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Showing results for tags 'Coal Oven'.
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Thanks again to a Chowhound post, the hunt was on for a newly open coal-fired pizzeria. They've been open all of four days and are located off of Route 108 about a mile east of the intersection of Routes 108/104/100 and west of Snowden River Parkway. It's in the same shopping center as a Starbucks and Coldstone Creamery. COAL*FIRE "Charred to Perfection" Open daily for lunch & dinner 410-480-COAL (2625) Located in Shipley's Grant 5725 Richard's Valley Road Ellicott City, MD 21043 After asking our server too many questions [sorry, we didn't know it was her first day], one of the owners did a drop-by, chatted with us about their 18-month pizza research and told us their oven is from Bellingham Washington. This oven uses coal, gas and electric/convection to keep the temp controlled and the flat surface hot. Because of this, the crust on our two pizzas were uniformly crispy. After seeing several "blonde" pies go out, we asked specifically for charred crust and were rewarded with this Margherita [12"=$12]: Excellent Moz from Ceriello Fine Foods in Baltimore's Belvedere Square and a choice of one of three pizza sauces. The sauces include Classic (straight up Marinara-plum tomatoes), Signature (a mix of spice and very mild sweetness � no hint of sugar at all) and Spicy (it'll get your attention and reminds me of Arrabiata sauce). Our second pie was with the Spicy sauce and sausage [12" = $12.50]. Also very good and benefitted from having less cheese on the pie. They also have 16" pies, but we opted for the variety of two 12" pies. After the Phat Pug flameout, I'm more hopeful for this place because its owners are industry vets though they own Nottingham's [sporty bar: billiards, dartboards, tiki and annoying website] in nearby Columbia.
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Joe2 Pizza/Bar is located on the corner of North & Howard in the Mount Vernon section of Baltimore. It's been languishing on my Balto-visit list for a while, but went straight to the top when I read Warthog's post on Chowhound. It's one of many posts devoted to Joe's pizza, but this post confirmed that a lump of coal was in Joe's future [in a very, very good way]. As someone who watched Phat Pug go down in coal ash, I've been hopeful that someone with more pizza prowess would step up. Joe Edwardson Owner/Exec Chef purchased a new coal-fired pizza oven, had it delivered and is now waiting for final municipal clearance to install and fire it up. So, the pizza I had Tuesday was an example of what he's able to do now. I had a Margherita with a thin sourdough crust made with San Marzano tomatoes and fresh Moz. The crust was super-crispy with a hint of the sourdough and held up to the tomato sauce well given its crackery texture. Fresh Moz and basil grown in their rooftop herb garden were the "icing." I had a chance to talk with Joe and told him that this board, unlike Chowhound, welcomes pros posting about their restaurants. Hopefully, he'll join the conversation.
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Looks like another pizza joint headed to Bethesda. Looks to be next door to Gaffney's. http://www.havenpizzeria.com/ -
When Mom and I went to New York for my wedding dress fitting at Atelier Aimee, we rolled into town and did the fitting, which took no time whatsoever, I was starving. Hubby and I had been to Angelo's a couple times before so Mom and I hopped, skipped and jumped and were there. I really like the pizza here, it isn't Neapolitan style, but I also don't know that it is really NY Style either. Moderate crust, good topping, very crispy with some char. I also have had pasta here that I liked too, as Hubby normally orders a pizza and I can steal a slice or so of his. I like the pasta with sausage and veggies in a white wine and garlic sauce, I replicate it at home a lot. Mom and I went in and she cracked up at the amount of pizza I could put away, she probably knew somewhat the hours I put in at the gym and how healthy I normally ate, but I don't think she quite knew. I was so excited to have that pizza, especially then when Arlington didn't have great pizza options like we do now. Anyway this is a fairly casual place, but it is good, honest food made with care. http://www.angelospi...y.com/index.htm -
Still one of my top 2 or 3 pizzeria choices in Manhattan.
