It may not be wood-fired for the Neapolitan purists, but the new, eco-friendly, custom-built oven at Ristobar produces pies that nonetheless pass muster with Michael Bauer and without someone having to turn and move them by hand, it's capable of spitting out eight pies at a time in three minutes. In this Grub Street video, chef Angelo Auriana explains how the fancy oven works as he makes one of his signature, oval-shaped Lombard pies with tomato passata, fior di latte, oregano, and basil.
Video by Brian Smeets for Grub Street
Earlier: How Many Neapolitan Joints Will Soon Be Battling for Your Pizza Dollar? [Grub Street]