Coal Oven
Just what you think it is. It's an oven fired by coal. The intense heat (usually around 800°F) that these things generate makes it possible to achieve a crisp crust with good oven spring. Pies cook so quickly in this heat that the crust doesn't have time to dry out, so it remains chewy and pliable...a by-product of the process is a fine charring of the crust, which many pizza fans find pleasing. If you're new to coal-oven pizza, the pizzaiolo didn't burn your pie; it's supposed to be that way.
(from slice.seriouseats.com)
“Well Done”
Due to the intense heat of our oven, Coalfire Pizzas generally come out crispy or well-done by pizza standards. If you are new to Coalfire, remember: “well-done” means burnt!
Carry Out and Wait Times
Because our specialty oven is much smaller than commercial gas ovens, it has a much lesser capacity. Therefore, at very busy times (Friday and Saturday between 6:30 - 8:30pm) we are simply unable to satisfy all phone orders (wait times would exceed 90 minutes). During such times you may get a recording when you call explaining the situation. Our recommendation is to try calling again later. Once the demand diminishes, the phone orders can be resumed. Thank you for your patience.
"Less is More"
At Coalfire we make a thin crust pizza. Therefore we recommend 3 or less toppings for your pizza. Toppings will release moisture when cooking, so a lot of toppings can cause the pizza to be somewhat soggy in the center.
