Euro Restaurant Solutions is the premier full service restaurant equipment supplier and contractor for the Washington, DC area. Euro Restaurant Solutions has built and supplied many of the finest eateries in the area, and is even responsible for the innovation of the wood-fired pizza oven trailer, which serves brick oven pizza on the move. We realize that a one-size-fits-all plan is not the key to a unique and successful restaurant, which is why we specialize in the customization that you need to stand out from the crowd. Whether you are looking for the perfect pizza peel, professional grade appliances, custom glasswork, or expert consultation, ERS is here to help your restaurant realize it’s full potential.
What really gets us fired up are our specialty NSF and ETL approved wood-fired brick pizza ovens, or Forni Napoletana. We import these ovens from Naples and then give them a custom makeover once they reach our warehouse. This includes but is not limited to custom mosaic tiling (to your specification), refinishing and coating of the base, and heat-treating the hood. This whole process results in a top-of-the-line oven built upon the proven tradition and design of three generations of Italian pizza making. We truly believe our products are the best, and we would not put our name on anything less. Marra Forni is the maker of superior ovens which feature traditional refractory brick domes that evenly distribute heat, allowing the oven to reach temperatures in excess of 900°F! The pizzas cook in 60 seconds or less and come out with crispy, yet flaky crusts and perfectly melted cheese. As an added benefit, wood-heated ovens pair the unique taste of traditional Neapolitan pizza with incredibly low operating costs. Our ovens are a key ingredient in the recipe for the world’s most delicious and perfectly cooked pizza.
If you are starting a restaurant, looking to expand, or just want a fully customizable Forni Napoletana to make your kitchen at home the envy of the block, Euro Restaurant Solutions fits your needs. Although our focus product-wise may be on our authentic wood-fired pizza ovens, our expert knowledge combined with years of industry experience gives us an advantage in providing the best equipment for your restaurant.
At ERS, we believe that Neapolitan style pizza is the best pizza in the world, but don’t take our word for it,
see what Yahoo had to say.
What started as a means to verify oven temperature is now one of the most ubiquitous foods in the United States. With approximately 3,000,000,000 pizzas sold in the United States every year, Americans consume what equates to 100 acres of pizza each day, or 350 slices per second! The question is, what happened in between? How did this baker’s tool become one of the most popular foods in the world?
An important factor in the rise of pizza was the 1889 debut of Neapolitan pizza, which has become the staple foundation for almost all pizzas made today. An important step in the process involved an exotic new fruit that was discovered in the Americas and brought back to Europe. Though once thought to be poisonous, the tomato gained popularity among the poor and quickly found its way to the tops of flatbreads, thus creating the world’s first pizza as we know it today. One of the world’s first pizzerias was Antica Pizzeria Port’Alba, in Naples. Pizza purists in the area believe that there are only two real pizzas, the Marinara and the Margherita.
The Marinara pizza was created first, featuring a topping of tomato, oregano, garlic, and extra virgin olive oil. It is called “Marinara” not because it has seafood on it (it doesn’t) but because it was the food prepared by “la marinara” for their seafaring husbands when they returned from fishing trips in the Bay of Naples. The more popular of the two, and the foundation for modern pizza, was the Margherita. The Margherita is largely credited for being created by Raffaele Esposito, who worked at the pizzeria “Pietro… e basta cosi.” Esposito was asked to bake three different pizzas for a visit from King Umberto I and Queen Margherita of Savoy. Out of the three that were baked, the Queen’s favorite was one featuring basil leaves, mozzarella, and tomatoes, which make up the colors of the Italian flag. The pie was named Pizza Margherita in her honor.
The Associazione Verace Pizza Napoletana (True Neapolitan Pizza Association) only recognizes the Margherita and Marinara varieties as authentic Neapolitan, but even these must adhere to strict criteria. The pizza must be baked in a wood-fired, domed oven (just like our Marra Forni wood-fired pizza oven) at 485°C for a period of 60 to 90 seconds. Also, the dough must be hand-kneaded. Pizzaioli cannot utilize a pin or any other mechanical means to roll the pizza, just their fingers. These pies also must not exceed 35 centimeters in diameter or be more than one-third of a centimeter thick in the center.
In addition to Neapolitan pizzas, the Marra Forni Wood-Fired Pizza Oven can be utilized to bake authentic Sicilian and Roman-style Pizzas, breads, meats, and even fish! Although the ovens are within the stringent guidelines for proper Neapolitan pizza-baking, they remain very versatile, incorporating temperatures in excess of 900°F to give your product a delicious smoky flavor.
