Chowhound Presents: Table Talk with Chef Zachary Golper of Bien Cuit | Answers Are In! ›

More from Restaurants & Bars

Restaurants & Bars Outer Boroughs

DiFara

p
pizzafreak | | Oct 13, 2006 11:56 AM

I know he uses a gas oven, and I am perplexed as to how he makes such an (argueably) really good pie with great charring. Is he using one of the new high tech ovens that throw off 700 degrees plus, or the Bakers Pride or similar?

More posts from pizzafreak

Feedback