Coal-powered revivalists stoke pizza sector’s smoldering new competition

Coal-powered revivalists stoke pizza sector’s smoldering new competition

Coal-fired ovens, staples of legendary pizzerias in the Northeast for more than 100 years, are turning white-hot elsewhere in the nation as operators look beyond wood-stoked hearths for a pizza trend revival.

The new wave of coal-oven pizzerias includes 11-unit Anthony’s Coal-Fired Pizza of Boca Raton, Fla., and nine-unit Grimaldi’s Coal Brick-Oven Pizzeria of Scottsdale, Ariz.

In Minneapolis, chef-owner Jordan Smith opened the 50-seat Black Sheep Coal-Fired Pizza Oct. 21 and

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