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What is Coal-Fired Pizza?

Coal-fired pizza was made famous by Lombardi’s, which opened its doors in New York City more than 100 years ago. Beloved for their blackened, thin, and crispy crust, coal-fired pizzas are found in more U.S. cities than ever. Breathe easy – coal-fired ovens use clean-burning anthracite to power their pizza rather than bituminous coal. This coal variation is harder to mine, and harder to cook with, but these expert pizza chefs know what they're doing:

Coal Fired Pizza in Brooklyn


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Table 87 Coal Oven Pizza

4.8(400)

87 Atlantic Ave

Brooklyn, NY 11201

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Table 87

4.5(22)

238 36th St

Brooklyn, NY 11232

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Patsy's Pizzeria

4.6(40)

450 Dean St

Brooklyn, NY 11217

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Patsy's Pizzeria

4.3(23)

8814 3rd Avenue

Brooklyn, NY 11209

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Coal Fired Pizza in New York


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Angelo's Pizza

4.8(147)

1697 Broadway

New York, NY 10019

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Arturo's

106 W Houston St

New York, NY 10012

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Coal Fired Pizza in Philadelphia



Coal Fired Pizza in Davie



FAQ

Q: Are most pizzas made in coal-fired or wood-fired ovens?

A: On the whole, wood-fired ovens are more commonplace than coal-fired ovens in the pizza community. However, coal-fired ovens are beloved for their ability to reach temperatures as high as 1,000 degrees Fahrenheit and bestow pizza crusts with a gloriously blackened bottom.

Q: What type of coal is used in coal-fired pizza ovens?

A: Coal-fired ovens are usually powered by anthracite, a form of coal that is most frequently sourced from northeastern Pennsylvania. It’s greatly preferred over the more commonly found coal – bituminous coal – because it burns hotter.

Q: How long does it take to cook a pizza in a coal-fired oven?

A: Coal-fired pizzas are often baked in three-to-five minutes, thanks to the remarkably high temperature of the oven.

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