If Salt Lake City seems like it doesn't get much credit as a food town, then Orem, Utah—45 miles south—isn't even on the radar. But between a series of strip malls, down a long drive, and across from what looks to be a half-finished rent-an-office space, is Pizzeria 712.
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The pizza above just emerged from a 900°F oven at Settebello Pizzeria Napoletana in Salt Lake City. Opened in January of 2007, it's the second Settebello location (the first is outside Las Vegas in Henderson, Nevada), and Utah's first VPN-certified pizzeria. The flour is Molino Caputo; the prosciutto, from Parma; many of the cured meat products, from Salumi in Seattle.
October! National Pizza Month! This month we'll be bringing you Daily Slice, quick snapshots of slices and pies all of us at the Serious Eats empire have been enjoying lately. —The Mgmt. [Photograph: Carey Jones] I think the world of former Serious Eats intern and Utah co-eater extraordinaire Alison Herzog, and I've never had cause to question her taste in food. But that didn't mean I trusted her when she told me that Maxwell's East Coast Eatery in a Park City, Utah, strip mall made "serious New York–style pizza." I mean—I'm from California. There are a dozen pizzerias within ten...