Sections

Ditmas Park pizza maker unearths coal oven in his basement

Early 20th-century coal oven uncovered in basement of Ditmas Park eatery

The Brooklyn Paper
Share on TwitterTweet
Share on Facebook
Subscribe

Get our stories in your inbox, free.

Like The Brooklyn Paper on Facebook.

Meet David Sheridan — Brooklyn’s first pizza archeologist.

The amateur pizzamaker-turned-Ditmas Park restaurateur discovered the holy grail of treasures for fans of the delectable dough, sauce, and cheese creation in the basement of his soon-to-open eatery: an ancient coal-burning oven used by generations of Brooklyn bread bakers hiding behind the building’s boiler.

“It was a sign that we were in the right place,” said Sheridan, who found the hidden treasure — which is currently illegal to use in New York City because of environmental concerns — buried in the back of the basement of the Church Avenue retail space he wants to transform into a restaurant by early next year.

The 14-foot-long steel oven forms part of the building’s rear foundation, extending three feet under the backyard, said Sheridan, who found the oven after learning that the space he rented once housed an Italian restaurant in the 1950s that used the oven to bake bread and pizza.

The oven’s door says “T. Dumbledton & Sons Oven Builders, 619 Carlton Ave. Brooklyn NY,” — the inscription from the Prospect Heights oven builder who died in 1920.

Yet it’s doubtful that the resurrected oven will be used to cook anything anytime soon.

“The amount of work to resurrect the oven would be significant,” said Sheridan, who said the oven’s chimneys are currently blocked, its flue rusted, and its door in need of repair. “But it’s not going anywhere.”

Coal ovens, which were originally used by bakers before being co-opted by pizza makers, are prized for their slow, but hot, burn that produces a pie that takes a bit longer than the trendier wood-fired pizza oven parlors that have been popping up around town.

Many a pizzaiolo — legendary pizza-maker Patsy Grimaldi among them — have made names for themselves with coal ovens, but some pizzaphiles say the oven is but an accessory to the art of pizza making.

“The oven doesn’t create the pizza, the pizza maker does,” said Scott Wiener, a pizza expert who leads tours of city pizza joints.

Coal ovens can’t be used unless they are either approved by the city or have been in use before the environmental laws were changed.

Despite the discovery, Sheridan, who cut his teeth in the pizza pie-making world by hosting wildly popular pizza parties at his home in Gravesend, says he plans on sticking with the electric oven he’s ordered from Italy for the bulk the pizza making duties at his new restaurant, Wheated.

Once it opens, the restaurant will join the new parent-friendly Lark Cafe on a strip of Church Avenue currently undergoing a development microboom.

Reach reporter Eli Rosenberg at erosenberg@cnglocal.com or by calling (718) 260-2531. And follow him at twitter.com/emrosenberg.

Today’s news:
Share on TwitterTweet
Share on Facebook
Subscribe

Get our stories in your inbox, free.

Like The Brooklyn Paper on Facebook.

Reader Feedback

Or from Yellow Hook says:
"Coal ovens can’t be used unless they are either approved by the city or have been in use before the environmental laws were changed".

Once, not that long ago, in a city not too far away, we had municipal garbage incinerators. Individual apartment buildings had them too. City parks burned leaves in the fall. City apartment buildings heated their buildings with COAL, and public schools heated with COAL.

Then, a boogie man jumped up and yelled BOO! and all the coal went away. But the polar bears thank you, because you are sacrificing coal cooked pizza!

Yaaay!
Oct. 8, 2012, 8:48 am
Paul A. from Bay Ridge/ Ft. Ham. says:
Does the boogie man remember the grit on window sills, cars, overcast skies and black snow? Take a look at photos of the city before the elemination of all the coal burning incinerators and buildings heated by burning coal. There appears to be very low hanging clouds over the entire city. Guess what that was?? It wasn't the aroma from fresh baked pizza that's for sure.
Oct. 8, 2012, 11:45 am
Or from Yellow Hook says:
And all of those coal burning things are now gone.

A few coal burning ovens will not darken the sky, make mom's wash dirty, nor stain the limestone buildings.

Coal isn't making a comeback, but outlawing a few coal burning ovens makes you feeeeellll sooooo goooood about yourself.
Oct. 8, 2012, 12:50 pm
Or not from Fort Hamilton says:
So what do you say we put two coal-burning pizzeria's on either side of your house? Or your mother's? Nobody's going to want to live next door to these things.
Oct. 9, 2012, 10:07 am
Or from Yellow Hook says:
Plaese look at the venting system of your favorite restaurant.

Please look at the thing called zoning.

Please take your thumb out of your mouth.
Oct. 9, 2012, 10:28 am
Or not from Fort Hamilton says:
Please remember even after venting, the exhaust goes someplace.
Please remember plenty of people live above pizzerias.
Please get your head out of your @ss, dimwit.
Oct. 9, 2012, 2:16 pm
old time brooklyn from slope says:
bfd - lots live over dry cleaners - who gives a ——
Oct. 9, 2012, 9:12 pm
old time brooklyn from slope says:
it is pizza - bigger isues to get your panties in a knot over -it is pizza -
Oct. 9, 2012, 9:13 pm
old time brooklyn from slope etc says:
it is pizza - get your panties in a twist about something important
Oct. 9, 2012, 9:15 pm

Enter your comment below

By submitting this comment, you agree to the following terms:

You agree that you, and not BrooklynPaper.com or its affiliates, are fully responsible for the content that you post. You agree not to post any abusive, obscene, vulgar, slanderous, hateful, threatening or sexually-oriented material or any material that may violate applicable law; doing so may lead to the removal of your post and to your being permanently banned from posting to the site. You grant to BrooklynPaper.com the royalty-free, irrevocable, perpetual and fully sublicensable license to use, reproduce, modify, adapt, publish, translate, create derivative works from, distribute, perform and display such content in whole or in part world-wide and to incorporate it in other works in any form, media or technology now known or later developed.

First name
Last name
Your neighborhood
Email address
Daytime phone

Your letter must be signed and include all of the information requested above. (Only your name and neighborhood are published with the letter.) Letters should be as brief as possible; while they may discuss any topic of interest to our readers, priority will be given to letters that relate to stories covered by The Brooklyn Paper.

Letters will be edited at the sole discretion of the editor, may be published in whole or part in any media, and upon publication become the property of The Brooklyn Paper. The earlier in the week you send your letter, the better.