Inside Business: Fireflour Pizza | Video

Jim Christanson | 12/4/2012

Kenny Howard is just getting warmed up in his new downtown pizza place.

"So, we`re cooking at an environment that`s between eight and 900 degrees for cooking pizzas," he said.

Last week, Howard opened Fireflour Pizza on 5th street. Howard previously sold his handmade creations on the street, but he`s spent the last few months essentially building a restaurant around this giant oven.

"We wanted a place where people could bring families. We wanted a place where people could have beer and wine and have pizza as a date. We wanted a place for people to gather."

Once his three-ton oven gets heated up, Howard says they can produce a pizza in about 60 seconds. But this is by no means your average fast food pizza.

"The type of pizza we`re serving is really best to be consumed pretty fresh. It`s not your traditional American pizza. It has a more sensitive crust," he said.

Howard says the secret lies in the oven itself, imported from Naples, Italy. Fireflour has room for about 20 hungry customers at a time, plus they offer take-out and catering. A cozy crowd nestled around the fire, but Howard says once you step inside, you certainly don`t have to feel rushed.

Fireflour is open Tuesday through Thursday from 11:00 to 9:00 and Fridays and Saturdays from 11:00 to 10:00.

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