Pizza lovers everywhere gathered at the mecca for pizza, New York City, for a spectacular celebration of all things pizza at the 2nd Annual One Bite Pizza Festival. This year, the event was bigger and better than the first-ever festival, adding a second session and bringing together some of the most iconic pizzerias, mouth-watering pies, and top-tier pizza-making equipment, all under one roof. Thousands of people flocked Randall's Island to try some of the best pizza in the country. One of the highlights of the festival was the innovative pizza oven being used at Coniglio's booth. They were using the MASTRO Stone Deck Pizza Oven and masterfully whipping up perfect pizzas for the festival’s hungry attendees. Being the most unique oven at the entire festival, it surely turned some heads.

A Celebration of Pizza Culture

The One Bite Pizza Festival, the brainchild of Barstool President Dave Portnoy's famous pizza reviews, has quickly become a must-attend event for pizza enthusiasts. One bite everyone knows the rules, and the rules here are to eat as much pizza as you can from the best in the business! One Bite Pizza Fest featured a collection of the best pizzerias from across the country, each serving up their finest slices to the delight of thousands of pizza aficionados. The festival had everything from Neapolitan, New York-style (both old-world and modern), New Haven style, Sicilian, bar pies and even pinsa! This event not only provided great pizza, but a comradery of a shared passion for pizza and those who dedicated their lives to crafting the best of the best.

MASTRO Stone Deck Pizza Oven

The MASTRO Stone Deck Pizza Oven: The Talk of the Town

The biggest challenge during a pizza festival is getting the right ovens for the pizzerias. A vast majority of these pizzerias use a specific oven at their stores and getting that oven to a festival grounds is not always possible. However, the fine pizza makers at Congilio's Old-Fashioned in Morristown, NJ knew that festival attendees couldn't get the true Coniglios old-world pizza experience on just any pizza oven. At the heart of Congilio’s booth was the MASTRO Stone Deck Pizza Oven. This is not your normal pizza oven found in most pizzerias. The MASTRO is a unique oven that takes the old-world traditions of pizza baking and blends them with the modern innovations of today's pizza equipment. So what is the MASTRO difference you may ask?

The MASTRO Pizza Oven Difference

  1. Superior Heat Distribution: The MASTRO utilizes a vapor tube system to heat each deck consistently and efficiently. From front and back, side to side the heat remains consistent so that your pizza bakes evenly. It always limits the amount a pizzaiolo needs to turn the pie and guarantees consistency of each pizza produced.
  2. Authentic Stone Deck Cooking: The high-quality stone deck mimics the traditional coal-fired pizza ovens used in old-world pizzerias. The stone used in the MASTRO oven retains heat extremely well. It also limits heat loss as pie after pie is loaded in a busy pizzeria. The stone deck also provides the trademark leoparding of the undercarriage, giving each pie a crispy texture and charred taste.
  3. Increased Thermal Mass: Thermal mass may be the most important factor in any pizza oven. What is thermal mass? It's the ability of a material to absorb, store and release heat. The MASTRO Pizza Oven has increased thermal mass that provides radiant and consistent heat throughout the product zone. This gives you the perfect pizza and limits heat loss.
  4. Energy Efficiency: Not many pizza ovens can consistently cook pizza at a low cost of operation. However, thanks to the single burner, vapor tube system and the limited heat loss, the MASTRO Pizza Oven can operate at a fraction of the cost. Make more pizza and save more money with the MASTRO.

Congilio’s Booth: A Pizza Masterclass

At the festival, Congilio’s booth, located in the VIP Section of the festival, quickly became a hotspot for festival-goers. They lined up in masses to try the 8.3 Portnoy-rated pizza. After trying a Coniglio's slice, attendees all agreed that the quality and the bake on the pizza made it stand out. "The crust was perfect," said one happy customer. That perfect crust was a testament to the perfect oven that Conglio's was slinging pies on.

Pizza makers at Congilio’s booth demonstrated their expertise in pizza-making while explaining how the benefits of the MASTRO. They explained how the oven helped them achieve such consistent results. The tantalizing aroma of fresh pizza filled the air, drawing in curious attendees eager for a slice. Every pie made that day was a testament to the power of great equipment paired with expert technique. The high heat retention and efficiency of the MASTRO allowed Coniglio's to pump out pizzas efficiently and while maintaining an impeccable quality.

Conclusion

As the crowd emptied out of the 2nd Annual One Bite Pizza Festival, one thing was clear. The pizza world had found a new champion in the MASTRO Stone Deck Pizza Oven. The pizza made at Congilio’s booth, and restaurant daily proves one thing. It proves what happens when you combine passion, skill, and top-tier equipment. Need a pizza oven that can provide old-world traditional coal-fired results and save you money on your fuel costs? Then you need a MASTRO Stone Deck Pizza Oven.