RED BARON Brick Oven Pepperoni Pizza is made with zesty tomato sauce, 100% real cheese, and hearty topping of pepperoni. Our authentic Brick Oven crust is crispy, bubbly, and bakes to golden brown. An excellent source of protein and a good source of calcium.

Wood fired or brick oven pizza is exactly what its names imply. It's a type of pizza that's cooked in a brick oven. Instead of being heated by electricity or gas, a brick pizza oven employs burning wood to cook pizza.

TOMATOES (WATER, TOMATO PASTE), ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), LOW MOISTURE PART SKIM MOZZARELLA CHEESE (PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), COOKED PIZZA TOPPING (SAUSAGE [PORK, MECHANICALLY SEPARATED CHICKEN, SPICES, ...

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, LOW MOISTURE PART SKIM MOZZARELLA AND PARMESAN CHEESES (PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), PEPPERONI MADE WITH PORK, CHICKEN AND BEEF (PORK, MECHANICALLY SEPARATED CHICKEN, BEEF, SALT, CONTAINS 2% OR ...

Brick Oven Pizzas are Crispier The consistent heat throughout the brick oven floor quickly eliminates excess moisture in the dough resulting in an evenly crisp pizza crust. This isn't the case in conventional ovens at other Italian restaurants, where certain portions of the crust may become soggy and limp.

You can use them not only to bake pizza or roast meat, but also to cook things like bread, cookies, and even steaks. Many people find that using a conventional oven is too limiting and prefer the flexibility of having a brick oven at their home.

Firebricks are the most popular type of brick for wood-fired ovens. They are made from a combination of clay, sand, and water that is fired in a kiln to temperatures over 2000 degrees Fahrenheit.

RED BARON® Deep Dish Pizza Singles Savor mouth-watering, perfectly portioned pizza made with real cheese, robust tomato sauce, and premium toppings on our classic crust.

The brand first went on sale in 1976. Between 1979 and 2007, Red Baron Pizza was promoted by the Red Baron Squadron. The squadron flew five modified Boeing-Stearman Model 75 biplanes. They performed formation aerobatics at air shows across the United States.

No, pepperoni is not entirely pork. Most pepperonis are made from a mixture of beef and pork. However, they were made from pork initially, but food enthusiasts are also experimenting with other meats like turkey. The cuts used to make pork-only pepperonis are the shoulder and belly, which have high-fat content.

Just when you thought our stuffed crust couldn't get more epic. Our original fresh dough is hand-stuffed with our signature pepperoni and melty cheese then baked into a seasoned crust. Finished with your choice of topping.

It is believed that the ancient Romans and people in all of its territories, including Naples and the modern-day Campania region, ate pizza as an every-day food. The ruins of Pompeii reveal that pizza was made in brick ovens with various tools and many different toppings and was sold at street stands and in bakeries.

Pizza ovens use materials that retain heat very well. Even after you turn off the heat source, they stay at high temperatures for a long time. It's the combination of heat retention, shape of the pizza oven dome, and radiant heat that ensures the evenness of everything you cook in a pizza oven.

A Blast From The Past. Wood-fired brick ovens, also known as Masonry ovens, date back to 4,000 years ago. These ovens are famously known to be derived from the Ancient Roman period; although, these ovens were greatly influenced by the Peruvian, Turkish, and Spanish cultures.

And you just want to keep a small flame going in the back of the oven. When you're cooking so you can get a nice heat coming over the top of that pizza or whatever you are cooking.

Outstanding Crust The crust on brick oven pizza is famous for a reason. The crispy outside and firm inside provide an incredible combination. The high heat of the oven seals off any moisture remaining in the dough of the crust. You won't see any sogginess because of the high temperature.