Stay tuned for a detailed tasting of the following brews!
Based on my proclaimed love of pizza, I was pumped to have an authentic brick oven in my hometown and looked forward to trying it upon my arrival.
Find all the info here: pomodori
I ordered the Margerita, the Preferiti and the special for the night a Quattro Formaggi for take out.
The pizzas are seen here from left to right: Margerita, Preferiti and Quattro Formaggi
They look great.
General comments – Dough was good, a little on the chewy side. Crust was not nearly as good as I expected for the wood oven. Only sporadic charring. Sauce was ordinary, if a little on the sour side. I didn’t get the bright tomato zip I was expecting of a fresh sauce. Buffalo mozzarella was a lovely addition. Basil was aromatic and flavourful. Considering the geography, the ingredients were as good as it gets. Overall I love what they’re doing. A much needed addition to the local cuisine. Probably won’t be immediately embraced by the local palate, but with a few tweaks could be exceptional. There is only one point that killed the Margherita and therefore my opinion of the meal. The onions. Raw onions do not belong on a Margherita. Period. Just ruined the taste and texture of what would have been an 8/10. I look forward to going again, ordering a Margerita without onions and giving them a second shot.
P.S – Please cut the pies next time.
FG: 1.008 – 4.725%
It’s done!
3131 Eastern Ave, Baltimore, MD
Voted best in Baltimore a number of times, I finally got around to checking it out. I wasn’t disappointed.
Order the Both Cheese Pie (Large) and Margherita (Large) . Both pies out the door for $20. A really good value.
The Both Cheese pie has a satisfying crust blended with a bright tomato sauce and a generous amount of cheese. The crust was almost sponge like on the inside, making a nice texture contrast to the crunchy exterior. The cheese blend was fantastic, with just the right amount of tartness. The sauce was the only disappointment. Not seasoned at all, it tasted of crushed tomatoes from the can. A little bit of seasoning and perhaps, a pinch of sugar could make this pie a 10/10. As it stands, a solid 8.5/10.
Not a traditional Margherita by any means. Thick, chewy crust. A little on the greasy side. A nice topping of fresh tomatoes, chopped basil and good mozzarella. At this point, the crust could really shine, and the balance of the fresh tomatoes with the tart cheese and sweetness of the basil made for a wonderful bite. A solid 9.5/10.
Brewed an English Pale Ale today.
Recipe:
Fermentables:
3.3lbs Light LME
2.0lbs Golden DME
80z Crystal 60L
Hops:
2 oz Kent Goldings – 60 min
2 oz Argentine Cascade – 20min
1 oz Glacier – 5 min
Yeast
Danstar Nottingham 11g Dry
OG : 1.044
Got the IPA bottled. Yield is 44 12oz bottles. ABV was calculated to be 5.5%. First bottle should be ready: Dec 12.
After an 8 day primary, I’ve moved to the carboy for a 2 week conditioning in the secondary. Estimated to bottle time is American Thanksgiving weekend.
Some additional pizza pics taken over the last few months.
