Marcello's in Vancouver, BC

[JPY]

Anyone been to this place.  I beleive he was voted the best pizza in BC.  I'm heding up to Vancouver this week from LA for the BC foodservice expo.  I know he is from Italy but not sure from where.  He does do a Naples style pizza.

[tdeane]

Marcello's is lame.

[PizzaVera]

I think you need to explain why its lame...

[BrickStoneOven]

Read the reviews on the place everyone hates them.

Here is their site. http://www.marcellopizzeria.com/food1.html. Kinda expensive for a pie, $15 for a 12"... you can come to the place I work at and get an 18" for less.

[PizzaVera]

ohh ok... still awesome looking oven though,... WOW!!

[Matthew]

ohh ok... still awesome looking oven though,... WOW!!

It's like owning a Lamborghini & not knowing how to drive standard.

[PizzaVera]

It's like owning a Lamborghini & not knowing how to drive standard.

hahhhahahaa, yeah,  all looks and no action!

[Jackie Tran]

Website says the oven maintains an even temp of 500.  My home oven does a fantastic job of that.  What is the point of having a WFO then? 

The other italian dishes look good tho. 

[BrickStoneOven]

Website says the oven maintains an even temp of 500.  My home oven does a fantastic job of that.  What is the point of having a WFO then? 

The other italian dishes look good tho. 

They might have forgot to put the C after the 500 or maybe it is 500 and they finish off dishes in the oven.

[Jackie Tran]

By the looks of that pie, there's no way they baked that at 500C.  500F I can believe, although it looks more like 600-650 to me.

Doesn't make sense.  Maybe it's a misprint. 

[scott123]

Website says the oven maintains an even temp of 500.  My home oven does a fantastic job of that.

But, you're home oven doesn't have a well insulated hearth built with (most likely) 2 1/2" thick firebrick.  500 with that much thermal mass probably translates into the equivalent of 625 in a home oven with a typical 1/2" stone.

Why someone would pay thousands for a WFO oven, though, and then run it at NY temps- the logic of THAT complete escapes me.

[Jackie Tran]

But, you're home oven doesn't have a well insulated hearth built with (most likely) 2 1/2" thick firebrick.  500 with that much thermal mass probably translates into the equivalent of 625 in a home oven with a typical 1/2" stone.

Why someone would pay thousands for a WFO oven, though, and then run it at NY temps- the logic of THAT complete escapes me.

Well i understand the need for a cool looking oven to go with a nice looking restaurant but baking a pie at that temp seems irrational to me as well.  Well I haven't eaten there and maybe the pizza is great who knows.  Even if he didn't want to make traditional Naples pizza, I would at least think he would be making the Neo-Neapolitan pies at a higher temps.   Also the website says the oven can maintain steady temps of 500.  I don't think it actually says that's what he bakes at.  Either way, the pizza looks decent not impressive.