Volcano Proof Pizza Oven

Pizza Romana III at Pizza Rock

    So we went back to the K Street mall in Sacramento and met up with our friends to try another one of Tony's creations. The Pizza Romana III caught our eye. Nearly 2 and half feet long on a crisp, thin crust in a rectangular shape you could order the pizza combinations with 3 divisions of delights. The rectangle is separated into thirds. The first 3rd was the appetizer pizza with cherry tomatoes and arugula over the mozzarella and sauce. The second third, or the main course you might call it, was his famous meatball pizza. Sliced into six 3" squares each meatball sat on a layer of mozzarella on top of a white cream sauce with garlic. Oooooo, that was good. The final third was what you might call the dessert portion. Using Gorgonzola cheese topped by dates and pecans, apples, honey and finally a thin string of Nutella. Tony takes pizza making to a whole new level and then some.

A typical Pompeii Oven named for the
 ruined city of Pompeii built prior to 79 A.D.

Rex's Pizza since 2012

    Talking with our friends after dinner, we begin to discuss building pizza ovens again. Specifically, Pompeii ovens built of brick and mortar. My friend, Dean had ordered a set of plans and has since finished all of his backyard projects which leads him to what must be done next. Build a Pompeii pizza oven. I have had people interrupt me and ask what a Pompeii oven is and what it might look like. I forget that not everybody reads my blog or is up to date with what used to be the main style of oven several dozen centuries ago in Italy. A Pompeii oven looks similar to a dog igloo but built of bricks and mortar. Approximately the same size as well. We actually got to see some while visiting Pompeii years ago. The dome shape helps not only to contain the heat but to wrap the heat around all sides of the oven distributing it evenly. After building a fire in it and burning it down to the red hot coals, one would push the pile of coals off to one side near the back thus leaving the brick floor open and clear for baking a pizza right  next to the fire. These ovens can reach temperatures of 800 to 900º! Food cooks quickly and a thin crust Margherita could cook in under 2 minutes. The most remarkable thing is that it can survive a neighborhood volcanic eruption and still be used 2000 years later! Let's see a Kenmore oven from Sears claim that!

Tony's Table

   Saturday night did not disappoint. Along with several friends, we made it to Pizza Rock at the K Street Mall and put our names down to be seated. The place was packed but as we waited to be seated we got to watch the new and young pizzaiolos make their pizzas in a wood fired Pompeii oven near the front door and enjoy the heat emanating from the fires. Tony's Table was off to one side which sat 10 people with reservations. We were led to the back of the huge dining area past the huge mural of Pizza Rock's  Creation by Carlos Lopez and were seated up front just a few feet with a view of the kitchen and the man behind it all, Tony Gemignani.
   Sheri & I had come prepared to meet the master. I had removed Tony's framed menu that hung in our kitchen from Tony's in San Francisco and rolled it up carefully in hopes of getting him to sign it. Also, I had made him an 8 x 10 color glossy of the photo from the most recent blog (Mr. Respect the Craft) to give him as a reminder of our visit. Taped to the back of it was my mural postcard in hopes of him thinking of me the next time a mural might be needed. You know, Murals by Vincent, with a little guerilla marketing!

Click to enlarge

   As I had excused myself to go to the restroom just before sitting down, our friend Dean rushed in to let me know Tony was at our table! Hurriedly I zipped up and scooted out there only to miss him. I felt like Ziggy, When opportunity knocks, I'm in the bathroom. He did return though after dropping off a complimentary side of garlic fried green beans and came over to ask what we thought of them. Being that it was opening night he may have been confused in thinking our table was Tony's Table. We mentioned to him that we were glad he was establishing himself in Sacramento and that we didn't have to drive all the way to San Francisco to enjoy one or more of his pizzas. At that moment I handed him the envelope with the photo and business card...then it occurred to me, he might think this is a summons or papers being served on him! OMG! As quickly as the moment passed he removed the photo and gave it a chuckle. Seizing the moment Sheri and I jumped into the frame and had our picture taken with him. Just then he asked us if we've ever tried his calzone. "No, we hadn't," was our response so he bought us one to give it a try. All I can say is, it was the best calzone I have ever had. Bar none.

   Later as we were diving into his Cal-Italia, his award winning Margherita and a Pesto based pizza called Primavera plus the baked calzone (called the Brooklyn), a roar came up from behind us when one of the pizza acrobats entertained the crowd with his super acrobatic pizza spinning skills. Up in the air, behind his back, under his leg and rolling down across his shoulders to the opposite hand, this dough flew at supersonic speed. What a show! I've seen it on You Tube and TV but to witness it in person and close up was like watching the Blue Angels perform in person.

   Meeting Tony was so cool. I'm not an autograph seeker or a celebrity watcher. I think the last and only autograph I ever collected was from Lt. Carpenter (Bob Hastings) from McHale's Navy when I was about 12 years old but Tony is just a regular guy, down to earth, classy and very friendly. I don't think he even knows what a superstar he is.

The Cal-Italia

   As far as I am concerned, we had the vantage point next to the kitchen and closer to the action than the soon-to-be revered Tony's Table. I can't wait to return with friends and family and have one of his Brooklyn calzones all to myself.
   Hey Tony, you have my business card, give me a call, let's do lunch, and I'm buying!