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?

Meet Wood Stone's first oven dedicated to burning coal. The oven is designed to create an environment that is responsible and reliable for using this traditional fuel source to produce the finest coal-fired pizza. 

We selected the Fire Deck 9660 to be our coal-fired pizza oven because it is unique among our Fire Deck series in that it can easily accommodate six 20" pizzas, perfect for those large New York Style pizzas.

The coal-fired 9660 features a standard door opening 54 inches wide x 10 inches high. The cooking surface is 70 inches wide, and 46 inches deep, resulting in 22 square feet of usable deck space. The dense, high temperature ceramic formulation of which the hearth and dome are cast creates a "deep heat sink" within the chamber of the oven.

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.