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Tony Piombo, CEO of Forno Piombo, emphasizes the importance of quality in crafting pizza ovens, using individually cut fire ...

It's hard to beat your local brick-oven pizzeria when it comes to crowd-pleasing pies covered in stretchy mozzarella cheese, but there's something extra special about a homemade slice. We headed back ...

Brick-oven and wood-fired ovens are changing the landscape of Erie's pizza choices. While Erieites love to argue who has the best pizza in town, the truth is, no two ovens can make the same pizza.

A wood-fired clay oven and nothing less is their pre-requisite, and lesser methods of pizza preparation simply aren’t good enough. [Jan] is one of these pizza perfectionists, and his wood-fired ...

A toast to bread—the Potsdam Food Coop's new wood-fired brick oven is producing crunchy, chewy sourdough and wholewheat breads. Todd Moe talks with the Coop's first baker, Chris Affrey (left).

The Pittsburgh-themed pizzeria, inspired by the Mialki family’s Pennsylvania roots, takes pride in offering the community a vast selection of signature wood-fired and hand-tossed, brick oven ...