New York City has been known as a hot spot for pizza for decades, but this past weekend, the city saw the opening of the world’s largest outdoor pizza oven.
In an exclusive interview with The Jerusalem Daily News, Angelos Pizza founder Peter Piper explained how he created the world-class pizza oven at Angelos in the 1970s.
“In the 1970’s, I had a friend who was going to be a bar manager.
He said, ‘You know, I would love to work at an outdoor pizza restaurant, so I will just come and show you around.’
I said, okay, why don’t you come to Angelos?
The idea was just so simple,” Piper said.
The oven was named Angelos, after the Italian goddess of love, and the pizza was born.
“I knew that I would create a special kind of pizza, and it would be made with passion and with a lot of love and love, that would bring happiness to people and a smile to everyone.
And so I started to think about what would make it better, and that was a really good question,” Piper told the Daily News.
The idea of making the world, in a way, better came from his father, who used to tell him that he was the one who would come to the restaurant.
“And I thought, well, I could just go to the oven and cook up something new,” he said.
“So we started working on the concept of making a pizza that would be a lot more beautiful than anything I had seen before,” Piper explained.
Piper’s father, Thomas Piper, is a renowned pizza chef and inventor.
He is also an internationally known inventor, inventor and inventor, and a philanthropist.
His father, father Thomas, was a member of the famous International Pizza Congress in Venice, Italy.
The pizza oven was designed to create the perfect crust, and Piper, like many other pizza oven inventors, wanted to find ways to make the crust even more delicious.
“There’s just a certain kind of taste that you want in a crust that you can’t get from the other kinds of breads, because they have a little bit of a dryness that makes them difficult to handle, but I really wanted the crust to be dry,” he explained.
The crust was then baked in a process that was as unique as it was beautiful, using a technique called an internal pressure cook.
Pieter, like his father and others before him, also used the oven’s internal pressure to create some of the finest flavors in the world.
“We’ve created a great crust and a great sauce, and I think that’s what you should be thinking about as you go through the process,” he told the newspaper.
Peat Piper and Angelos’ chef, Andrew Cazalet, also invented the Angelos Pepperoni.
The pizza sauce was created in a similar way to the Angelus Pepperoni, but with a different name: “The Pepperoni of Angelos.”
Piper, Cazolet and Angelo’s Pizza also took the time to customize the oven to fit their unique taste preferences.
“It’s really important that people can be a part of this experience, because this is a really unique experience,” Piper, who lives in New Jersey, told the Jerusalem Daily.
“People really love the experience of visiting a pizza restaurant and being a part, and when you go inside, you can see this really beautiful world and you’re in it,” Piper added.
The Angelos oven is the largest outdoor oven in the US.
The entire kitchen is on the roof of the Angelo restaurant, and was open to the public for the first time on Saturday.