Okay, so it seems the only thing I can blog about when I actually am able to blog is pizza … but I suppose that’s nothing all that new, now, is it??
Amidst all the craziness of everything going on in life right now, we decided to drive up to Omaha for a day just for fun.
But mostly to eat Neapolitan pizza.
It’s been nearly a year now since we took our road trip up the west coast, thus a year since a “Great Neapolitan Pizza Quest” post has been seen. Check the above link in case you’re new here or have forgotten about our delicious Neapolitan pizza adventures!
Since then, we’ve been wanting to try Dante’s in Omaha, one of the very few authentic Neapolitan pizzerias in the Midwest (also VPN certified).
True to form, the margherita pizza is always a must …yum! And of course we can’t go to a Neapolitan pizzeria without sitting as close to the oven as possible and timing how long it was in the oven. These pizzas came out in approximately 100 seconds.
(See my Pinterest album for comparison pics!)
We also tried Dante’s Bianco pizza which included: “papa’s sausage, olive, chili, garlic, basil & mozzarella”.
It was very good as well, but I ended up wishing we would have just gotten two margherita pizzas because we love them that much that nothing else compares!
The Quick Stats (Erik’s notes)
Oven: Mugnaini
Cook Time: Approximately 100 seconds.
Dough: The dough is made in a spiral mixer, put into a cooler for 24 hours, balled into 9 ounce dough balls and put back in for 48 hours. To my surprise, the pizzaioli stated that they were using a 00 ConAgra flour blend. I must say whatever flour they’re using, the crust was top notch in flavor and consistency.
Taste: Immediately, the flavors brought us back to that unforgettable Neapolitan pizza taste that once one has, one never forgets. Sauce was spot on, the crust was spot on and the fior di latte (made using local, hormone and antibiotic free milk) complemented the pizza very well. My only complaint would be a slight lack of sauce and the fact that our pizzas sat on the counter finished -- about three feet away from us -- for at least 5 minutes and were getting cold when we received them.
We will definitely return to Dante’s next time we’re in the Omaha area!
![signature[4]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPpqSvK09DYUFNkvo5_gM6xdtVQn7Q0e9rlec96qgORvj2Lf5OEUTWaM1spIYbMoBZWDT_qZIeeE3_mQ2hv75c3GEnLU7R-hiorEDFSuhbJQON1O50j3boknO2WT6cqzigdAn5uf43bIw/?imgmax=800 "signature[4]")
Amidst all the craziness of everything going on in life right now, we decided to drive up to Omaha for a day just for fun.
But mostly to eat Neapolitan pizza.
It’s been nearly a year now since we took our road trip up the west coast, thus a year since a “Great Neapolitan Pizza Quest” post has been seen. Check the above link in case you’re new here or have forgotten about our delicious Neapolitan pizza adventures!
Since then, we’ve been wanting to try Dante’s in Omaha, one of the very few authentic Neapolitan pizzerias in the Midwest (also VPN certified).
True to form, the margherita pizza is always a must …yum! And of course we can’t go to a Neapolitan pizzeria without sitting as close to the oven as possible and timing how long it was in the oven. These pizzas came out in approximately 100 seconds.
(See my Pinterest album for comparison pics!)
We also tried Dante’s Bianco pizza which included: “papa’s sausage, olive, chili, garlic, basil & mozzarella”.
It was very good as well, but I ended up wishing we would have just gotten two margherita pizzas because we love them that much that nothing else compares!
The Quick Stats (Erik’s notes)
Oven: Mugnaini
Cook Time: Approximately 100 seconds.
Dough: The dough is made in a spiral mixer, put into a cooler for 24 hours, balled into 9 ounce dough balls and put back in for 48 hours. To my surprise, the pizzaioli stated that they were using a 00 ConAgra flour blend. I must say whatever flour they’re using, the crust was top notch in flavor and consistency.
Taste: Immediately, the flavors brought us back to that unforgettable Neapolitan pizza taste that once one has, one never forgets. Sauce was spot on, the crust was spot on and the fior di latte (made using local, hormone and antibiotic free milk) complemented the pizza very well. My only complaint would be a slight lack of sauce and the fact that our pizzas sat on the counter finished -- about three feet away from us -- for at least 5 minutes and were getting cold when we received them.
We will definitely return to Dante’s next time we’re in the Omaha area!
![signature[4]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn3eeiXQA2YhIzXi4-3yaNCHlTg6kHBa-oVhtHQyDJjc7NAFNFywz_AZtnf5FvTP6EzyDkrQ6lZBkvtlK6LhZFLSikVprc_gStxx7H8CtnX2s1xqHsbxrv09FIVi0Z7wN9_TVGUmAzJ2c/s1600-h/signature%25255B4%25255D%25255B4%25255D.jpg "signature[4]")
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