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Olivella's - Dallas - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Olivella's - Dallas

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  • Olivella's - Dallas

    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!!


  • #2
    Re: Olivella's - Dallas

    Here is a link to a nice review of Olivella's in Dallas. We have a new restaurant critic in town, so 3 stars is considered a VERY good rating. I've been to Olivella's a bunch of time...Salvatore is a great guy and loves to talk ovens. The staff is very nice and my daughter Emma loves them. This is my favorite pizza in Dallas...yes even better than my own Campania (but we don't have our wood ovens in yet)!!



    • #3
      Re: Olivella's - Dallas

      My wife and I ate at Olivella's about a week ago. It is the best pizza we've had in Dallas lately, comparing Coalvines, Fireside, Grimaldi's, and others. The wood fired crust was PERFECT - puffy, charred, flavorful. The tomato sauce (crushed tomato variety) and the cheese were outstanding. It's a tiny little place (smaller than the famous Pizzeria Bianco) and the pizza was almost as good.

      That's our favorite pre-hockey dinner spot now, before Stars games.

      Every town and neighborhood should be so lucky to have a tiny pizza joint of such high quality.
      Keller TX
      Artigiano 39"
      former Phoenix resident and Pizzeria Bianco fan