Originally posted by exsquidao
Originally posted by Ciaoman
A few of the comments on this thread talk about "wood-fired crust" or other references to wood at Pepe's. No wood. Please know that Pepe's (all locations) uses coal in its pizza oven, not wood. That's what makes Pepe's and a few other New Haven places unique.
It's my understanding that only NH has a coal fired oven having been grandfathered in before the clean air act, if I am wrong I accept that but please peovide documented proof that "all" locations have coal burning ovens. BTW I whole heartdly love NH style apizza.
Pepe's Fairfield- definitely COAL fired.
Pepe's, Sally's, Modern, the Spot- ALL coal fired.
in NYC there are a few coal oven's grandfathered in (Lombardi's, one in the bronx whose name i forgot after very weak zza), but new haven's coal fired ovens give it the super snark. in NYC, the vast majority of brick ovens are WOOD fired (UPN, Anthony's, Franny's i believe), and the greatest pie in NYC (at Difara) is made in a simple metal pizza oven- NOTHING special ovenwise, VERY special pizzawise (grand pidana, reggiano parmigianno, MDB, fiori di late, fresh mozz, san marzanos- that's what i'm talking about).
and the 100 + year old ovens at Pepe's "The Spot" (the original pepe's oven- yes indeed) and at Sally's were originally bread ovens. those bricks have been seasoned for over 100+ years and that is a big part of the snark of the new haven pie. and if you want to really geek out about it, i've been told that the reason the pies in new haven are as outstanding as the great pies in Napoli is the mineral content of the water, meaning good and bad minerals, is similar and thus the crusts have a similar brilliance (think tortillas in the southwest in the desert and tortillas in NYC- barely the same product).
and FYI, when eating a new haven pie, if your hands are not covered in burnt black soot by the end of the meal, you've been eating your abeetz with a fork and a knife, and you biffed it. the burnt crust puts the new haven style pie over the top. and Dominic Demarco of Difara burns his crust too. and in italy, a char on the bottom of your pie is common in the greatest pizza spots. sure to each his own, but in certain pizzacentric circles, a nice char on the crust is a must! enjoy fb