?
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wow. we haven't been there since november. but were there a lot last year. brooklyn does burn coal. you might get your chance to be the only wood burning pizzeria in ridgewood.
If you do open up a place in Ridgewood, you must hold the tri-state Hearth.com pizza gathering for those that are around northern NJ. 
(Like me!)... I don't know of any places near me that has a wood-fired pizza oven. Also, I believe the Mason Jar in Mahwah has a wood fired pizza oven, they also make BBQ pork and stuff in it too...
Jay
(Like me!)... I don't know of any places near me that has a wood-fired pizza oven. Also, I believe the Mason Jar in Mahwah has a wood fired pizza oven, they also make BBQ pork and stuff in it too...Jay
webbie
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I think the actual utilities have to be calculated on a "per pizza" level, although the problem is always when the ovens are not full! That is the problem with any new business....the time it takes to get a real following! When it comes to gourmet pizza, the price is not as important as the quality. After all, some people actually fly cross country for the NY and CT stuff.
We don't have a real "9 or 10" pizza here, but we have a 7, Luna pizza in Northampton. They have one or two in CT also. All organic ingredients, thin crust, not too much cheese, etc. - the kicker is (with all gourmet pizza) is NOT getting take out. You have to chow down as soon as it leaves the oven.
New Haven is about 90 minutes south - been to Pepes, but not Sallys. I think I may like Sallys better, as it may be less greasy (Pepes has a lot of cheese, but is good!). Nothing like a crust with black spots on the back....that's the ticket.
It just so happens I'm going to Luna tonight.
We don't have a real "9 or 10" pizza here, but we have a 7, Luna pizza in Northampton. They have one or two in CT also. All organic ingredients, thin crust, not too much cheese, etc. - the kicker is (with all gourmet pizza) is NOT getting take out. You have to chow down as soon as it leaves the oven.
New Haven is about 90 minutes south - been to Pepes, but not Sallys. I think I may like Sallys better, as it may be less greasy (Pepes has a lot of cheese, but is good!). Nothing like a crust with black spots on the back....that's the ticket.
It just so happens I'm going to Luna tonight.
Just to clarify A Mano is still there, but Roberto has left. I agree, take out especially on a 1-2 minute cook does not work well for the pizza. You put it in a cardboard box and close the cover and what was nice and crispy becomes soggy very quickly
I have not even considered all organic. I would love to but I am not sure about availability of ingredients. More to look into!
I don't think I've been to Luna. I think we went to "Amore" if I am remembering correctly. We came into town on 9 from Hadley, and sort of where the main road in town "Y"s it's down the hill just a tiny bit on the left. I wanted to move to that area and we looked at quite a few houses but my wife finally vetoed on account of the weather
I'd love to hold a hearth.com gathering
I have not even considered all organic. I would love to but I am not sure about availability of ingredients. More to look into!
I don't think I've been to Luna. I think we went to "Amore" if I am remembering correctly. We came into town on 9 from Hadley, and sort of where the main road in town "Y"s it's down the hill just a tiny bit on the left. I wanted to move to that area and we looked at quite a few houses but my wife finally vetoed on account of the weather
I'd love to hold a hearth.com gathering
webbie
Seasoned Moderator
Hah, weather is probably not to much worse than north jersey, and the fact that I have not been in a traffic jam up here in 4 years makes up for the cold....to some degree. The attitude, fruits and veggies (food), music, educational opportunities, scenery, etc. also add to the allure. Now in SOUTH jersey, where I am from.....the weather there is definitely warmer....much warmer. Then again, some folks say if it is going to get cold, then you might as well have snow instead of slush and cold rain. Personally, I am going to be looking into escaping for a month or more in the dead of winter, just to break it up.
It's always tough to get folks to actually have a physical gathering because of the limited amount of free time most people have...and the distances. Heck, we have gathering right here (online) every day. Still, I vote for the first gathering of the mid-atlantic at your new pizzeria - and I'll pay for all the pies!
We might have some hearth.com types up at Erics logging trade show in May in essex jct, VT.
It's always tough to get folks to actually have a physical gathering because of the limited amount of free time most people have...and the distances. Heck, we have gathering right here (online) every day. Still, I vote for the first gathering of the mid-atlantic at your new pizzeria - and I'll pay for all the pies!
We might have some hearth.com types up at Erics logging trade show in May in essex jct, VT.
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