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Dallas is certainly becoming a nice little hub for artisan pizza - both coal and wood-fired.
Despite being the headquarters of evil Pizza Hut, we now have Campania, Coal Vines, Fireside Pies and as of about a week ago: Olivella's. It is a very small shop that has pizza, salad, breads, dessert located right across the street from SMU. It probably has seating for 20 inside and a few tables on the patio - but it has a very nice finish out. Karen, Emma, Ella and I went there today around noon. Not crowded at all and we met the owner - Charlie. Very nice and told us the story of how he is a pizza fanatic and wanted to bring good pizza to Dallas (same story as Campania!!!). He has partnered with one of the relatives of Salvatore Olivella of Trianon fame in Naples to bring Neapolitan wood oven pizza to Dallas. They make fresh mozzarella daily, and improt mozzarella di bufala. It's only been open a week so they didn't have any bufala today.
We had a salad with balsamic, gorgonzola, pears and walnuts. Then we ordered a margerhita and a rustica (sausage and peppers). I believe they mix caputo with another type of flour that makes it a little bread-y for me, but the bride loved it. great charring and smoky flavor. very well done pizza. We intentionally over-ordered so we could bring some home. they also had house made desserts but we were too stuffed.
It is now my second favorite pizza in Dallas...behind Campania (although I'm admittedly biased - Campania gets the edge for better dough) but ahead of Coal Vines and then Fireside Pies. We will definitely be back for sure.
If there is ever a Forno Bravo convention, Dallas would be a nice stop!!
Jay
Despite being the headquarters of evil Pizza Hut, we now have Campania, Coal Vines, Fireside Pies and as of about a week ago: Olivella's. It is a very small shop that has pizza, salad, breads, dessert located right across the street from SMU. It probably has seating for 20 inside and a few tables on the patio - but it has a very nice finish out. Karen, Emma, Ella and I went there today around noon. Not crowded at all and we met the owner - Charlie. Very nice and told us the story of how he is a pizza fanatic and wanted to bring good pizza to Dallas (same story as Campania!!!). He has partnered with one of the relatives of Salvatore Olivella of Trianon fame in Naples to bring Neapolitan wood oven pizza to Dallas. They make fresh mozzarella daily, and improt mozzarella di bufala. It's only been open a week so they didn't have any bufala today.
We had a salad with balsamic, gorgonzola, pears and walnuts. Then we ordered a margerhita and a rustica (sausage and peppers). I believe they mix caputo with another type of flour that makes it a little bread-y for me, but the bride loved it. great charring and smoky flavor. very well done pizza. We intentionally over-ordered so we could bring some home. they also had house made desserts but we were too stuffed.
It is now my second favorite pizza in Dallas...behind Campania (although I'm admittedly biased - Campania gets the edge for better dough) but ahead of Coal Vines and then Fireside Pies. We will definitely be back for sure.
If there is ever a Forno Bravo convention, Dallas would be a nice stop!!
Jay
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