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Coal-fired pizza is a pizza style in the United States. New York–style pizza and New Haven–style pizza are often cooked in coal-fired pizza ovens. A coal-fired oven can reach 900 °F (482 °C) and cooks a pie in two to five minutes. [1] [2]
Pizzerias outside of the Northeastern United States that feature coal-fired ovens are uncommon enough to be noted in travel guides: for instance, Black Sheep Pizza with the first coal-fired oven in Minneapolis, [3] or URBN in San Diego. [4] As of 2007, coal-fired ovens were quite uncommon in the Western United States with only five others west of the Mississippi: four in an Arizona chain and one more in Las Vegas. [5]
The growing popularity of coal-fired pizza in the 2010s was identified as a major market for anthracite coal suppliers, most of whom are in Pennsylvania's Coal Region and generally see a declining market due to demand for alternate industrial and home heating fuel sources. [6]
Health concerns
Concerns have been raised about particulates, sulfur dioxide and CO2 emissions from coal-fired pizza ovens. [7]
References
- ^ "Interest in coal-fired ovens heats up", Pizza Marketplace, Networld Media, May 4, 2009
- ^ Anya LITVAK, "Pennsylvania's tiny anthracite coal industry finds a specialty: pizza oven fuel", Pittsburgh Post-Gazette
- ^ Cornell, Tricia (2016). Moon Minneapolis & St. Paul. Moon Publications. Avalon Publishing. p. 91. ISBN 978-1-63121-273-4.
- ^ Fodor's California 2015. Fodor's. 2014. p. 151. ISBN 978-0-8041-4298-4.
- ^ Adam KUBAN (November 2007), Coal-Oven Pizzerias Nationwide, Serious Eats
- ^ Mario Parker; Leslie Patton (September 22, 2015), "Coal's Carving Itself a Bigger Slice of America's Pizza Market", Bloomberg Business
- ^ Umbra Frisk (November 24, 2014), "Should I feel guilty about eating coal-fired pizza?", Grist