Pizza Week 2025: Brickhouse Pizza Company
OWEGO, N.Y. (WIVT/WBGH) – Our Special Pizza Correspondent Mike Tanzini is clocking in for one more shift at an Owego pizza spot where all eyes are on the oven.
When Rick Tricolla decided that it was time to slow down from the pizza business and move upstate, he wasn't planning on pounding any more dough. But those plans didn't last long.
'To be honest with you – we were semi-retired, and we found a need. I always loved wood-fired brick oven pizza, and I couldn't find one in the Greater Owego and Binghamton area that so we decided to take the plunge again,' said Tricolla.
A lifelong pizzamaker and business owner, Tricolla has operated woodfire pizzerias in Brooklyn and on Long Island. While each pizza ingredient has a big role to play, the oven is the star of the show.
'The cooking, the flavor, it just can't be matched with a gas oven. Some people use gas, propane and wood. It's just not the same. We are strictly wood. I think it shows in the final product,' said Tricolla.
So, Tricolla set out to find his next woodfire location and stumbled a vacant storefront along 17-C in Owego.
'I literally tripped over this. I was driving by and just tripped over it. The landlord was a nice fellow and it had some parking, so we decided to take a shot,' said Tricolla.
Tricolla opened Brickhouse Pizza Company last fall and rolled out his menu of custom, personal 12-inch pies featuring unique flavor combinations and fresh ingredients.
'They're all cooked individually to order. There's a little bit of a char to it that people aren't used to. It's a totally different product than what standard pizza is defined as,' said Tricolla.
And, so far, customers are loving the woodfire variation.
'I wasn't sure how people would react to it but overwhelmingly, people really enjoy the different combinations of vegetables, cheeses and meats. Specialty orders don't upset us. If anyone wants a custom pizza, we're glad to accommodate,' said Tricolla.
It all starts with the dough, which is made up of several blends of flour. Once it's mixed, cut, and weighed, it goes into a 24 to 36 hour fermentation period.
And, for those keeping score at home…
'And a 65% hydration for people who know what I'm talking about,' said Tricolla.
The dough is stretched out, and unfortunately, my dough is looking stressed out.
'We're on step 2 and we're already in contingency salvage mode.'
Now, we add the sauce, made up of California, San Marzano, and a few other types of tomato. Fresh herbs and spices are added to enhance the sauce's vibrant flavor. We top it off with freshly grated Grande brand Mozzarella, commonly known as the Holy Grail of pizza cheeses.
Tricolla says the fresh, quality ingredients he uses really makes his pies stand out.
'In the end, a lot of people try to cut corners, but we use premium and the best products on the market. Everything is made daily. It's a little more work, it's a little more expensive, but I believe everybody tastes the difference,' said Tricolla.
We place our pies in the 750-degree oven, and before long, we are ready to pull it out.
'When I was doing my research and homework, I got a pizza insurance policy under Jim's name. Let's see if we'll need it here. Nice and easy. Alright! Jim doesn't need to know about the insurance. We're all good.'
It's break time on my first day so why not have a quick slice with the guys?
'Richard, Rick, thank you so much for allowing me to be a part of the Brickhouse Pizza Company family today. Cheers! Perfetto! Well, time to get back to work.'
Our News 34 Pizza Poll remains live through the weekend, don't miss your opportunity to weigh in and tell us where you like to grab a slice. To do so, click here.
You can also find archives of Mike's other Pizza Week profiles from this year and many years ago by clicking here.
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