COALS ARTISAN PIZZA "LOUISVILLE'S FIRST"

As far as burning coal..... hmmmm. I wondered how much coal burning you have to do to take serious issue with it?

Along this same line I wonder if they have to get a permit from the air pollution control district for this oven? They seem to put their nose into everything else recently.

From Face Book: Video of the unloading and insertion through a small door.

Bituminous or Anthracite thats the question !

hello to the forum. My name is Mark Peters and we're thrilled to have the oven through that door!
to answer several recent questions about the fuel source: We will be burning anthracite coal. It comes from Pennsylvania. The permits required are the same for wood-burning ovens. It is considered a "solid fuel source" and inspected/permitted the same as wood.
The Reading Company will be supplying the coal in 40lb bags. We had many questions about coal as a fuel source. When I was at Tony Gemingnani's Pizza School in San Francisco, he was going through the process of getting permits from the city of SF for his new coal oven. He got them while I was there so we kinda figured that if they could get it done in SF, Lousiville should work as well.
We've been told that the anthracite burns with fewer particulate emissions than wood, but I have not yet received empirical data to support that.
Still; it burns beautifully and super-hot. Can't wait to cure the oven and start playing with our dough.o

. Can't wait to cure the oven and start playing with our dough.o

We can't wait either!

Throw a little Coke in there and some air and you can make steel..

Where exactly will the restaurant be? We went walking around the Vogue yesterday and could not figure out where? Thanks!!

Where exactly will the restaurant be? We went walking around the Vogue yesterday and could not figure out where? Thanks!!

I think the store that previously occupied the space was call Sustain. The old signs were up a week ago. While facing the Vogue sign, it would be the right hand rear (NE) corner.

I'll be in there to get some NYC style thin crust, should be nice and crispy with that 7oo degree oven

We burned that coal in our old house down in Butchertown and I couldn't believe the heat it generated. The difference between wood and coal is amazing. Good luck in the new venture. We live right by there and look forward to trying it out. Bill and Susi.

We burned that coal in our old house down in Butchertown and I couldn't believe the heat it generated. The difference between wood and coal is amazing. Good luck in the new venture. We live right by there and look forward to trying it out. Bill and Susi.

Wow..do many of the older homes in Louisville still heat with coal? How did you ignite it? We have to use mesquite to raise the temperature to 600 before the anthracite coal will even burn.
Coal is an interesting heat source in that it is conductive rather than radiant. If you take our oven and used wood as a heat source the temp would be higher towards the flame and cooler the farther out you went. Coal will heat the whole oven. There are no hot or cold spots.

Thank you for your kind words. We have heard great things about the Shady Lane Cafe and look forward to meeting you and the poet Bill!

Char me -- big time.

And anchovies . . . lots of anchovies.

Once upon a time I was in attendance at the Great American Beer Festival, and while I cannot remember the name of the brewery, the beer's monicker was unforgettable: Anthracite Porter.

Hmm, I thought -- nice imagery; black coal, black ale ... sounds like fun.

I asked for a sample. Unfortunately, it tasted rather more like coal-flavored beer than Porter. In fact, it was fairly wretched, perhaps second only to Pyongyang Beer from North Korea in my accounting of truly awful commercial beers swallowed in my lifetime.

My advice: By all means, bake pizza with it, but please don't commission a beer by that name. The flashbacks have never really ceased.

Where exactly will the restaurant be? We went walking around the Vogue yesterday and could not figure out where? Thanks!!

We were out at Cooking at the Cottage yesterday (wonderful shop, by the way). The Coal's Artisan Pizza is (or will be) pretty much across from there and towards Lexington.

I'm really looking forward to the opening of Coal's now that I have met the people who are inspired enough to open an establishment like this. After meeting and talking to Mark and Madeline at the potluck, I was quite impressed with their knowledge of pizza and their desire to put out a superior product. The oven they bought really is one of a kind. I wish them many years of great success.