Pizza News

Neapolitan pizza comes to Lambertville at Liberty Hall

January 6, 2015, by No comments yet

People will have another place to consider who makes “the best” pizza on Saturday, when Liberty Hall Pizza opens here in the Canal Studios Complex at 243 N. Union St.

It’s billed as an authentic Neapolitan pizzeria featuring pizza made in a wood-fired oven, along with garden-fresh salads and draught root beer floats.

Chris Bryan is the head guy, deciding to open his own eatery after learning the business the past four years working for Nomad Pizza of Hopewell and Philadelphia. The company is known for its restored 1949 REO Speedwagon truck carrying a wood-fired brick oven and all the other equipment needed to make gourmet pizza at street festivals, fairs and …click here to Read Full Story

Old Town Pizza is driving brick oven taste around Cullman

January 4, 2015, by No comments yet

Pizza In CullmanFollowing an obsession with authentic rustic Italian foods, T.J. and Tiffiny Hagan traveled through Italy on their honeymoon, sampling local artesian foods and falling even more in love, with each other and the earthy flavors they encountered.

That inspired them to grow their own organic vegetables, fruits and herbs. And that, in turn, led them to something new and different for Cullman — a pizza truck with a brick, wood-burning, pizza oven.

 The truck and trailer can be seen around town at various venues, private parties and corporate events. When the sides are lifted, the rounded brick oven and prep kitchen appear, with T.J. manning the fire and pizzaiolo extraordinaire, Pelham Morris, doing all of the prep work in the kitchen. Pizzaiolo (Italian for pizza maker) Morris tweaked the original dough recipe to adapt to North Alabama’s ever-changing weather. Even the elevation is taken into consideration when…Click Here To Read Full Story.

Zuni Cafe: Among Many Titles, One of San Francisco’s Best Pizzerias and Trattorias Too

January 3, 2015, by No comments yet

Pizza at Zunis CafeThe roast chicken! The hamburger! The oysters! Zuni Café always presents the challenge of repeatedly ordering the tried-and-true classics that can never leave the menu or being a rebel, branching away from the status quo and opting for the constantly changing additions to the menu. Most of the Zuni legends, that consistently deserve the national spotlight they revel in, are not for vegetarians — even the fabled Caesar salad sports anchovies. Have no fear. A meat-free meal at the City’s most celebrated restaurant doesn’t just mean a bowl of mascarpone-slicked polenta.

That polenta, though, also is a creamy and comforting standard that never leaves the menu; it vies with the shoestring fries as all but mandatory sides to nibble on between courses. Of course, a combination of the two isn’t exactly the most fulfilling meal. So keep an eye on two overlooked parts of the Zuni canon: pizza and pasta. It seems half the restaurants opening in the Bay Area these days delve in “Neopolitan pizza” and “freshly made pasta.” They’re music to diners’ ears. Let’s face it, though, with the care Zuni puts into its ingredient sourcing and the use of …click here to Read Full Story

 

Brick + Wood: Fairfield’s Latest Pizza Addition

January 2, 2015, by No comments yet

woodfired pizza additionConnecticut is the pizza state, and these days even restaurants that don’t specialize in pizza are serving it. The mozzarella bar has been raised. The talk today is of 1,000 degree ovens and 60-second bakes.

That’s the talk at Brick + Wood, the newest addition to Fairfield County’s burgeoning pizza scene. The former Ponte Vecchio, in Fairfield’s Brick Walk, has re-opened. Same family, new look. Bright and contemporary – aluminum café chairs, rough-textured dark wood tables, pale blue walls and an open kitchen – the place looks fresh.

On a recent Thursday afternoon, Brick + Wood was filled with the full range of pizza-lovers, young couples, lunching ladies, mothers with small children, and seniors enjoying a…Click here to Read the Full Story