Are you a fan of New York Style Coal-Fired Pizza?  Have you been to one of the famous New York or Connecticut Coal-Fired Pizzerias (you know who they are)?  Do you want to try coal-fired pizza but are afraid to try it in your modern kitchen?

Enter Wood Stone's suite of coal-fired equipment.  Our goal in designing these pieces was to help overcome many of the challenges traditionally encountered by coal oven operators – inconsistent distribution of heat, difficulty maintaining an open flame, overall ease of operation.

To meet these challenges, we’ve selected 4 models from our Fire Deck series -- the 9660, the 9690, the 11260 and the Fire Deck 11290 -- to be our coal-fired pizza ovens.  We selected these models because they are unique among the Fire Deck series in that each can easily accommodate 20" pizzas, making them perfect for those large New York Style pizzas.

A Word About Coal-Fired Ovens 

Coal requires a significant investment in understanding proper operation and an oven that is designed to simplify proper combustion and temperature management.

Venting Coal-Fired Pizza Ovens

Coal is considered a solid fuel. Any oven using solid fuel as a fuel source (even a limited amount) should be vented in accordance with NFPA 96.