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

Source: https://www.youtube.com/watch?v=MA5dLKlfp78
Recap page: https://rapidrecap.app/video/MA5dLKlfp78
Generated: 2025-12-01T17:10:16.561+00:00

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## 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.

![Screenshot at 0:01: The intense fire blazing inside the massive, antique coal-fired oven, which is central to Lucky Charlie's pizza-making process and requires careful temperature management.](https://ss.rapidrecap.app/screens/MA5dLKlfp78/00-00-01.png)

**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.

## Detailed Analysis

The video documents a day in the life of Nino Coniglio, owner and head chef of Lucky Charlie in Bushwick, focusing heavily on the operation of his 130-year-old coal-fired oven. Nino explains that the oven is 17 feet by 14 feet and has distinct heat zones, allowing him to cook pizzas in under 90 seconds when the floor temperature is around 1,000 degrees Fahrenheit. He emphasizes that maintaining the correct temperature gradient is crucial for achieving the desired crispy crust without burning the bottom. The dough preparation utilizes an Empire spiral mixer rather than a planetary mixer because the spiral mixer minimizes friction heat, thereby protecting the gluten structure. The staff also prepares Sicilian specialties, such as the Anelletti pasta (ring pasta with beef ragu, eggplant, etc.), which is baked with a pizza dough top in the coal oven. Nino reflects on his extensive pizza-making history, mentioning winning competitions like the IPC 'Best of the Best' prize in 2019 ($2,500) and a 'World Champion Pizza Maker' award in 2016 ($5,000). The video concludes by showcasing the finished pizzas—a classic red pizza and a white pizza with mushrooms and basil—and ends with the on-screen text 'bon appétit'.

### Coal Oven Operation

- The 130-year-old coal oven measures 17x14 feet
- Pizzas cook in under 90 seconds when the floor reaches 1000°F
- Nino must constantly monitor heat zones (e.g., 700°F on one side, 570°F on the other) and brush out ash.

### Dough Preparation

- An Empire spiral mixer is used because it generates less friction heat than planetary mixers, preventing gluten damage
- Dough is allowed to rest for 20 minutes after mixing before being shaped.

### Menu Highlights & Techniques

- The restaurant serves classic coal oven pizzas made with DOP San Marzano tomatoes and 40-month Parmigiano Reggiano ($22 for Classic)
- Anelletti pasta is baked under a pizza dough crust in the coal oven.

### Nino's Background

- Nino has been making pizza since he was 11 or 12, winning multiple competitions, including a $5,000 prize in 2016 and a $2,500 'Best of the Best' prize in 2019.

### Service & Staff

- The restaurant is busy during service (5:15 PM shown)
- Nino's daughter, Penelope Luciana Coniglio ('Pizza Principessa'), is seen helping press dough
- Gregorio Damiano (In-House Sicilian) assists with preparation.

![Screenshot at 0:00: A worker shoveling coal into a storage bin next to the brick coal oven area.](https://ss.rapidrecap.app/screens/MA5dLKlfp78/00-00-00.png)
![Screenshot at 0:02: A freshly topped pizza being carefully slid into the mouth of the extremely hot coal oven using a long-handled peel.](https://ss.rapidrecap.app/screens/MA5dLKlfp78/00-00-02.png)
![Screenshot at 0:07: Nino Coniglio grating cheese over an array of individual terracotta dishes being prepared for the oven, likely the Anelletti pasta.](https://ss.rapidrecap.app/screens/MA5dLKlfp78/00-00-07.png)
![Screenshot at 0:55: A chalkboard sign outside Lucky Charlie advertising $5 well drinks and 'Pies Till 3 am'.](https://ss.rapidrecap.app/screens/MA5dLKlfp78/00-00-55.png)
![Screenshot at 1:00: A split screen showing Nino Coniglio at 1:00 PM waking up, juxtaposed with a chalkboard in the kitchen listing daily tasks.](https://ss.rapidrecap.app/screens/MA5dLKlfp78/00-01-00.png)