"Coal ovens are great for creating the architecturally sound pizza triangle, with textural chew and bursts of char that might be familiar from your neighborhood slice shop."
"Best Pizza also happens to be in possession of a pizza oven that's over a century old, equipped with a coal-burning bread oven since 1925."
"An oven within an oven is considerably less common, and aficionados should note that Best Pizza's carries the obvious quality of wood-fired in spite of its coal exterior."
New York City pizza is often celebrated for its tap water, but the type of oven plays a crucial role in its quality. Coal ovens create a distinct texture and char, while gas ovens offer a similar effect without the smoky flavor. Wood-burning ovens, like the one at Best Pizza, provide a more pliable crust. Best Pizza, established in 2010, utilizes a century-old coal-burning bread oven converted to wood-burning. The restaurant features a retro aesthetic and is known for its quality pizza, despite the decline of wood-burning ovens in the city.
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