AnkurCS

Pizza CS in Rockville currently looking for an experienced line cook or junior sous chef to manage our prep team and learn the art of Neapolitan Pizza.

Please contact info@pizzacs.com if interested in applying and for more information.

I don't feel *that* guilty for asking: What the hell does it mean? Is it someone who tends the oven?

And, have you had any luck filling the position?

Don -  your guess was correct, the fornino is the oven tender.  And we're still looking for the right candidate for Pizza CS.

THE FORNINO

The baker of the pizzeria, the fornino wields a long-handled peel to transfer the pizza to the oven. As it cooks, he moves and rotates it a few times to ensure an even char, lifting it toward the flame-licked oven roof at the end of the process so the toppings emerge bubbling hot. A good fornino will cook a pizza to perfection in less than two minutes.

"The Anatomy Of A Pizzeria" by Keith Pandolfi on saveur.com

Looking for a Neapolitan Pizzaiolo/Fornino.  Direct wood-fired oven experience preferred, but willing to train the right candidate.

Inquires:

info@pizzacs.com

I'm happy to announce that today marks the 2nd anniversary of Pizza CS!  Many thanks to all of the forum members here (and Don!) who have supported us along the way.

To celebrate and to thank our loyal patrons, we're running an anniversary special today and tomorrow (Friday and Saturday, November 8-9):  $2 off all pizzas, $2 off all beers, and 50% off all bottles of wine.

As far as relocating, the current re-development plans are currently in the air and may be delayed.  We're standing by for more information, while keeping our eyes open for a suitable space in the immediate area.  Jon and I are committed to the neighborhood and plan to be around for many years to come.

Best,

Ankur

While I haven't been to Jim Lahey's Co., his Sullivan Street Bakery has some fantastic roman-style pizza al taglio.

I'd have to agree with both Will and Edan on their points above and am also extremely flattered to have Pizza CS mentioned in this thread!

While I've trained with the VPN as well, I would not say that they are the definitive word on pizza napoletana. Now, that's not to say that they weren't incredibly helpful to me personally. Because of them, I was able to meet and learn from some incredible pizzaioli - who taught me the most important ingredients are your own passion and respect for the traditions of pizza napoletana: specific sourcing of ingredients, making and handling the dough with care, cooking at at the proper temperature, and always going by your own feel and taste throughout the process.

Many of my favorite Neapolitan pizzerias here in the US are not VPN and they slice their pies, but I'd be hard pressed to find faults in their renditions.

Best,

Ankur

Hi All-

A year ago today, Pizza CS opened its doors. Many, many bags of flour and balls of fresh mozzarella later, we're going strong and are loving every day of it! Time really does fly when you're having fun!

To celebrate and to thank all of our supporters, take 10% off today when you wish us a "happy birthday" when placing your order.

All our best,

Ankur and Jon

Hi Everyone,

Starting this week, we're introducing Wine Wednesday, where all bottles are 50% off. And we're continuing with our other specials, like $2 Drafts of Peroni and Magic Hat #9 on Tuesdays and our Weekday lunch special for $10.

Jon and I have been working on some new pies and plan to introduce them over the coming weeks.

To begin, we'll be serving our new S'more dessert pie on Sundays: malted and sugared crust with melted chocolate, charred marshmallows, graham crumbles, and whipped cream.

We look forward to serving you soon,

Ankur

It's been an amazing first month. Many thanks to all of you for the support and feedback! Our team and I strive to do better every day, so please keep introducing yourselves and keep those comments coming .

Starting tomorrow, December 6th, we're introducing a few specials for the month of December. First off is $2 Tuesdays, where we'll be serving $2 drafts of Peroni and Magic Hat #9 all day. Secondly, we're starting the CS happy hour from 5p-7p Tuesday - Friday with $3 drafts and $4 wines from A Mano.

We also have a new weekday lunch special: an 11" Margherita pizza, a fountain drink, and a scoop of our delicious, JJ Hoffman's ice cream - for $10 (tax included).

Lastly, keep an eye on our Twitter feed or Facebook page for additional pizza specials. We recently offered free upgrades to Buffalo Mozzarella on any pizza, courtesy of Bufalatte, and hope to do so again soon.

Happy Holidays!

Ankur

Anytime I can leave the pizzeria early enough, my first stop is Tortacos. One can sum them up with 4 words: amazing, honest, simple, and fresh. While the tacos are definitely LA-style authentic, I rarely make it past the Chicken Burrito w/ a side of Guac & Chips.

Hello all-

I'm the co-owner of Pizza CS and can confirm that we're planning to open next month in the aforementioned space. We're currently wrapping up construction and are gearing up for inspections later this month.

At this time, I can share that we'll be serving traditional Neapolitan pizzas, salads, and old-fashioned ice cream from JJ Hoffman's Creamery in Carroll County, in addition to beer and wine by the glass.

The best places to keep tabs on our progress are our Facebook or Twitter until we announce our opening and the website is ready.

Both Jon and I are really excited to be part of the Rockville/DC community and dining scene. Thank you for welcoming us to the forum!

-Ankur

Hi Folks-

It's been a long journey. We'd like to thank you all for your messages of support and for welcoming us to the forum.

We're officially set for our Grand Opening on Tuesday, November 8th. And to help celebrate, we'll be offering $6 Margherita Pizzas, or $3 off any other pizza, through November 27th.

For more info and our menu, our website is now available.

-Ankur

Pizza CS

Hello all-

I'm the co-owner of Pizza CS and can confirm that we're planning to open next month in the aforementioned space. We're currently wrapping up construction and are gearing up for inspections later this month.

At this time, I can share that we'll be serving traditional Neapolitan pizzas, salads, and old-fashioned ice cream from JJ Hoffman's Creamery in Carroll County, in addition to beer and wine by the glass.

The best places to keep tabs on our progress are our Facebook or Twitter until we announce our opening and the website is ready.

Both Jon and I are really excited to be part of the Rockville/DC community and dining scene. Thank you for welcoming us to the forum!

-Ankur