Published on 08-11-2010 12:02 PM
In 1991 the New York Times declared that American Flatbread was the best frozen pizza money could buy. More recently when Food Network star Rachel Ray deemed it the "best overall" frozen pizza.
From before 1990 American Flatbread founder George Schenk was working his vision of bringing pizza back to breadís roots. He reached back to the very beginning of bread baking and used the same artisan methods: simple, wholesome ingredients shaped by hands of thoughtful caring people, baked in a primitive wood-fired earthen oven.
Wood-fired, clay ovens are an ancient tradition stemming from community bread ovens of the old world. It is widely believed that stone/earthen ovens produce the best bread because of the almost magical transformation that happens from a wood fire. The result of this transformation is bread with a superior crust and tender crumb that can only be found from these masonry style ovens.