PizzaNearMe https://maderospizzeria.com Thu, 10 Oct 2019 13:29:35 +0000 en-US hourly 1 https://wordpress.org/?v=5.2.3 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 Inside the Pizza Convention, the Cheesiest Event in Atlantic City – The New York Times https://maderospizzeria.com/inside-the-pizza-convention-the-cheesiest-event-in-atlantic-city-the-new-york-times/ Thu, 10 Oct 2019 13:29:35 +0000 https://www.maderospizzeria.com/inside-the-pizza-convention-the-cheesiest-event-in-atlantic-city-the-new-york-times/ Early one morning last month, Scott Wiener pressed his face up to a slice of pizza and inhaled. He held it aloft, checking its floppy bottom — “looking under the hood” is what he calls this well-practiced move — then daintily tore off a puffy pinch of crust. Mr. Wiener, a Pizza Today magazine columnist […]

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Early one morning last month, Scott Wiener pressed his face up to a slice of pizza and inhaled. He held it aloft, checking its floppy bottom — “looking under the hood” is what he calls this well-practiced move — then daintily tore off a puffy pinch of crust.

Mr. Wiener, a Pizza Today magazine columnist and the owner of a Brooklyn-based pizza tour company, was secreted away in a back room of the Atlantic City Convention Center, judging pies in late September at the Pizza & Pasta Northeast trade show.

“White Cheddar?” he wondered aloud after a bite, while his fellow judges checked the ingredient list on a handwritten note card supplied by the contestant. He was right.

Mr. Wiener takes his duties seriously. Like the rest of the judges, he lives, breathes and believes in pizza. He was among his people: pizza people, who can toss dough acrobatically, drop technical terms like cornicione — it’s the edge of the crust — and wear shoes printed with pepperonis.

They also wear pizza-spangled socks, neon-colored pizza-covered pants, and sew-on patches of melting slices with a dagger through the middle, and all manner of tattoos: chubby-cheeked pizza-makers tossing dough, psychedelic slices, and at least one heart ribboned with the slogan “pizza for life.”

Mr. Wiener, who also holds the Guinness World Record for the number of pizza boxes in a collection (595 and counting), is kind of the mayor of New York City pizza people, who had gathered at what is a smaller, regional offshoot of the annual International Pizza Expo in Las Vegas.

Both are the rare conferences where standard convention characters, like call center salesmen and quote-unquote booth babes, cross paths with hundreds of food nerds who can all recite from “The Pizza Bible.”

“I call it Jesus camp,” said Jenny Bello, referring to the religious vibe of the pizza shows, which she attends regularly. Along with her husband, Mark, she runs the nine-year old Pizza School NYC on Grand Street on the Lower East Side.

“Don’t say ‘Jesus,’” said Mr. Bello.

“O.K.,” said Ms. Bello. “Pizza camp.”

The Bellos were actually married in a ceremony officiated by Mr. Wiener, and all three are now seasoned pizza show veterans who tend to take the newbies under their wings.

That included a guy who looked like a bike messenger named Ben Stix. He represented the Nashville-based vegan meat company, the Be-Hive, and was walking the floor with a sack of faux pepperoni samples. The Bellos made him offer one to John Arena, an elder statesman of the pizza world and a member of the World Pizza Champions team, which is why he was dressed in a bowling jersey with his name on the back.

“It tastes like pastrami,” said Mr. Arena. It was mostly a compliment.

Mr. Stix and Mr. Arena had been hanging out near the booth run by Mike Kurtz, who makes a hit pizza topping called Mike’s Hot Honey. Mr. Kurtz, who is also pretty good at making pizza world connections, perfected his product working at Paulie Gee’s pizza in Brooklyn, where he still occasionally picks up a shift.

“This is our community,” Mr. Kurtz said. “I see friends of mine, customers of mine.”

Mr. Kurtz was dressed head-to-toe in burgundy, the same color as the hot honey he sells. His outfit also includes a bomber jacket for a shtick he developed involving the George Steinbrenner character from “Seinfeld” and the idea that everyone is trying to steal his recipe. Or something like that.

Mr. Kurtz had stepped out of his booth to talk to Angelo Womack, a co-founder of what is described as a “pizza lifestyle brand” called Rad Times Pizza, and Serhan Ayhan, whose family owns the confusingly named Boston Pizza in Queens.

“This is like pizza family all around,” said Mr. Ayhan, who hosts a Detroit pizza-style pop-up at his actual family’s Greek-style pizza shop in Astoria, Queens.

One easy way for a newcomer to join the family is to place in the competitions.

“If you score high, you can go from a relatively unknown to a star,” said Vincent Rotolo, a native New Yorker and former competitor who now runs Good Pie, his Las Vegas pizzeria.

Mr. Rotolo was there in part to support his “legacy,” as he calls the younger crop of pizzamakers. He had trained several taking part in this year’s contests.

Mr. Rotolo brightened as the judges’ results were about to be announced in the final minutes of Pizza and Pasta Northeast, and a crowd swelled toward the seven still hot ovens. “What’s beautiful is somebody’s life is about to be changed right now,” Mr. Rotolo said.

Like 33-year-old Vincent Gallagher, who just moved back to the East Coast after working in a San Francisco pizzeria. He came to the show alone, knowing no one, and won the competition for Neapolitan-style pies, one of the most difficult categories. He was now heading home to his wife with a $3,000 giant check, a pocket full of business cards, and a big gold trophy cup.

“We’ll drink tomato sauce out of it,” said Mr. Gallagher, who apologized to those gathered around him that he couldn’t stay in Atlantic City after the show to hang with the pizza people. He had a new puppy to take care of.

Mr. Wiener was also headed home. He had pizza duties. Just a few days later he’d be playing pizza mayor again at a fund-raiser he runs on behalf of Slice Out Hunger, which required ordering pies from more than 50 pizzerias.

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]]> 9548 West Dundee’s Woodfire Brick Oven Pizza gets neoNeapolitan pizza just right – Chicago Daily Herald https://maderospizzeria.com/west-dundees-woodfire-brick-oven-pizza-gets-neoneapolitan-pizza-just-right-chicago-daily-herald/ Thu, 10 Oct 2019 13:29:35 +0000 https://www.maderospizzeria.com/west-dundees-woodfire-brick-oven-pizza-gets-neoneapolitan-pizza-just-right-chicago-daily-herald/ Does anyone get excited about a new pizza place anymore? You should when it comes to Woodfire Brick Oven Pizza in West Dundee. Open since Aug. 17 in the former location of Francesca’s Campagna, husband and wife team Joe and Anne D’Astice have been building on their Rockford-based pizza concept at the busy corner of […]

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Does anyone get excited about a new pizza place anymore? You should when it comes to Woodfire Brick Oven Pizza in West Dundee.

Open since Aug. 17 in the former location of Francesca’s Campagna, husband and wife team Joe and Anne D’Astice have been building on their Rockford-based pizza concept at the busy corner of Main and Second streets. Woodfire began in 2010 as a mobile wood-fired pizza oven catering events, then it transitioned into a brick-and-mortar restaurant in downtown Rockford five years later. The West Dundee space has been handsomely remodeled and expanded into one spacious pizza palace that offers appetizers, pizzas, sandwiches, salads, desserts and just introduced last week — handmade pastas.

                                                                                                                                                                                                                       

Wines on tap, pizza, pasta and more are part of the dining experience at Woodfire Brick Oven Pizza in West Dundee.

  Wines on tap, pizza, pasta and more are part of the dining experience at Woodfire Brick Oven Pizza in West Dundee. – Patrick Kunzer | Staff Photographer

The ruby and slate color scheme is modern with the wood-burning oven and sleek bar as centerpieces. We snagged a table by the window on an early Wednesday evening for views of bustling Main Street and noticed that the eastern wall of tables are furnished with USB outlets (the bar also has them). There were a few patrons dining at the bar and couples and families enjoying medleys of pizzas at the tables.

For drinks, diners can choose among eight beers on tap including a signature Woodfire Blonde Ale brewed at Crystal Lake Brewing. My dining companion opted for a Half Day Frozen Tundra APA and I went with the on-tap Pacificana Chardonnay from California. Both were fine choices. White wines range from $7-$10 per glass and reds are $8-$15. Joe D’Astice’s favorite is a Round Pond Kith & Kin Cabernet Sauvignon that runs $15. Next time I’ll dive into one of the signature cocktails ($8.50-$12) like a Cranberry Lemondrop or seasonal sangria.

Bartender Jason Ostick pours a TiAmo Barbera wine on tap at Woodfire.

  Bartender Jason Ostick pours a TiAmo Barbera wine on tap at Woodfire. – Patrick Kunzer | Staff Photographer
                                                                                                                                                                                                                       

As for dinner, although the Havarti-stuffed coccoli (cheese-stuffed deep-fried dough finished with garlic butter and salt and pepper) was intriguing, we knew pizza was the plan, so instead we got underway with an order of Meatball Gigante. And it was. The housemade baseball-sized mix of veal and pork bathed in slow-roasted ragú accompanied by crostini for dipping was tender and flavorful. But we wished for more of the sauce. (You can also relish the savory meatball and sauce on a baguette — one of two sandwiches on the menu).

Woodfire's burrata appetizer features fresh mozzarella and cream, grape tomatoes, olive oil and balsamic glaze on focaccia.

  Woodfire’s burrata appetizer features fresh mozzarella and cream, grape tomatoes, olive oil and balsamic glaze on focaccia. – Patrick Kunzer | Staff Photographer

Other appealing appetizers included burrata (fresh mozzarella and cream, grape tomatoes and balsamic glaze on focaccia). The D’Astices get the handmade burrata delivered weekly from Puglia, Italy. Joe D’Astice says the marinated and charbroiled octopus is insanely popular at the West Dundee location. We noticed an adjacent table digging into fried Rhode Island calamari and artichokes. There’s also a roasted vegetable fondue; honey ricotta toast; warm marinated olives; and earthy Tuscan fries cooked in duck fat and finished with Parmesan, garlic, fresh herbs and black truffle sea salt.

I think an appetizer or two plus one of the three entree salads would make a grand dinner if you’re not in the mood for pizza. D’Astice says the coccoli is great for a table of four because each person can have one of the deep-fried cheesy bites and not get stuffed.

                                                                                                                                                                                                                       

Woodfire Brick Oven Pizza recently introduced pastas to its menu, including the tagliatelli featuring Bolognese made with beef, pork, veal and prosciutto.

  Woodfire Brick Oven Pizza recently introduced pastas to its menu, including the tagliatelli featuring Bolognese made with beef, pork, veal and prosciutto. – Patrick Kunzer | Staff Photographer

There was a stamp stating “Pastas Coming Soon!” over the list of imported and housemade pasta, so we overlooked some very attractive selections.

Alas, after we ordered our pizza, we noted other diners ordering pasta, so it is available now. Woodfire’s fettuccine, tagliatelle, gnocchi and spaghetti are made in-house by hand and the others are imported. The D’Astices’ goal is to have all pasta made on the premises when equipment from Italy arrives.

After indulging in the meatball appetizer, I’m convinced that the spaghetti and meatballs must be outstanding. But I’m a Bolognese fan, so the handmade tagliatelle with that rich slow-simmered meat sauce would be heaven on a chilly autumn night. Ditto for the housemade Roman-style gnocchi in a hearty oxtail ragú. The eight pasta dishes range from $16-$20.

A sausage and bell pepper pizza finishes cooking in a wood fire brick oven at Woodfire Brick Oven Pizza in West Dundee.

  A sausage and bell pepper pizza finishes cooking in a wood fire brick oven at Woodfire Brick Oven Pizza in West Dundee. – Patrick Kunzer | Staff Photographer

Among 11 red sauce-based pizzas, Joe D’Astice notes that the most popular are the prosciutto with arugula; a classic Margherita; and pepperoni (with an option to add spicy honey for a sweet kick). Under the specialty pizza heading, you’ll find 13 intriguing creations, from a much-ordered lobster pizza (lobster medallions, fresh mozzarella, shredded Grana Padano and drawn butter) to a perky artichoke and Gorgonzola. We went for the sausage with rapini and ricotta, and it was fabulous. Fresh mozzarella and ricotta lend a creamy element; rapini afforded the slightest hint of complementary bitterness; and the fennel sausage was perfectly seasoned.

The sausage comes from a local distributor, is par-cooked (because pizza is in the smoking hot oven for only three minutes) and then finished in the oven atop your pie.

I’ve had plenty of Neapolitan-style pizza that sports a great crust but a flabby center. Not at Woodfire.

Joe D'Astice and his wife, Anne, opened Woodfire Brick Oven Pizza in August in West Dundee. The original Woodfire is in Rockford.

  Joe D’Astice and his wife, Anne, opened Woodfire Brick Oven Pizza in August in West Dundee. The original Woodfire is in Rockford. – Patrick Kunzer | Staff Photographer

“One of the challenges with this style of pizza is that dough is a living, breathing thing and a wood-burning oven has temperature changes, too,” D’Astice explained. “To get it done correctly each and every time, the pizza is created so that the center is a little sturdier. The style is neoNeapolitan, adapted to retain the best parts of a Neapolitan pizza but more manageable so you don’t need a knife and a fork.”

The slightly salted crust holds up to all the toppings, and the edges are wonderfully chewy. Next-day leftovers (I like to reheat it in a covered nonstick pan for a few minutes until the cheese melts) were just as delicious.

Pizzas are 12 inches — one is enough for two people, especially if you indulge in an appetizer. But we noticed many diners enjoying their own pie, ostensibly so each can concentrate on their Buffalo chicken pizza but have a slice of a dining partner’s roasted red pepper and goat cheese, too.

In the coming weeks, look for rotating specialty pastas and several protein options like filet mignon and rib-eye steaks, pork chops and chicken entrees.

Pizza chef Blaike Kirby shreds cheese over a pizza at West Dundee's Woodfire Brick Oven Pizza.

  Pizza chef Blaike Kirby shreds cheese over a pizza at West Dundee’s Woodfire Brick Oven Pizza. – Patrick Kunzer | Staff Photographer

For a sweet finish, indulge in an apple pie or a s’mores pizza or one of the housemade desserts like crème brûlée, classic tiramisu, zeppole (doughnut holes sided with chocolate and crème Anglaise) or gelato. Woodfire’s 808 cheesecake is an award-winning slice from a Roscoe, Illinois, bakery. D’Astice’s personal favorite is bourbon bread pudding. So many delicious options.

As we head into the Midwestern chill, I anticipate making more than a few visits to Woodfire Brick Oven Pizza for a robust bowl of pasta and another go at the two dozen pizzas.

• • •

Woodfire Brick Oven Pizza

127 W. Main St., West Dundee, (847) 844-0886, dundee.woodfirebrickovenpizza.com

Cuisine: Wood-fired pizzas, handmade pastas and more

Setting: Modern, sleek and spacious

Prices: Appetizers: $5-$15; salads: $10-$12; pasta: $16-$20; sandwiches: $12; pizza: $14-$24; dessert: $4-$8; kids’ pizza or pasta: $6

Hours: 11 a.m. to 9 p.m. Tuesday through Thursday; 11 a.m. to 10 p.m. Friday; noon to 10 p.m. Saturday; closed Sunday and Monday

• Restaurant reviews are based on one anonymous visit. The Daily Herald does not publish reviews of restaurants it cannot recommend.

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Pizza Express Is Not Folding Into Calzone Express. Yet – Eater London https://maderospizzeria.com/pizza-express-is-not-folding-into-calzone-express-yet-eater-london/ Tue, 08 Oct 2019 13:29:12 +0000 https://www.maderospizzeria.com/pizza-express-is-not-folding-into-calzone-express-yet-eater-london/ One of Britain’s most loved restaurant chains, Pizza Express, faces an uncertain future. Bloomberg reports that the company is has appointed advisors ahead of talks with those it owes money. Langton Capital this morning said that the company currently had £1.6 million debt per restaurant. Pizza Express currently operates 320 across the U.K., with a […]

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One of Britain’s most loved restaurant chains, Pizza Express, faces an uncertain future. Bloomberg reports that the company is has appointed advisors ahead of talks with those it owes money. Langton Capital this morning said that the company currently had £1.6 million debt per restaurant. Pizza Express currently operates 320 across the U.K., with a further 61 oversees. Langton announced that this was “not sustainable.”

Bloomberg says that Pizza Express Ltd. has appointed the services of financial adviser Houlihan Lokey Inc. “to prepare for debt talks with its creditors amid tough trading conditions for U.K. restaurant chains.” As in the case of other high-profile chain restaurant restructuring — see Jamie’s Italian, Carluccio’s, Prezzo, and others — this principally involves first reaching an agreement with landlords and persuading its creditors — parties to which the restaurant group is in debt — to agree to the closure of a number of loss-making locations.

Bloomberg adds that Pizza Express has been “struggling with its core U.K. market at a time when it was expanding in China following its acquisition by private equity firm Hony Capital in 2014.”

The company’s revenue dropped by 11 percent in the second quarter of this year, while its debt rose to 7.9 times its earnings before tax (and other deductibles). That compares to a 6.6 times in the previous year.

The first Pizza Express — founded by the late Peter Boizot — opened in London in March 1965, and the company is considered as one of the original architects of what is now referred to as “casual dining” in the U.K. The original branch, which still exists on Wardour Street in Chinatown, assimilated pizza, and Italian food generally, with live jazz. It went public in 1993 and the investment which followed resulted in branches opening in cities across the country, often notable for their occupying former banks in handsome period buildings.

Sloppy Giuseppes, dough balls, and a would-be famous creamy salad dressing marked the chain as an affordable family restaurant that served decent, reliable pizza. Pizza Express precipitated the omnipresence on Britain’s high streets of Carluccio’s, Prezzo, Strada, Jamie’s Italian, and Ask Italian, and then it outlasted them all. It has been one of only a small number of high street chain restaurant groups to weather a disastrous period and avoid multiple site closures. Though that could be about to change, for reasons posited here, talk of its collapse is premature.

Nonetheless, even just the whiff of a post Pizza Express world tugged on Twitter’s nostalgic, emotional heartstrings today. Here, then, a few early elegies.

Check back for more on the actual story — and future — of Pizza Express soon.

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Victory for disability advocates: Supreme Court won’t hear Domino’s Pizza accessibility case – USA TODAY https://maderospizzeria.com/victory-for-disability-advocates-supreme-court-wont-hear-dominos-pizza-accessibility-case-usa-today/ Tue, 08 Oct 2019 13:29:09 +0000 https://www.maderospizzeria.com/victory-for-disability-advocates-supreme-court-wont-hear-dominos-pizza-accessibility-case-usa-today/ CLOSE The Supreme Court is tackling a heated topic early in their session on October 8, when an LGBTQ rights case has oral arguments. Richard Wolf reports. USA TODAY The U.S. Supreme Court’s decision to not hear Domino’s petition on whether its website is accessible to the disabled is considered a loss for the pizza giant and a […]

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The Supreme Court is tackling a heated topic early in their session on October 8, when an LGBTQ rights case has oral arguments. Richard Wolf reports. USA TODAY

The U.S. Supreme Court’s decision to not hear Domino’s petition on whether its website is accessible to the disabled is considered a loss for the pizza giant and a win for disability advocates.

The case was one of a long list of those the Supreme Court announced it wouldn’t hear, and as is usual the high court made no comment in declining to take the case. Monday was the Supreme Court’s first day of arguments after its summer break.

The order to not hear the case keeps in place a January ruling by the 9th U.S. Circuit Court of Appeals, which ruled that Domino’s and other retailers must make its online services accessible. It also means the case is expected to go to trial.

“Although Domino’s is disappointed that the Supreme Court will not review this case, we look forward to presenting our case at the trial court,” Domino’s said in a statement posted on its website Monday. “We also remain steadfast in our belief in the need for federal standards for everyone to follow in making their websites and mobile apps accessible.”

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If you live in Houston, your next Domino’s pizza delivery may be by an unmanned vehicle. Buzz60

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Pizza Hut’s mashup: The new Stuffed Cheez-It Pizza is available for a limited time

Guillermo Robles, who is blind, claimed in U.S. District Court in California that the pizza maker violated the federal disability requirements because he couldn’t order a pizza on his iPhone: The website didn’t work with his screen-reader software.

“In today’s tech-savvy world, blind and visually-impaired people have the ability to access websites and mobile applications using keyboards in conjunction with screen access software that vocalizes the visual information found on a computer screen or displays the content on a refreshable Braille display,” the lawsuit argued. 

In January, the 9th U.S. Circuit Court of Appeals ruled that Domino’s and other retailers must make its online services accessible. 

Robles’ attorney, Joe Manning, said in a statement to CNBC Monday that the Supreme Court’s decision was “the right call on every level.”

“The blind and visually impaired must have access to websites and apps to fully and equally participate in modern society – something nobody disputes,” he said. “This outcome furthers that critical objective for them and is a credit to our society.”

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The two fast food chains are testing the new menu items for a limited time. For better or worse. USA TODAY

Domino’s along with the National Retail Federation and Retail Litigation Center urged the Supreme Court to hear the case because the appeal court’s ruling “stretched the definition too far by deciding that websites and mobile applications must be judged as public accommodations rather than just considered as one of many ways in which a consumer might access a retailer’s offerings.”

According to the pizza company, a customized pizza can be ordered in-store, by phone, text, social media and voice-activated devices like Alexa and Google Home. Domino’s says it is developing a proprietary voice-ordering digital assistant, Dom.

“With a growing number of website accessibility cases being filed and conflicting rulings from circuit courts across the country, this is an issue that needs the clarity of a Supreme Court ruling,” said Stephanie Martz, the retail federation’s senior vice president and general counsel, in a statement. “Without guidance on what rules should apply, litigation will continue to divert resources from actually making websites accessible.”

Domino’s said in its statement that a nationwide standard would “eliminate the tsunami of website accessibility litigation that has been filed by plaintiffs’ lawyers exploiting the absence of a standard for their own benefit.”

Contributing: Associated Press; Frank Witsil, Detroit Free Press

Follow USA TODAY reporter Kelly Tyko on Twitter: @KellyTyko

Read or Share this story: https://www.usatoday.com/story/money/2019/10/07/dominos-pizza-website-accessibility-supreme-court-wont-hear-case/3904582002/

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]]> 9487 Domino’s stock tumbles after posting earnings miss and slashing long-term sales goals – CNBC https://maderospizzeria.com/dominos-stock-tumbles-after-posting-earnings-miss-and-slashing-long-term-sales-goals-cnbc/ Tue, 08 Oct 2019 13:29:09 +0000 https://www.maderospizzeria.com/dominos-stock-tumbles-after-posting-earnings-miss-and-slashing-long-term-sales-goals-cnbc/ How China is fueling the growth of beauty brands and boosting… In 2018, beauty sales in China grew 12.9%, compared with just 4.6% in the States. And prestige cosmetics companies such as L’Oreal, Estee Lauder, and Shiseido are reaping the… Retailread more

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How China is fueling the growth of beauty brands and boosting…

In 2018, beauty sales in China grew 12.9%, compared with just 4.6% in the States. And prestige cosmetics companies such as L’Oreal, Estee Lauder, and Shiseido are reaping the…

read more

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