Campania Pizza - Dallas and Southlake Brick Oven Restaurant Reviews Discuss Campania Pizza - Dallas and Southlake in the Pizza Quest with Peter Reinhart forums; Campania got a plug on a local Dallas blog...getting some good recognition from the local "foodie" community Eats: Olivella's or ...

[jjerrier]

Campania got a plug on a local Dallas blog...getting some good recognition from the local "foodie" community

Eats: Olivella's or Campania?

[El Puaco]

Congratulations! It has to be a lot of work, but what a job to have! If I ever get done with my own oven project I'll have to consider a road trip to try your pizza's. It's great to follow your progress.

[jjerrier]

Thanks! This second location has truly been awful to try and get open...code issues, elevator issues, 30 days of rain, too many partners...uggh. Going from a 1900sf neighborhood joint to a 6000sf flagship has been a killer.

But guess what...I'm already looking for my third location for late 2008!

[CanuckJim]

Jay,

Congratulations seconded. If anyone deserves it, you do. ANOTHER location? You are a brave man.

Jim

[jwnorris]

The December issue of Pizza Today has a one page Q&A with our own Jay Jerrier. Well done.

J W

[mgraban]

What's the latest opening date for Southlake?

[jjerrier]

We are actually going to open this week believe it or not! We've hired everyone, passed health inspection, fire inspection and city inspection should be final tomorrow. A couple of days of training then a quiet opening for this weekend. We've had a couple of pizzamakers in from Italy helping to train...they are from Bari which drives our GM Maurizio (Neapolitan) nuts. I watched them training the guys to make dough today and they put oil in! I about fainted. I told them no oil when we open Southlake. I fired the ovens the other day and had some Caputo VPN dough I had made at home...it was awesome. The commercial oven works SO much better than my home oven which I suspect was never insulated properly.

At any rate - a few pics attached...one of the first pizzas (prosciutto and rucola, the ovens, and the hand laid mosaic tiles). We had Italians come in and lay tile EVERYWHERE. I am going to take pics and video tomorrow and will try to get them posted.

If in Dallas...come see us!

Jay

[jjerrier]

Mark - I just checked back in on your blog. Our pizza ovens in southlake have rotating floors. They are pretty cool...we still build a fire in the center, then shove it to the left to the offset firebox and feed if from there once the oven is up to temp. The pizzas I made I did not rotate - but I'll report on that as soon as I get them fully cured. The nice thing is that they really hold their temp over night. When you come in to Southlake I will give you the nickel tour.

Jay

[RCLake]

Congratulations on your pending opening. Next time visiting my daughter in Dallas we'll stop by. My wife and daughter enjoyed your place on Mckinney. Is Southlake BYOB as well?

[jjerrier]

No BYOB in Southlake...we couldn't afford it if we couldn't sell alcohol! We'll have a very reasonable wine list and some awesome beers. Blue Moon on tap!