Entries tagged with 'Coal-Oven'
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Connecticut: Frank Pepe's vs. Frank Pepe's 'The Spot'
The larger "newer" Frank Pepe's oven vs. the older oven at "The Spot." Photographs by Jason Perlow On his blog, Off the Broiler, Jason Perlow breaks down the differences between the "new" Frank Pepe's Pizzeria Napoletana on Wooster Street and Frank Pepe's "The Spot," the smaller original location tucked away just behind it. The Spot is a smaller, less hectic location, that has a more intimate atmosphere, and we didn’t have to wait an hour to get in. Of course, now that Jason has blogged about this "secret," I suspect the lines at "The Spot" will get longer and...Coal-Oven Alert: Fired Up, Palm Bay, Florida
A new coal-oven pizza joint is set to open in Palm Bay, Florida, on Saturday, July 18. Looks like they're using an EarthStone coal oven. Fired Up Coal Oven Pizzeria 195 Malabar Road NW, Palm Bay FL 32907 321-727 - 3473; firedupcop.com...Pizza from a Backyard Coal Oven on Staten Island
Joseph L. Nizza/Atlantic Food Channel On Staten Island, 84-year-old Sylvia Prestia has been making pizza for decades in a makeshift coal oven. From the Atlantic Food Channel: Only in Staten Island could a pizza like this be the next best thing to eating meat, a pie created in 2008 for the meatless Fridays of Lent. Only in Staten Island could that pizza be called "The Passion of the Crust," and come with a free T-shirt declaring, "IT'S ABOUT THE PASSION!!" Only in Staten Island could that very same pizza spark so much outrage, it was featured on the front...'Pizza Blogger' Interview with Joe Edwardsen of Baltimore's Joe Squared
Speaking of pizza blogs, one that I've been enjoying immensely as of late is Baltimore-based Pizza Blogger. And this interview with Joe Squared's Joe Edwardsen (above) illustrates what I like about the site. "Pizza Blogger," as the anonymous author prefers to be known, asks Edwardsen a series of knowledgeable questions about Joe Squared's coal oven and the dough-making process. The questions are obviously informed by PB's experience working at D.C.-area bakery Uptown Bakers. PB's knowledge and passion shines through in all his posts. I come away from the site with the feeling that the entries are well-researched and trustworthy....Salvatore of Soho: Great Pizza on ... Staten Island
Salvatore of Soho 1880 Hylan Boulevard, Staten Island NY (Grant City; at Slater Blvd.; map); 718-979-7499; salvatoreofsoho.com Pizza Style: New York–Neapolitan/coal-oven Oven Type: Gas-coal hyrid oven The Skinny: Longtime pizzaman Salvatore Ganci is turning great, thin, chewy-crisp pizzas that stand shoulder to shoulder with the best coal-oven places in the city Price: Small Margherita, $9; large, $18 Just a couple blocks down from Pasticceria Bruno of Greenwich Village you'll find Salvatore of Soho. Geographically impossible, you say? Then you haven't been to Grant City, on the eastern shore of Staten Island, where this pizzeria has been cranking out coal-oven...Coal-Fired Ovens Hot New Trend in Pizza World
If you attended my Year in Pizza talk in early January, you know that 2008 saw a surge in the number of pizzerias using coal-fired ovens in the U.S. Since November 2007, Slice has kept a map of coal-oven pizzerias in the U.S., and in that time we've added countless new coalers. Not only has the rapidly increasing number of new coal pizzerias surprised us but where they're located has been interesting as well. Click through the jump for before-and-after maps....Coal Oven Alert: Coal Fire Pizzeria, Ellicott City, Maryland
Coal-oven slice seekers in the Baltimore 'burbs, take note: Coal Fire has opened in Ellicott City. The blog HowChow has some details. Coal Fire: 5725 Richard's Valley Road, Ellicott City MD 21043 (map); 410-480-2625...Las Vegas: Grimaldi's Coal Brick Oven Pizza
"Pools of white mozzarella swam in a sea of ruby sauce on one side, while chunks of sweet, fennel sausage seemed to dance on the other half." Grimaldi's Coal Brick Oven Pizza 9595 S. Eastern Avenue, Las Vegas NV 89123 (map); 702-657-9400; grimaldispizzeria.com Editor's note: Today we've got a dispatch from "L.A. Pizza Maven," our man in the City of Angels. LAPM filed this quite some time ago, and my lazy ass has sat on it—hence the references to the Big Dance of last month. Take it away, LAPM! —The Mgmt. March Madness has new meaning for me ever since...Totonno's Coney Island Reopening Early June
Totonno's, as it used to look. Photograph from timkang on Flickr I've had a lot of you emailing me or asking me in person: When is Totonno's in Coney reopening? As you should know, there was a fire at the legendary coal-oven pizzeria on March 14. When last we talked to Totonno's owner Lawrence Ciminieri, he said he thought the place would reopen in a month's time—which would be around, oh, now. I just got off the phone with Ciminieri, and he tells me that the target reopen date is now early June. "It took four weeks just to...Slice is part of the Foodblog Ad Network. To advertise on this site or across a network of food-related weblogs, click here.
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