Fiamme Wood Fired Pizza Co

1 Reviews on “Fiamme Wood Fired Pizza Co”

• TheAngryEater

  Imagine that you had to make pizzas for, oh, say, 30 people. And, not some frozen pizzas that you toss into the oven, but real pizza, with real dough, that you stretch by hand. Oh, and, did The Angry Eater mention that you won’t be doing this in your kitchen, but on the street, and you have to bring everything you need with you? Your ingredients, your tools, and let’s not forget your oven that you built yourself, of course. If that’s not enough, imagine that your oven doesn’t have a thermostat, so you have to adjust the temperature throughout the night. By adding chunks of wood. That’s what the chef at Fiamme does every week.The Angry Eater would be impressed even if the pizza were just okay. But not the pizza from this chef. He understands what it takes to make a great pizza. Start with great ingredients, treat them correctly, and focus on making the best food you can. That’s what you’ll see as you watch this chef at work. Dedication to making a great pizza. And, it’s invariably great pizza.The menu is well thought out, covering the classics, including what we think is the hardest pizza to do well: the Margherita, comprised of tomato sauce, basil, mozzarella, and extra-virgin olive oil. With so few ingredients, every one has to play a role, and the amounts of each must be balanced, and then it has to be cooked to perfection. As The Angry Eater said, it’s a hard pizza to get right. Most places fail, but not the chef at Fiamme. With that wood-fired oven, the chef does Margherita pizzas just about perfectly. Also on the menu are enough choices to keep the animal eaters happy; about half of the menu items include sausage made from pig, and pepperoni probably made from pig and cow, making it easy for The Angry Eater to select a non-animal version. And, of course, the chef is more than happy to customize your dinner, too.The Angry Eater and his dining companion ordered two pizzas, one a Margherita, the other a customized pizza that included olives, ricotta, mozzarella, and Gorgonzola. Both had that chewy crust that bubbles up around the edges, with just the right amount of toppings people who are used to soggy, overloaded pizzas from places like the Pizza Rut might be disappointed which made for a great dinner. When we were finished, we were also satisfied. Satisfied that we had some of the best pizza in Tucson.Chef, The Angry Eater cannot think of any improvements so Fiamme pizza is awarded The Angry Eater Seal of Approval, which can be displayed proudly, provided the chef makes one up, prints it out, and posts it. Or not. Either way, The Angry Eater doesn’t mind. Just keep doing what you’re doing, chef, and The Angry Eater will be back again and again.

  January 12, 2017, 8:58 pm

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