Brooklyn’s Hottest Pizzeria Uses a 130-Year-Old Oven | On The Line | Bon Appétit

Quick Overview

Nino Coniglio, the owner and head chef of Lucky Charlie in Bushwick, New York, operates a massive, 130-year-old coal-fired oven that reaches temperatures up to 1,000 degrees Fahrenheit, which he uses primarily for baking pizzas that cook in under 90 seconds, while also using the oven's cooler zones for dishes like the Anelletti pasta, which is baked with a pizza dough top.

Key Points: The coal oven at Lucky Charlie is 130 years old and measures 17 feet by 14 feet, with temperature zones ranging from 500 to 1,000 degrees Fahrenheit. Pizzas baked in the coal oven cook extremely fast, taking under 90 seconds due to the intense heat. Chef Nino Coniglio employs a specific technique for his pizza, avoiding touching the crust's edge to prevent it from becoming too dry and ensuring the crust remains crispy. The kitchen staff, including Gregorio Damiano (In-House Sicilian), prepares the Anelletti pasta using fresh, imported Italian flour and then bakes it under a pizza dough top in the coal oven. Nino Coniglio has been making pizza since he was 11 or 12, winning multiple pizza competitions, including the IPC Winner 'Best of the Best' for $2,500 in 2019 and a $5,000 prize in 2016. The dough preparation involves using an Empire spiral mixer because planetary mixers can generate too much friction and heat, which damages the gluten structure. The restaurant serves various items including the Anelletti ($31), Cannelloni ($13), and Classic pizza ($22), all featuring high-quality ingredients like DOP San Marzano tomatoes and 40-month Parmigiano Reggiano.

Context: This video profiles Nino Coniglio, the owner and head chef of Lucky Charlie, a pizzeria located in Bushwick, Brooklyn, known for its commitment to traditional, high-heat pizza-making methods. The core focus is on the restaurant's centerpiece: a massive, antique coal-fired oven, which dictates much of their cooking philosophy and menu, contrasting sharply with modern kitchen equipment and techniques shown throughout the day-in-the-life segment.