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  • #3161 by sk on 24 Mar 2019
  • Having not read thru the entire blog, is he making pizza in Cullman?  If so, where?
  • #3162 by PizzAmateur on 24 Mar 2019
  • Having not read thru the entire blog, is he making pizza in Cullman?  If so, where?

    https://www.pizzamaking.com/forum/index.php?topic=49548.0
  • #3163 by Icelandr on 24 Mar 2019
  • Regrettably it is now closed, last picture on their FaceBook page showed the WFO, being taken away, have not heard of a future location
  • #3164 by sk on 24 Mar 2019
  • Thank you, about 140 miles from me.  I might have taken the road trip.  Probably not a booming location for NP pizza!
  • #3165 by PizzAmateur on 24 Mar 2019
  • Regrettably it is now closed, last picture on their FaceBook page showed the WFO, being taken away, have not heard of a future location

    Thanks.  I am not far from Cullman, but I did not know he had closed.  :-\

    I don't do Facebook.

    I also just realized the link I posted did NOT have the address anyway.
  • #3166 by fornographer on 26 Mar 2019
  • Regrettably it is now closed, last picture on their FaceBook page showed the WFO, being taken away, have not heard of a future location


    Oh no! :(



  • #3167 by Roberto_buonissimo on 27 Jun 2019
  • i mean WHAT an awesome post ... it is simply an outstanding work, so well written, so heavenly documented and detailed.
    i am really lost for words - no one will ever understand the care and love we all try to give life to our pizzas.

    if there is something like a PHD graduation work on PIZZA - this is it and will always be.

    OMID u are a true master and inspiration - i really adore this thread. THANKS !!!
  • #3168 by tinroofrusted on 28 Jun 2019
  • i mean WHAT an awesome post ... it is simply an outstanding work, so well written, so heavenly documented and detailed.
    i am really lost for words - no one will ever understand the care and love we all try to give life to our pizzas.

    if there is something like a PHD graduation work on PIZZA - this is it and will always be.

    OMID u are a true master and inspiration - i really adore this thread. THANKS !!!

    This is really true and worth noting from time to time. To me this is probably the most significant thread on the forum.  Omid is a true Renaissance Man. 
  • #3169 by Pulcinella on 13 Sep 2019
  • #3170 by chrisgraff on 25 Oct 2019
  • Regrettably it is now closed, last picture on their FaceBook page showed the WFO, being taken away, have not heard of a future location

    I went there Spring 2018. Omid had already left the venture by that point. Nice guys, though...they even brought me behind the counter to make a pizza!

    It’s  unfortunate that they closed. From living in the South for 20+ years, I can tell you Southerners generally don’t like true Neapolitan pizza. Most “Neapolitan” places in Nashville are baking pies in cold ovens (5-6 min bake).

    Kudos to those guys for staying pure. Their pizzas were 100% DOP  :chef:

  • #3171 by Brent-r on 14 Nov 2019
  • For those of you in the Toronto area we have a few pizzerias that are Certified Verace
    I was invited to a Master Class by Breville at one of them.
    I commented on the experience here
    https://www.pizzamaking.com/forum/index.php?topic=53390.msg599834#msg599834

    It was a treat to sample the real deal from their take-out and to compare with my efforts.
  • #3172 by rdbedwards on 14 Nov 2019
  • Anyone know what happened to the oven at Strada di Napoli?
  • #3173 by mitcity22 on 24 Sep 2020
  • Hey Everyone, My wife was lucky enough to visit Bruno's in San Diego and she asked if they knew how Omid was doing. The staff said he lives north of San Diego and is working as a lawyer. He still stops in but has been very busy with work. Pizza was of course awesome.
  • #3174 by Roberto_buonissimo on 24 May 2022
  • i miss u  :pizza: :chef:
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