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(Photo: Hannah Whitaker/New York Magazine) |
Wood-burning
You can’t have a proper Neapolitan pizza without a meticulously proportioned, firebrick-lined dome oven like the one at Kesté (pictured). At 1,000 degrees, it can cook a pizza in 45 seconds.
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(Photo: Hannah Whitaker/New York Magazine) |
Gas
The standard slice-joint oven. Without it, there would be no Ray’s. True, there’s nothing particularly sexy about a gas oven, but certain pizzerias, like Di Fara in Midwood and Nick’s in Forest Hills (pictured), are able to achieve greatness with it.
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(Photo: Hannah Whitaker/New York Magazine) |
Coal
Coal burns hottest, up to 1,200 degrees, but is hard to control. Detractors call it dirty, fickle, and apt to dry out the dough. But it also creates a characteristic char that distinguishes the pies at Lombardi’s, John’s, Totonno’s, and Patsy’s (pictured).
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(Photo: Hannah Whitaker/New York Magazine) |
Electric
Electric ovens may not get very hot, but they’re easy to control and produce consistent results, and the high-tech Italian models—like this triple-decker at Farinella—look great.
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