New York is a mecca for pizza. But did you know that the Hudson Valley is also home to a global leader in Italian-manufactured pizza ovens?

Founded by Dutch chef Peter de Jong in 2004, Fiero manufactures its industry-leading ovens in Italy. They are then assembled at its headquarters in Brewster and installed on-site at restaurants across the country. 

If you’re a pizza connoisseur, chances are you’ve chowed down on a slice from a Fiero oven. The Parlor in Dobbs Ferry, Ollie’s Pizza in High Falls, Sloop Brewing Co. in East Fishkill, and Captain Lawrence Brewing Co. in Elmsford are all clients.

For Sloop’s Executive Chef Adam Slamon, investing in a powerhouse oven was a big deal. “We knew that we needed an oven that could both meet the quality of pizza we wanted to offer and have the durability to tackle such a big space,” he says. 

Chefs and clients are able to book appointments and classes at the Brewster HQ to test ovens, experiment with baking styles, and strategize on personalized menus. 

Whether it’s Neapolitan, traditional rotating, or Roman, building an oven takes three to four hours. First, engineers set the base and legs; then they install the stone plate. Finally, they finish with exterior design work, from customized, branded tile facades to even hiding ovens in walls. 

“[Our] oven has become a workhouse of the kitchen. Being able to give our customers a consistent product has been a game changer for us,” says Slamon, “At this point, I can’t imagine using another oven to cook our pizza.”