Slice - slice.seriouseats.com

I'll investigate at the earliest opportunity, but I seem to remember going in there with the idea that the oven was not coal-fired and then being suprised that it was. And when I asked Mr. Ed Levine about it, he assured me that the Times Square John's was coal fired. I know. Hard to believe. The Chowhound comment should be taken with a grain of salt; it presumes that any place with a coal oven will produce pies with a nice char to the crust. This is not the case. I have eaten at many a coal-oven pizzeria that have not used the oven to its fullest char-inducing extent. —The Mgmt.

Angelos on 57th is coal oven...... I only know because I smoke next to the bags of coal when they are delivered in the morning.

@Matty: Well, the Times Square John's doesn't seem to char the pies as much as the Bleecker Street one. I'd guess because it's mostly tourists going to that one and they probably get complaints. I know that's the case with the Manhattan Totonno's. The one on 26th mentioned to us that they used to get so many complaints about "burnt" crusts that they started holding back on the char. @Nick: Duh. Gargh. I totally forgot about Angelo's on 57th, probably because I've never thought it was all that remarkable. I *did* know it had a coal oven. I'll have to check if its other location is coal. @ToddB: Thanks for the tip on the one at 64th. I was unsure about that one and the person who answered the phone when I called didn't seem to know anything. Pizzerias with coal ovens should make sure their entire staff knows -- especially staff members who deal with the public -- so they can trumpet it at the drop of a hat.

come on people what about brick oven gallery? they have what is said to be the oldest operating brick oven in the city coal / wood north 8th st and havemeyer 11211 kenny is the owner