PizzaNearMe https://maderospizzeria.com Mon, 19 Aug 2019 13:45:34 +0000 en-US hourly 1 https://wordpress.org/?v=5.2.2 https://i1.wp.com/maderospizzeria.com/wp-content/uploads/2017/09/WhatsApp-Image-2017-09-07-at-13.png?fit=32%2C32&ssl=1 PizzaNearMe https://maderospizzeria.com 32 32 135252391 Here’s the latest on the Pizza Ranch restaurant planned for Wichita’s west side – Wichita Eagle https://maderospizzeria.com/heres-the-latest-on-the-pizza-ranch-restaurant-planned-for-wichitas-west-side-wichita-eagle/ Mon, 19 Aug 2019 13:45:34 +0000 https://maderospizzeria.com/heres-the-latest-on-the-pizza-ranch-restaurant-planned-for-wichitas-west-side-wichita-eagle/ Here’s the latest on the Pizza Ranch restaurant planned for Wichita’s west side  Wichita Eagle Readers have been wondering why nothing is happening at the spot near 21st and Tyler where Pizza Ranch is going to open. Construction should start in a …

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Here’s the latest on the Pizza Ranch restaurant planned for Wichita’s west side  Wichita Eagle

Readers have been wondering why nothing is happening at the spot near 21st and Tyler where Pizza Ranch is going to open. Construction should start in a …

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ECISD MENU: Week of Aug 19 through Aug. 23 – Odessa American https://maderospizzeria.com/ecisd-menu-week-of-aug-19-through-aug-23-odessa-american/ Sun, 18 Aug 2019 13:29:08 +0000 https://maderospizzeria.com/ecisd-menu-week-of-aug-19-through-aug-23-odessa-american/ ELEMENTARY BREAKFAST Monday: Trix, Tropical Twist, Zee Zees Mixzees, assorted milk. Tuesday: Cinnamon Glazed, French Toast, Tropical Twist, assorted apples, assorted milk. Wednesday: Kolache, Tropical Twist, apple crisps strawberry, assorted milk. Thursday: Breakfast sausage, biscuit, Tropical Twist, assorted apples, assorted milk. Friday: Goody Bun, Tropical Twist, Birthday Cake, applesauce cup, assorted milk. MIDDLE SCHOOL BREAKFAST […]

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ELEMENTARY BREAKFAST

  • Monday: Trix, Tropical Twist, Zee Zees Mixzees, assorted milk.
  • Tuesday: Cinnamon Glazed, French Toast, Tropical Twist, assorted apples, assorted milk.
  • Wednesday: Kolache, Tropical Twist, apple crisps strawberry, assorted milk.
  • Thursday: Breakfast sausage, biscuit, Tropical Twist, assorted apples, assorted milk.
  • Friday: Goody Bun, Tropical Twist, Birthday Cake, applesauce cup, assorted milk.

MIDDLE SCHOOL BREAKFAST

  • Monday: Trix, Uncrustables, Tropical Twist, Zee Zees Mixzees, assorted milk.
  • Tuesday: Chocolate filled crescent, Uncrustables, Tropical Twist, assorted apples, assorted milk.
  • Wednesday: Mini powdered sugar donuts, Uncrustables, Tropical Twist, apple crisps strawberry, assorted milk.
  • Thursday: Cinnamon Bun, Uncrustables, Tropical Twist, assorted apples, assorted milk.
  • Friday: Cocoa Bread Slice, Uncrustables, Tropical Twist, Birthday Cake, applesauce cup, assorted milk.

HIGH SCHOOL BREAKFAST

  • Monday: Trix, cocoa bread slice, banana bread slice, mini chocolate donuts, mini powdered sugar, donuts, Uncrustables, Tropical Twist, Zee Zees Mixzees, assorted milk.
  • Tuesday: Cinnamon glazed french toast, cocoa bread slice, banana bread slice, mini chocolate donuts, mini powdered sugar, donuts, Uncrustables, Tropical Twist, assorted apples, assorted milk.
  • Wednesday: Kolache, cocoa bread slice, banana bread slice, mini chocolate donuts, mini powdered sugar, donuts, Uncrustables, Tropical Twist, apple crisps strawberry, assorted milk.
  • Thursday: Breakfast sausage biscuit, cocoa bread slice, banana bread slice, mini chocolate donuts, mini powdered sugar, donuts, Uncrustables, Tropical Twist, assorted apples, assorted milk.
  • Friday: Goody Bun, cocoa bread slice, banana bread slice, mini chocolate donuts, mini powdered sugar donuts, Uncrustables, Tropical Twist, birthday cake, applesauce cup, assorted milk.

ELEMENTARY LUNCH

  • Monday: Cheesy nachos, corn dog, Munchable Snack Pack, refried beans, tangy broccoli salad, sliced peaches, assorted fresh fruits, assorted apples, assorted milk.
  • Tuesday: Chicken and dutch waffle, pepperoni calzone, Munchable snack pack, corn dog, chopped Greek salad, roasted sweet corn, mixed fruit, assorted fresh fruits, assorted apples, assorted milk.
  • Wednesday: Mini chicken tacos, steak fingers, Munchable snack pack, corn dog, whipped potatoes, cucumber salsa, pineapple tidbits, assorted fresh fruits, assorted apples, assorted milk, gravy.
  • Thursday: Chicken nuggets, tossed spaghetti, Munchable snack pack, corn dog, bread stix, green beans, Italian salad, sliced peaches, assorted fresh fruits, assorted apples, assorted milk.
  • Friday: Cheeseburger, hamburger, Munchable snack pack, corn dog, cilantro lemon, cucumber salad, tater tots, mandarin oranges, assorted fresh fruits, assorted apples, assorted milk.

MIDDLE SCHOOL LUNCH

  • Monday: Steak fingers basket, stuffed crust pizza, Sweet & Sour Chicken over Chow Mein, double cheeseburger, Munchable snack packs, corn dog, whipped potatoes, tangy broccoli salad, sliced peaches, assorted fresh fruits, assorted apples, assorted milk.
  • Tuesday: Beef tamale, wedge pizza, tossed spaghetti-s, sausage & cheese, biscuit sliders, Munchable snack packs, corn dog, bread stix, chopped Greek salad, green beans, mixed fruit, assorted fresh fruits, assorted apples, assorted milk.
  • Wednesday: Mandarin Orange Chicken over Chow Mein, chicken and dutch waffle, Tony’s Deep Dish pepperoni pizza, spicy chicken sandwich, Munchable snack packs, corn dog, cucumber salsa, roasted sweet corn, pineapple tidbits, assorted fresh fruits, assorted apples, assorted milk.
  • Thursday: Cheesy nachos, Mexican style pizza, lasagna, chili dog, Munchable snack packs, corn dog, bread stix, Italian salad, refried beans, sliced peaches, assorted fresh fruits, assorted apples, assorted milk.
  • Friday: Mandarin Orange Chicken over Chow Mein, mini chicken tacos, pepperoni calzone, bacon cheeseburger, Munchable snack packs, corn dog, cilantro lemon, cucumber salad, tater tots, mandarin oranges, assorted fresh fruits, assorted apples, assorted milk.

HIGH SCHOOL LUNCH

  • Monday: Steak fingers basket, stuffed crust pizza, Lemongrass Chicken over Chow Mein, double cheeseburger, Uncrustables 5.3 oz., Munchable snack packs, corn dog, whipped potatoes, tangy broccoli salad, sliced peaches, assorted fresh fruits, assorted apples, assorted milk, Chocolate Pudding.
  • Tuesday: Beef tamale, wedge pizza, spaghetti, sausage & cheese biscuit sliders, Uncrustables 5.3 oz., Munchable snack packs, corn dog, bread stix, chopped Greek salad, green beans, mixed fruit, assorted fresh fruits, assorted apples, assorted milk, Candy Cookie.
  • Wednesday: Chicken and dutch waffle, Tony’s Deep Dish pepperoni pizza, Mandarin Orange Chicken over Chow Mein, spicy chicken sandwich, Uncrustables 5.3 oz., Munchable snack packs, corn dog, cucumber salsa, roasted sweet corn, pineapple tidbits, assorted fresh fruits, assorted apples, assorted milk, cherry crumble.
  • Thursday: Cheesy nachos, Mexican style pizza, lasagna chili dog, Uncrustables 5.3 oz., Munchable snack packs, corn dog, bread stix, Italian salad, refried beans, caramelized peaches, assorted fresh fruits, assorted apples, assorted milk.
  • Friday: Mini chicken tacos, pepperoni calzone, Lemongrass Chicken over Chow Mein, bacon cheeseburger, Uncrustables 5.3 oz., Munchable snack packs, corn dog, cilantro lemon cucumber salad, tater tots, mandarin oranges, assorted fresh fruits, assorted apples, assorted milk, berry blue jello.

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Hungry Hound: Neapolitan-style pizza made with fresh ingredients – WLS-TV https://maderospizzeria.com/hungry-hound-neapolitan-style-pizza-made-with-fresh-ingredients-wls-tv/ Sun, 18 Aug 2019 13:29:06 +0000 https://maderospizzeria.com/hungry-hound-neapolitan-style-pizza-made-with-fresh-ingredients-wls-tv/ CHICAGO (WLS) — We all know how important pizza is in Chicago, but our Hungry Hound says two new spots are making great pies that aren’t deep dish or tavern-style. Not many pizza places in town are making their own cheese, but at the new Mozzarella Store, Pizza and Caffe just off of Michigan Avenue, […]

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CHICAGO (WLS) — We all know how important pizza is in Chicago, but our Hungry Hound says two new spots are making great pies that aren’t deep dish or tavern-style.

Not many pizza places in town are making their own cheese, but at the new Mozzarella Store, Pizza and Caffe just off of Michigan Avenue, the Italian import is making stracciatella, mozzarella and burrata fresh each day.

“In Italy we produce mozzarella fresh every day. We eat fresh every day, maximum after one week,” said co-owner Giorgia Somma. “The flavor, it’s completely different. There is more fat in our milk and this makes the mozzarella have more strong flavor than other mozzarella.”

Those warm, fresh balls of mozzarella are then transported about 50 feet to the pizza station.

“Our master pizzaiolo is Neapolitan and he has more than 30 years of experience in the restaurant,” Somma said.

EXTRA COURSE: Steve takes a look at the homemade meatballs served at Robert’s

It’s all pretty much textbook here: double-zero flour for the dough, San Marzano tomato sauce and homemade fior di latte. However, here the dough does get a longer rest than most Neapolitans.

“Our pizza has 72 hours of fermentation. The dough is so completely light you can eat two at the same time. You stay fantastic with your stomach,” said Somma.

The 900 degree-plus oven bakes them in about 90 seconds, resulting in a slightly wet middle.

“But this is good because it means the pizza is real Neapolitan,” she said. “I eat with the hands, yeah, I eat with hands or you can close like a wallet.”

Meanwhile, Robert Garvey recently re-opened his namesake pizza place in a spot in Streeterville after being closed for about a year. His thin artisan pies are as good as ever.

“It’s a little bit of a cross between a Neapolitan pie – a classic Neapolitan pie – and maybe a New York pizza. It’s got a nice big structured heel, with a three-day ferment,” said Garvey. “I was aiming at a crust that was both chewy and crunchy at the same time.”

He begins with dough that is extremely wet, pressing and stretching only with his fingers to keep all of that air and carbon dioxide intact. This technique will result in a nice chewy crumb along the edge. His riff on sausage and onions is also brilliant.

“We caramelize the onions. We roast the red onions for about four hours and it just – between the sausage and the nice onion, it just makes a terrific pizza,” he said.

He makes the sausage in-house. He encases and grills it, then adds slices to the pie along with hunks of fresh mozzarella. He then tops it off with some grated mozzarella just to protect the sausage from burning. The result, after about 8 minutes in a 600 degree oven is a beautiful, burnished edge, almost like a ciabatta.

For his fennel pie, he avoids tomato sauce altogether.

“Cream base, mozzarella, nice fennel, braised fennel, nice fennel salami and then we finish it with a little bit of honey,” said Garvey.

Plus, he gilds the lily with some fennel pollen, as well as fresh fennel fronds. Garvey makes a case for what actually defines “Chicago-style pizza.”

“Really looking for a pizza that was developed in Chicago and that’s what we did,” he said.

Robert’s pizza is a lot different than that wetter, faster-cooking Neapolitan and one of the main reasons is because the dough has the long fermentation and a lot of hydration – zero “tip sag.”

Copyright © 2019 WLS-TV. All Rights Reserved.

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The best deep dish pizza is not from Chicago – Salon https://maderospizzeria.com/the-best-deep-dish-pizza-is-not-from-chicago-salon/ Sun, 18 Aug 2019 13:29:05 +0000 https://maderospizzeria.com/the-best-deep-dish-pizza-is-not-from-chicago-salon/ Growing up in the suburbs of Chicago, there were a handful of city staples that made up my Midwestern identity. First, I was a Cubs fan, and since the Cubs never won — ever — I believed that made me a more loyal person. Second, I believed the unbearably-cold winters gave me what my mom called “character […]

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Growing up in the suburbs of Chicago, there were a handful of city staples that made up my Midwestern identity. First, I was a Cubs fan, and since the Cubs never won — ever — I believed that made me a more loyal person. Second, I believed the unbearably-cold winters gave me what my mom called “character and resilience.” And third, having been raised on Chicago deep dish pizza, I knew how the best pizza in the world tasted. Therefore, I was a world-class pizza connoisseur. 

I loved deep dish pizza so much as a kid that my dream job at was to work at Chicago’s iconic Lou Malnati’s Pizzeria, which was near my house in Schaumburg. At 16, that fantasy came true. My friend who worked at Lou’s as a waitress helped me get me a job as a hostess. When I wasn’t seating hungry families of four in the wooden dining room, I was back in the kitchen watching the chefs in awe as they tucked the toppings above the cheese and underneath the tomato sauce.

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If you’re unfamiliar with the proper order of ingredients on a Chicago deep dish pizza, it is as follows: crust, cheese, toppings and tomato sauce. Of course, the biggest perk of the job was getting free and discounted pizza. If the chef made the wrong pizza, I’d get a slice with the rest of the house. If my parents wanted pizza for dinner that night, I could get them a discounted pie. Once, my friend and I wanted to see how long we could go only eating pizza. We hypothesized a month, but we only lasted a week and a half. Still, my love for Chicago deep dish never faltered. 

Chicago’s deep dish pizza as it is known today is a relatively new tradition. The first commercial deep dish was created by Ike Sewell and Ric Riccardo, the founders of Pizzeria Uno. However, there has been some debate as to who actually made the very first Chicago deep dish pizza. Aldopho “Rudy” Malnati Sr. reportedly worked as Riccardo’s bartender, and it has been said that he contributed to the Uno’s original recipe. Lou Malnati was Rudy’s son.

I haven’t lived in the Chicago suburbs since high school. I went to college in Iowa, and I moved to New York City after I graduated. I always knew leaving Chicago meant leaving Chicago deep dish pizza, but I also thought there must be Chicago deep dish in New York, one of the food capitals of the world. Wasn’t the best thing about living in Manhattan having every type of delicious food at your doorstep?

I was surprised to discover that looking for Chicago deep dish pizza in New York was like mining for gold in Northern California — impossible to find. In New York, the only pizza option is New York-style pizza. While it made for good drunk munchies, I often found its hand-tossed, thin crust tasted no different than the paper plate upon which it was served. I was in a pizza crisis, and I was not alone. Everyone I knew who had moved from Chicago felt as I did. I know this is incomprehensible to New Yorkers, but for us it was a real downside to living in New York.  

In 2013, I moved to San Francisco. While I was excited for better weather and a more laid back California lifestyle, a part of me did believe I was only moving further away from a decent slice of pizza. Maybe it’s because they don’t have to eat their way through winter, but I always thought that warmer states had the worst pizza. Perhaps it was that very-low expectation I had that made my discovery of San Francisco’s pizza scene so shocking. Not only were there options other than New York-style pizza, à la Neapolitan pizza and even Hawaiian, but there were a variety of Chicago-style pizzerias to choose from, too.

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First, I discovered Little Star pizza in the Mission, which specializes in deep dish pizza made with corn crust. Its gooey cheese and buttery, crispy crust is simply better than Lou Malnati’s back in Chicago. Then there is a little hole-in-the-wall joint in the Richmond district called Grinders Pizzeria, which was founded the Chicago Tribune’s former pizza critic Joe Irick and Amanda Petrowski. As their website says, “One bite will take you right back to the windy city.” But, honestly, after eating Grinders, I don’t want to go back to the windy city for pizza. I want to stay right here! It helps that the spot is decoarted like a dingy Chicago sports bar, making me feel right at home. Zachary’s in the East Bay is also delicious and lives up the hype, too.

The truth is this: Since moving to the San Francisco Bay Area, I have not craved Chicago deep dish like I used to in New York, because the pizza here is without a doubt better than the pizza back home. Plus, since I’m removed from the intense Chicago deep-dish rivalry in the Bay Area, I don’t feel bad loving multiple deep-dish establishments. In Chicago, I have to stay loyal to Lou Malnati’s. If I don’t, I risk getting into a long argument about the best deep dish in the Windy City.

Chicago-style pizza holds a warm place in my heart, so it hurts me a little to say it but the freshness of the ingredients here in California makes the pies that much better. Ironically, what makes Lou Malnati’s great are the tomatoes, which are allegedly hand-picked from California each year. Pizzerias here also tend to get a little more creative with their pies. For example, at Little Star, one pie has mushrooms, onions and spinach blended with ricotta and feta cheese. 

If you ever find yourself in the Bay, don’t be afraid to stray from traditional California cuisine. The pizza is definitely worth it. I never thought I’d find better pizza in California. Then again, crazier things have happened — like adding a banana topping to a pie. 

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Popular Atlanta pizza restaurant robbed for 2nd time this month, police say – WSB Atlanta https://maderospizzeria.com/popular-atlanta-pizza-restaurant-robbed-for-2nd-time-this-month-police-say-wsb-atlanta/ Sun, 18 Aug 2019 13:29:05 +0000 https://maderospizzeria.com/popular-atlanta-pizza-restaurant-robbed-for-2nd-time-this-month-police-say-wsb-atlanta/ Loading… 0 Popular Atlanta pizza restaurant robbed for 2nd time this month, police say DEKALB COUNTY, Ga. – A popular metro Atlanta pizza restaurant was robbed for the second time this month Friday night, police say. Police say armed robbers stormed the Fellini’s Pizza in Candler Park on McClendon Road last night and stole nearly $2,000. […]

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Michael Seiden the surveillance video, which shows two men walking out of the restaurant loaded with cash and the register and customers scrambling to run away. 


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Seiden talked to customers, who are still on edge. 

“I think it’s very scary,” one customer said. “It makes us feel unsafe.” 

Atlanta police said this latest robbery happened Friday night just after 10. A security camera on the patio captured the robbers as they entered the restaurant. 

What happened next wasn’t recorded, but a second camera in the parking lot shows the robbers hopping into a white Chevrolet sedan. 

No one was injured this time, but earlier this month, robbers hurt one employee. 

On Aug. 5, police say two men walked into the same Fellini’s, pointed guns at employees and robbed them. One of the robbers hit an employee with a gun, police said.  None of the employees had access to the safe, so the two took off in a white Chevrolet sedan.

“They put everybody on the ground and just made everybody sit down,” a worker told Channel 2’s Audrey Washington. 

During that robbery, the security cameras were broken and didn’t capture the suspects. 

Police have not said if the two robbers in this case are the same men from the first robbery. 

A manager told Seiden that they are in the process of adding additional cameras, specifically inside the restaurant. 

On Saturday night, Atlanta police were patrolling the area. 

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