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Fairfield's Brick + Wood Celebrates First Anniversary With Mobile Oven

Roberto Caporuscio, the President of the Associazione Pizzaiuoli Napoletani (APN), poses with Fairfield Brick + Wood Owner Paolo Cavalli.
Roberto Caporuscio, the President of the Associazione Pizzaiuoli Napoletani (APN), poses with Fairfield Brick + Wood Owner Paolo Cavalli. Photo Credit: Jay Polansky
A pizza from Brick + Wood.
A pizza from Brick + Wood. Photo Credit: Submitted

FAIRFIELD, Conn. -- Brick + Wood is celebrating its one-year anniversary with the launch of a mobile pizza oven.

“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 mobile events," said Owners Paolo and Clara Cavalli. "Essentially, the whole restaurant-concept is now transportable. We’re looking forward to hosting some over-the-top local events."

The mobile wood-fired, volcanic brick oven was custom designed by acclaimed fourth-generation pizza artisans Acunto Forni and imported from Naples. Like the in-house one, the mobile oven reaches temperatures of more than 1,000 degrees Fahrenheit with an overhead flame that cooks pizzas in 90 seconds or less.

Chef Jess Bengston, formerly of Westport's The Granola Bar, has joined the team at Brick + Wood, which includes three Associazione Pizzaiuoli Napoletani Certified Pizzaioli chefs. Paolo, Neil Ward and Alex Dugas were certified in September by Robert Caporuscio for their authentic pizza-making procedures.

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