After reading the thread posted By Jeff V about the locations of every Stephano oven in the US someone added Vesta with their double stephano ovens. 2 new arrivals. I ran there today with hopes of a real Neapolitan to please my palate. The place is shiny new, Very well laid out, great bar, and best of all 2 Beautiful Stephano Ferarra ovens as the show piece. appearance = 10
I sat down directly in from of the ovens around 1:45 ,and there were but 2 tables occupied. I immediately went over to check/ drool over the ovens, and let the pizza maker know I had an interest and had a wood fired oven at home. I had my I pad so I showed him a few pics and asked about my other interest Oil cruet exactly like sitting on the counter. He said he would get the owner and ask Him where he got them. I have been after my cruet connection with no luck.
I ordered a Caesar salad $9 bucks and a Large Margherita pie $16 Bucks .Hey it is bergen County NJ. I only saw 2 pizzas come out and they had just fired oven #2 up for the evening . Commented it takes a long time to heat up.
Salad was an 8 ? with 2 slices of anchovies easily removable, and the wood fired croutons were tasty.
Then the Pizza.The dough looked to be 60% ish and was shaped by traditional stretch around the prep table no slap technique no toss here, and large about 16" wooden peels were used to launch and I started the timer and watched after 2 Minutes he was still spinning final bake around 2:55 I inquired on the temp and was told about 750 Owner later told me they run at 715 degrees.
Out it came and to no suprise was a NY style pizza from stephano oven!
I enjoyed it and it reminded me of more elite style / pizza town. Chewy, crispy (Bromate) and nice flavor from the wood.
Out Came the owner Frank, we discussed the Cruet with to which he also commented I could get them at RD, and I replied I don't want some stainless cheapo I wanted that! and 6 of them for my friends on PM.Com! at this point he knew I was serious and said he would see what he could do.
Frank is a great guy!! Once I opened the I pad and showed him my oven and a few pizza pics we hit it off. Its so cool to talk 1 on 1 with the owner. We talked in length about how he got the ovens in, all kind of ingerdient talk and the style of pizza he is shooting for, which is Not Neapolitan, although he trained with Roberto. (took that course at Amano) He had worked for Amano and Pizza Town so he has some nice variety in his background and has worked in the business. He Spent a good 20 min with me and then invited me to come down any time and play! how cool is that! play with a Stephano oven and a really cool diving arm mixer! which he took me in the back to show me (no pic sorry) only does 1/2 bag but a really nice imported mixer!! Its just nice to see he understands the passion some people have and be willing to spend some time talking about it. probably sick of wheres the wood go??
Anyway, I really enjoyed my lunch and my time there, and will definitely return. soon!
Is this a waste of a great oven? I think not. Frank knows what he wants to make, uses good ingredients ( he also makes his own mozz. daily!) and the final product is top shelf! The special tonight was going to be the Clam pizza like a Sally New Haven style. They also have a full menu that looked great as well, for those crazies who dont eat pizza:) I hope he makes it and I wish him well. Heres the web site and a few pics
www.vestapizzeria.comJohn
after thought Bill they do Mention the words Pizzaioli and artisan in the about part of the website?
they also have a cool take out window! in the back that opens to the parking lot.
