More Rave Reviews for Caputo Tipo 00 FlourDM Magazine
The Restaurant Issue
In 2005, we discovered a few trends we love, young chefs who are heating up the Dallas dining scene, 10 outstanding new restaurants, and Dallas’ signature chef, Stephan Pyles, back in business. Dining in Dallas has never been finer.
by Nancy Nichols and Teresa Gubbins
9 CAMPANIA PIZZA & MORE Unlike contractors, not all lawyers are snakes. Especially when a lawyer is so passionate about food that he totes his wife all over Italy until he finds the perfect pizza. Then he uses his international lawyering skills to import the perfect pizza to Dallas. North Dallas attorney Dennis Reinhold, along with his partner, Miles Pennella, owner of a mortgage company, are not only shipping over almost all of their ingredients (cheese, flour, and tomato sauce) from their new partners in Naples, but they are also flying in, on a rotating basis, some of Italy’s finest pizza makers. Quality is key: everything from the extra virgin olive oil to the mosaic-tiled tables is top-of-the-line (and also from Naples). But the key ingredient at Campania is the finely milled Caputo pizza flour they use to create a perfect crust. It’s not too thick, not too thin, and never gooey, which is an amazing feat when said crust of one pizza, the Quattro Formaggi, is loaded with imported buffalo mozzarella, Groviera, Parmigiano-Reggiano, and Provolone. The calzone Luciano, filled with ricotta, basil, ham, mozzarella, and Parmigiano-Reggiano, is something Dallas has never tasted before. But save room for the simple, but sinfully delicious dessert pizza slathered with Nutella and dotted with whipped cream. Hopefully by the time you read this, the expansion of the tiny 1,000-square-foot space will be complete. 3800 McKinney Ave., Ste. 150. 214-780-0605.