Via Tribunali Portland

Only two stops left on The Great Neapolitan Pizza Quest!  Visit our intro to Neapolitan Pizza and check out the other pizzerias we’ve visited to get caught up!



Via Tribunali Portland

Our second to last stop was to Via Tribunali in Portland.  The first Via Tribunali opened in 2004 in the Capitol Hill neighborhood of Seattle, and since turned into six different locations across the country.



Per each stop, we ordered a marinara and margherita DOC pizza:

Marinara: pomodoro, oregano, garlic, olive oil
Margherita DOC: pomodoro, mozzarella di bufala, grana padano, olive oil, basil

The cook time during our visit at Via Tribunali was about a minute and fifty seconds.



We’ll just go ahead and keep this simple … these pies were our absolute favorites of the journey! (See below notes for more details).
 
 

The Quick Stats (Erik’s notes)

Cook Time: Approximately 1 minute, 50 seconds

Dough:  Was using Caputo Blue at the time of our visit. The dough was warm risen between four and twelve hours and though I don’t believe one was used, the taste had a sense of a poolish to it. Moderate hydration and rose well.

Taste: The taste was utter perfection. Every ingredient seemed to burst with flavor. On a day towards the end of our pizza journey where the last thing we felt like eating was more Neapolitan pizza, we quickly changed our minds and found all the flavors that we had grown to love on our trip all in these two amazing pies. Truly this was a place that got every aspect completely right!

So basically, we love you, Via Tribunali!

Tony's Pizza Napoletana

Time to get the rest of The Great Neapolitan Pizza Quest online! I’ve been trying to get back into a nice routine of working as we got home from our road trip and life gotten a little bit busy. It’s quite evident that my posts have suffered!!

So without further ado, I bring to you the next stop on The Great Neapolitan Pizza Quest.

 
Tony's Pizza Napoletana
 
Our next stop in San Francisco brought us to Tony’s Pizza Napoletana. Erik has been a faithful follower of owner Tony Gemignani online, so it was certainly one of the stops we were looking forward to the most!



Tony has been in the pizza industry since 1991 winning numerous awards:

• Best Pizza Margherita at the World Pizza Cup in Naples, Italy (First American and non Neapolitan to win this award)

• Best Pizza Romana at the World Championship of Pizza Makers in 2011

• 9 Time World Pizza Champion

• 8 Time World Champion Pizza Acrobat 1995,1996,1997,2000,2001,2005,2006,2007

• 1 Time World Champion Pizza Maker 2007

• President of the World Pizza Champions Inc.

• 2 Time Food Network Gold medalist

• 2 Time Guinness Book World Record Holder

What is a pizza acrobat, you ask?? Check out this video of Tony on The Rachel Ray show for a preview. It’s pretty awesome!

Tony’s pizzeria is a full service restaurant and is unique in that it offers several styles of pizzas other than Neapolitan including Classic American, Italian, Sicilian, Pizza Romana, Gluten Free and New York, Detroit and St. Louis Style with seven different pizza ovens. They import authentic Neapolitan and Italian products each week and support several locally grown organic farmers and artisan cheese makers.



And his pizza definitely lived up to its hype. We were certainly not one bit disappointed!  Per usual, we ordered the Margherita and Marinara pizzas.

Marinara: dough made with caputo flour, san marzano tomatoes D.O.P., sea salt, oregano, garlic
Marherita: world pizza cup winner naples, italy -- dough mixed by hand using san felice flour then proofed in napoletana wood boxes, san marzano tomatoes D.O.P., sea salt, mozzarella fior di latte

 
Our pizzas cooked in approximately 80 seconds and were quickly devoured in what seemed like just about the same amount of time, ha!   

 
We got a chance to talk with Tony after our meal and just as on all his online videos, he’s always so eager to help others learn more about and cultivate their own pizza skills!

If you’re in the San Francisco area, you MUST stop at Tony’s Pizza! His wide variety menu of awesome pizza will certainly cater to making any taste bud happy!

 

Cheese Slipper Saturday

Time to blog? I think so!

I have not been a very good blogger since getting back from our trip, but I vow to get all caught up very shortly! But first … I wanted to share a new addition to Saturday nights in the Westside neighborhood that is …

Cheese Slipper Saturday

Cheese Slipper Saturday is a delicious collaboration between Fervere and Little Freshie.

As Little Freshie’s Facebook put it best, “start at Fervere, place your order, get your cheese slipper, then walk around the corner to Little Freshie for a place to sit and quench your thirst with a handcrafted beverage, after dinner coffee or an all natural snow cone for dessert!”

Details: Fervere for fresh cheese slippers, then Little Freshie for drinks // Westside neighborhood near 17th and Summit // Starts at 6:30, open until they sell out.



We have taken advantage of this the past few Saturdays and have not been disappointed!

 

iPhone pictured below is the “heirloom tomato & basil with fontina, provolone, and kasseri cheeses” as well as the “mushroom, onion, and fresh basil with gorgonzola, provolone, and kasseri cheeses”

Both are fantastic! But I must say, the mushroom onion version has been by far my favorite (which is no surprise, since I’m a mushroom and onion freak)!

 

And it’s probably more than obvious that you just can’t go wrong with Little Freshie! There’s not one soda, shrub, snow cone, or coffee I’ve tried of theirs that I haven’t liked.



So if you’re looking for something to do on Saturday nights … go enjoy the nicer weather and some delicious food with Cheese Slipper Saturdays. Fervere doors open at 6:30, and they usually sell out fast!