Grimaldi’s Pizzeria is redefining the pizza experience with its signature coal-fired brick ovens, delivering a taste that surpasses gas, convection, or wood-burning methods.

News New York New NYC rule forces wood, coal-fired pizzerias to install device to reduce oven emissions Pizza cooked in a brick oven at Lombardi's pizza restaurant in New York City.

Grimaldi’s Coal Brick-Oven Pizza manager Frank Santora say he is worried about miners' jobs and the domestic coal industry.

Authentic, unchanged, unforgettable. New York’s retro pizzerias serve pizza just like they did generations ago.

And just in time for a new city ordinance regulating pollution emitted by wood- and coal-fired ovens.

Black Sheep's "American-style" pies have the signature char of a coal-fired pie, but a thin crust that still has the ...

It's ethnic discrimination to force Big Apple pizzerias and matzah-makers to cut the smoky pollutants from their wood- and coal-fired ovens, according to a new bill sponsored by a state lawmaker.

California’s independent pizzerias craft unforgettable pies with fresh ingredients, bold flavors, and time-honored techniques ...

Big Apple pizzerias and other businesses that use coal- and wood-fired ovens should be given public dough — in the form of a tax break — to comply with a new emissions rule, a pie-lovin… ...

The oven is tamped down overnights, but it never goes out. The oven is believed to be one of only two coal-fired brick ovens operating in Pennsylvania.

Brick-oven and wood-fired pizzas require skills and training to make, but customers are falling fast for thin, chewy crusts and high-end toppings.