Tuesday, July 17, 2012

Pizza e Vino

Moving right along on our pizza journey! If you’d like to catch up … visit this page and read the introduction.

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Pizza e Vino

Our journey next brought us to Pizza e Vino, located at 31441 Santa Margarita Parkway in Rancho Santa Margarita. We arrived pretty early for lunch, not long after they had opened.

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Naturally, as we’re doing at each pizzeria on our journey, we got two classics: Margherita with bufala, and Marinara. Our pizzas cooked in approximately one minute, and forty-three seconds.

Margerhita: San Marzano tomato sauce with Mozzarella di Bufala, Basil, Olive Oil

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And Marinara:  San Marzano Tomato Sauce, Chopped California Garlic With Oregano, Olive Oil.

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Pizza e Vino is also a VPN Certified pizzeria.

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The Quick Stats

Oven: Valoriani

Cook time: Approximately 103 seconds.  Again, we had an early lunch and were the only people in the restaurant. Had it been a peak meal time, the oven would likely have been warmer, and our pies would have likely been done more in the typical 90 second timeframe.

Dough: Pizza e Veno said they recently switched over to the red bag of Caputo flour after attending the recent Pizza Expo
in Vegas. The Caputo red was given a three day cold rise followed by a two to five hour warm rise. Caputo red, with its high gluten content makes a denser pizza, and it’s not my favorite. But Pizza e Veno executed it very well and no doubt has great skill!

Taste: The bufala mozzarella was not the freshest we’ve had, but we realize that really all depends on a million factors almost all outside of the actual pizzeria’s control. We especially enjoyed the olive oil on these pies, it was delicious. Overall, these pies tasted very good!

Pizza E Vino on Urbanspoon

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