Published October 29th 2015

Brick + Wood Celebrates One Year Anniversary with
New Mobile Wood-fired Pizza Oven, Two APN Certified Pizzaioli,
a Super Talented Chef Addition, and Pizza Competition
OCTOBER 29, 2015, FAIRFIELD, CT: There’s eye-catching wheels cruising the streets of town and it’s not your average luxury sedan- it’s Brick + Wood’s new mobile wood-fired pizza oven, custom designed by acclaimed fourth generation pizza artisans, Acunto Forni, and imported from Naples, Italy. The launch of the mobile pizza oven coincides with the restaurant’s one-year anniversary, which will be celebrated during a week of festivities, November 3 thru 8. But the excitement isn’t over yet – Chef Jess Bengston, formerly from The Granola Bar in neighboring Westport, has joined the team, which includes two newly APN certified pizzaioli.
The new mobile Acunto pizza oven mirrors the wood-burning one in-house, ensuring the same delicious pizza is available no matter where it is prepared. The oven reaches over 1000 degree temperatures in a short period of time with an overhead flame cooking the pizzas in 90 seconds or less. The surface is made of volcanic brick, which is more porous and prevents the crust from burning.
“We want our Neapolitan pizza, as well as our other staples including Italian street food and wines-on-tap, to be available for off-premise events. Essentially, the whole restaurant-concept is now transportable.  We’re looking forward to hosting some over-the-top local events,” states Owner and Master Pizzaiolo Paolo Cavalli.
Earlier this fall, Brick + Wood became the first - and right now, only Connecticut establishment to have three APN Certified Pizzaioli making pizza daily. Along with Paolo, Neil Ward and Alex Dugas were certified in  September by famed pizza maker Roberto Caporuscio for their artful work as pizza masters and adhering to authentic pizza-making procedures at Brick + Wood. This honorable stamp of approval by the Associazione Pizzaiuoli Napoletani attests to the authenticity of the pizza, from the dough method, to the sauce and cheese, and each pizza creation.
Chef Jess Bengston, who made her mark on the local dining scene with her vibrant and healthful cuisine while spearheading the kitchen at the popular Granola Bar in Westport, brings her originality and bold flavor approach to Brick + Wood’s popular Neapolitan cuisine. Customers can look forward to even more creative pizza specials, mozzarella bar items, fun street foods, and of course, those amazing desserts.
Brick + Wood invites customers to get in on the fun and enter their best pizza creation for a chance to win a spot in their popular Guest Chef Series!
Tell us about your favorite pizza creation: http://conta.cc/1ijIfZx
For more information about Brick + Wood and to sign up to receive emails about their events, news and promotions, please visit www.lovelifeandpizza.com. The one-year anniversary celebration will be held at the restaurant November 3 – 8, 2015 featuring daily food and drink specials and a sampling of our new dessert pizza straight from the mobile wood-fired pizza oven.