Browsing Tag pizza

Shelly Martin is an extraordinary person who not only studies artifacts from the past and built her own Pompeii Oven. Shelly is a CRM Archaeologist who finds life in the past fascinating. Spending time in Pompeii she discovered the beauty of the outdoor oven. Shelly decided to build an oven like the ones in Pompeii for her own home, here in Boulder.

Look at the beauty and elegance Shelly crafted into this stone stove designed after Pompeii ancients.  The fire is a testimonial of how well this oven works.

Shelly’s been making pizza with the oven. The fire rotates around the pizza cooking it all even and giving it a smoky flavor.

Shelly cutting the pizza.

It’s truly delicious!

Please Shelly’s site Visiting the Ancients to learn ancient culture and trips Shelly and her team are planning.

Doctoring up food is a tradition to many house holds. For those new to this expression, to “Doctor up” food means making improvements by adding on some extra love to quick or premade foods. Such as store bought sub sandwiches and frozen pizzas. When it comes to frozen pizzas, Grocery stores have so many gourmet varieties to choose from, but how often is the crust not right or the sauce flavorless or too sweet…
Click on the link for made at home Gourmet pizza toppings…

Daily Eats Food Lover’s Podcast #104
Alice Leeds and Renee Edelman give delightful comments on dining at Don Giovanni Ristorante. True New Yorkers’ dining experience. tomato and basel pizza, roasted portabella mushrooms on bed of spinach, lightly fried calamari, and caesar salad.

Click to listen:

tags: renee edelman, alice leeds, ny daily eats, pizza, calamari, caesar salad, gabcast

You can’t fool a kid who grew up in Waterbury, Connecticut about pizza. To this day nothing compares to Dominic’s Pizza in Waterbury especially the sausage pizza. They made their own sausage and it fried in small round balls.

Though some pizza aficionados would argue that in New Haven’s Italian section of Wooster Square, Sally’s and/or Pepe’s serves the best pizza in the world. In my opinion New York City really only has a hand full of great pizza’s places. Don’t let anyone tell you the overly cheesy Ray’s is the best until they tried Arturo’s, Don Giovanni’s, or Grimaldi’s under the Brooklyn Bridge. Traveling the world over you can trust me deep-dish pizza can only be created in Chicago. But Nikki Buchanan was right when she wrote about Pizzeria Bianco and Chris Bianco should be fawned over. Located in Historic Heritage Square on Adams Street in Phoenix, Bianco Pizzeria serves up the pie to die for.

Wanting to have a special dining experience for extended celebration of Joanne Fried’s birthday. Without reservations it well worth the very long wait which we spent at the Wine Bar next door before our table was ready.

Digging into three pizzas between the four of us. White pizza with Schreiner’s fennel sausage and thick sweet onions sat on smoked mozzarella, any Wise Guy would be proud to sink his teeth. Arugula and cheese with lots of garlic no sauce was also very yummy. And the traditional basil and tomato with cheese was a favorite. It was all about the light airy piecrust, which doesn’t leave you feeling overstuffed and needing to do extra sit-ups at the gym.