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Bill Carroll tells us why pizza cooked in a charcoal oven is the best and only way they know how.

“At Coalfire we serve an American spin on the traditional Neapolitan style pizza: A thin crust that emerges slightly charred and bubbly from our 800 degree oven fueled by clean burning coal. 

Due to the delicate nature of our crust, and the care we take to ensure maximum quality, we recommend: one to two toppings per pizza, no more than one vegetable topping, and evenly balanced toppings (i.e. half toppings are not recommended).”

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