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!
"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.
