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Corky's BrickOven Pizzeria 4760 Little Rd Arlington, TX. 817.561.2675

Serious "Old World Wood-Fired" Brick Oven Apizza Napolitana

The picture above shows true "Old World Italian" Authentic "Wood-Fired" Brick Oven baking. A centuries old tradition!

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Our number in Arlington, TX. is 817-561-CORKYS(2675).

We are in Lincoln Court Plaza at 4760 Little Rd.

HOURS TUESDAY TO THURSDAY 11 AM - 8:30 PM.

FRIDAY & SATURDAY 11 AM - 9:30 PM.

WE ARE CLOSED SUNDAY & MONDAY.

If you have any questions, comments or suggestions please email NickD at the following address: CorkysBrickOvenPizzeria@tx.rr.com

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ANOTHER CORKY'S WEB SITE: In February 2007 our daughter Kelley decided to create her own Corky's web site. Stop by and check out what a great job she did at www.myspace.com/corkyspizza. While you're there become one of Corky's "friends".

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Deceptive advertising… It’s all around us. Businesses who use “trigger” words to grab our attention. Unfortunately many businesses make claims that are mis-leading at best and oftentimes simply not true!

For instance... How many times have you read or heard... Authentic New York Style pizza? Well, New York Style pizza is simply that... New York Style pizza, but it's NOT true "Old World Italian" Neapolitan pizza.

How about... "Authentic Chicago Style pizza"? Again, it's simply the way Chicago likes pizza... deep-dish and doughy... But it's NOT "Old World Italian" Neapolitan pizza.

Here's a good one... "Authentic Italian pizza". Well, these terms can be mis-leading. True Authentic Italian pizza requires specific criteria. How do you really KNOW whether or not it is truly Authentic Old World Italian Neapolitan pizza? Or is it just typical Fast-Food American pizza which has inundated our country over the years? Well here are a few facts you should know.

Italian Neapolitan pizza came in to existence in 1889 in Naples, Italy. Created by a famous “Pizzaiolo (Pizza Chef) for Queen Margherita. Pizza was baked directly on the deck of an open hearth in a coal or wood-fired custom-built brick oven, as shown in the picture above. You’re able to see the coal or wood burning in the back of the oven. You’re also able to see your pizza from the moment it is dropped on the deck until it is removed, usually anywhere from 3 to 5 minutes!

These ovens reach temperatures anywhere from 700 to 1000+ degrees. Although some “charring” around the crust oftentimes occurs, it is part of the “Old World” charm and flavor. For many, this “Old World” baking is not simple. It takes know-how, care, dedication and professionalism. That's exactly how we bake our pizza's at Corky's. Baking with any other oven is simply NOT authentic "Old World Italian Neapolitan pizza."

Pictured above is a typical "Suzy Homemaker" Deck Oven.

This oven was designed to be simple and easy mostly for the inexperienced. It operates with either gas or electric and doesn't require special baking skills. It is considered to be typical "Fast-Food" American pizza baking.

If your pizza is baked in a "Deck Oven" it is NOT
Authentic "Old World Italian" Neapolitan pizza.

Pictured above is a "conveyer belt oven".

This oven was designed to be even simpler and easier than the deck oven. It also operates on gas or electric and can be operated by literally anyone. It is used by almost all of the pizza chains for baking typical "Fast-Food" American pizza.

If your pizza is baked in a “conveyer belt oven” it is certainly NOT authentic "Old World Italian" Neapolitan pizza.

Although the "baking" process is one of the most important components of producing a quality product it doesn't stop with an "Old World" coal or wood-fired brick oven. It has been said that "not all brick oven baked pizza's are created equal". With that said, let's move on to the next issue...

Next... what about the sauce. Most pizza is made with a prepared canned "pizza sauce" and "doctored" with dry seasoning. This is typical American "Fast-Food" pizza.

Unless your pizzeria is grinding select Italian peeled plum or pear tomato's right from scratch... like the famous Plum tomato's grown in the San Marzano valley of Italy... then seasoning the ground up tomato's with "fresh herbs"... it's NOT authentic Italian Neapolitan pizza!
That's exactly what we do at Corky's.

Next, let's talk about the dough or the crust. Another very important component of a high quality product.

Many pizzeria's use a "high gluten" flour. A high gluten allows for more flexibility in stretching or tossing the dough for a visual effect.

Unfortunately dough made from high gluten flour is very chewey, almost like chewing bubble gum. Your jaw gets tired after a while. We believe in less gluten, less show, and tasty and tender to the bite. Made with an "Old World" family receipe that is simply divine.

Let's talk about the olive oil. I'm sure you've heard the "trigger" words before... "Extra Virgin" olive oil... even "Extra, Extra Virgin olive oil"!

Bottom line is... the all important key phrase is "First-Cold Pressing"... or "First Cold-Pressed". Which means no heat filtering or heat processing.

Translation... if you put a glass of olive oil in the fridge it will coagulate and become solidified... "First-Cold Pressed olive oil will remain liquid for some time... and the flavor is simply unmatched and it is simply better for us. It's all we use at Corky's.

High quality Premium toppings are another very important component. Read about our toppings on the "New Texas" page.

To navigate to another page on our site please click on a link at the top of this page.

If you have any questions or comments please feel free to email us at CorkysBrickOvenPizzeria@tx.rr.com

Thanks... Nick & Michele