Why We Use a Brick Oven Pizza: The UlimateSlice of DC Pie
+3 Why We Use a Brick Oven Pizza: The UlimateSlice of DC Pie
Why We Use a Brick Oven Pizza: The UlimateSlice of DC Pie
Why We Use a Brick Oven Pizza: The UlimateSlice of DC Pie
Why We Use a Brick Oven Pizza: The UlimateSlice of DC Pie
Why We Use a Brick Oven Pizza: The UlimateSlice of DC Pie
Why We Use a Brick Oven Pizza: The UlimateSlice of DC Pie
I’ve always considered myself a pizza aficionado, but I know I’m one of many who claim the same title. However, it wasn’t until I recently sat down with my friend Dom, founder of DC Pie in Miami, that I truly understood the answer to the burning question: Why we use a brick oven pizza? This journey takes us back to 18th-century Naples, Italy, where the modern pizza as we know it was born. Brick ovens, or “fornos,” became essential in creating the perfect blend of crispy crust, chewy interior, and beautifully cooked toppings—elements that define an authentic pizza experience.
In our conversation, Dom shared that using a brick oven isn’t just about tradition; it’s about a commitment to quality and authenticity in every bite. This method of cooking has become synonymous with pizza craftsmanship, and it plays a central role in bringing people together. Pizza isn’t merely a meal—it’s a shared experience that has become a staple in gatherings around the world. And that’s exactly what our new series, Breaking Bread, is all about—exploring how shared meals like those at DC Pie create lasting connections and unforgettable memories.
A Brief History of Pizza (And Maybe Some Things You Didn’t Know):
The pizza we know and love today has a rich history that dates back to 18th-century Naples. Originally a simple dish for the working class, pizza quickly became a beloved staple in Italian cuisine, particularly for its versatility and the communal experience it offered. Whether it’s a simple Margherita or a more elaborate topping-laden creation, pizza has always been more than just food; it’s a way to bring people together, to share in the joy of a meal.
As someone who grew up in a house where food was central to every gathering, I can attest to the power of shared meals. Some of my earliest memories are of parties at my parents’ home, where friends and family would gather, and the artistry behind each dish was as important as the food itself. It’s a tradition that dates back to our ancestors—just ask the archaeologists who found evidence of ancient meals prepared around a 300,000-year-old hearth in a cave near Tel Aviv. They even discovered a circular loaf of bread with scoring marks, baked to be divided among the group.
DC Pie’s Brooklyn Roots
Dominic Cavagnuolo, a Brooklyn native, is incredibly passionate about his food. That’s the first thing that hits you when you step into DC Pie. Dom doesn’t mince words when it comes to the importance of ingredients and the tradition behind his recipes. It’s no surprise, given his deep Brooklyn roots and Italian family background. When I recently sat down with Dom at DC Pie in Brickell, it felt less like an interview and more like a history lesson with a side of delicious pizza.
“Breaking bread” is at the core of Dom’s vision—bringing people together over great food. As we weave our conversation through various topics, Dom keeps the orders coming, treating me to a parade of dishes that each have their own story. He’s quick to remind me that the OG chicken parmigiana was actually made with breaded, fried slices of eggplant in place of chicken, a dish called melanzane alla Parmigiana. Why? Because back in the day, protein like chicken wasn’t widely available in the Old World.
What’s the Difference Between Brooklyn and New York Pizza?
While both New York and Brooklyn pizzas are thin-crust, there’s a notable difference. Brooklyn pizza tends to have a crispy dough throughout that cracks when you fold the slice, whereas a classic New York slice has a crispy edge but a softer dough underneath the cheese, which bends when you fold it. So, if you’re looking for that satisfying crunch, Brooklyn-style is the way to go.
Why we Use a Brick Oven Pizza?
Now, let’s circle back to the question that started this whole journey: Why use a brick oven pizza? Brick ovens reach temperatures upwards of 900°F, which is crucial for cooking the pizza quickly—usually in just a few minutes. This intense heat creates that perfect crispy crust with just the right amount of char, while keeping the toppings evenly cooked without drying them out. It’s a method that’s been perfected over centuries and remains unmatched in delivering the authentic pizza experience.
The Menu:
DC Pie’s menu isn’t just about pizza—it’s a curated selection of dishes that reflect Dom’s dedication to quality and tradition. Alongside their signature Brooklyn pizzas, you’ll find salads like farro and watermelon ($11), meatball ($19), and watercress and pear ($12). There are also baked specials like ravioli ($16), eggplant parm ($14), and pepperoni chips ($8). For dessert, indulge in a Nutella pie ($12) or a berry and ricotta calzone ($11).
And then there’s Dom’s, the bar at the back of the restaurant—a nod to Dom’s six-year-old South Beach eatery. “This concept is an evolution of Lucali and Miami Bay Club,” Dom tells me. Whether you’re stopping by for a quick lunch or lingering with friends over drinks and food at the bar until 2 a.m., DC Pie has something for everyone.
Join Us Each Month to “Break Bread” at DC Pie
Next time you’re in Brickell and craving not just a meal but a truly memorable experience, make your way to DC Pie. As you savor that perfectly charred, brick-oven slice, you’ll get a taste of the passion and tradition that Dom and his team pour into every dish. But why stop at just a slice? We’re excited to invite you to join us for Breaking Bread at DC Pie, a series of exclusive events where we’ll gather over incredible food, featuring a lineup of star guests and speakers who share our love for community and culinary excellence. Sign up to our newsletter to learn how to join Breaking Bread—where the food is just the beginning of the conversation.
