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He's not in Naples, PBlogger, he's in South Florida.

Ciao,

Paulie Gee

@pizzaexpert is right on with his review - I can tell from that picture that the oven wasn't even close to being hot enough and they weren't using fior di latte. I have not been involved with daily operations of Campania as I have been building my Cane Rosso brand. If I am not making the pizza or standing over their shoulder, it is average at best. If anyone finds themselves in Dallas make sure to drop me a line jjerrier@ilcanerosso.com

Jay

Maybe Rocky the flying squirrel? It's mildly iconic. I look forward to going to Jumping Hippo, when it opens.

Looks delish!

@gabagool: Welcome back. Haven't seen you in a while. The size of a Di Fara slice is 1/8th of a pie about (from memory and without the benefit of ever having measured it) 16 inches, maybe 18 inches, across.

Thanks, Leslie! Just picking nits because pizza-oven nerds will make appreciate the distinction. Not to take anything away from Brandon. I'm of the mind that it's not so much the oven itself, who built it, or what it's made from—only what comes out of it. And from a distance and through a screen, Delancey's stuff looks pretty good.

I have been reading about the progress of Delancey on Orangette. How exciting that you get to help prep there!! I am dying to try it on my next visit to Seattle!

Leslie: Did Brandon really build that oven himself? I read on Apartment Therapy: "Brandon ordered this professional pizza oven, along with a few days of a professional oven builder's time, and he helped build it piece by piece."

The article didn't mention that Molly Wizenberg has the extremely awesome blog Orangette, the winner of many well-deserved accolades and a couple of awards. And also, for those who followed it, a pretty neat love story.

Oh my god, that is one bad-looking pizza. And if my appetite wasn't gone because of the picture, pizzablogger's description certainly took it the rest of the way!

Lapp, I can't believe you ate that. Talk about taking one for the team...

Cary

Follow up on Old Forge Pizza: On my second attempt at eating Old Forge Pizza, I tried Ravello's, within a block from Gighiarelli's. The cheese is a cloying combination of Cheddar and American. Crust was heavy and leaden. The sauce retained the oniony tang from across the street. But this was a very different experience. Maybe the worst pizza I've ever had. If this had been my first experience eating Old Forge Pizza, it would have been my last.

Tomatoes in Farmington Hills (two shops, one using a coal-fired oven) is simply the best. It's a New Haven style of pizza (disclaimer: I'm from NY metro) and the crust, tomato sauce and cheese are all first rate. Their sausage is killer, too. Buddy's, of course, is the star of the Detroit style of pizza. A friend of mine took me to the original store in 1981 and I've been a fan ever since.

@figlet: You're right, Sylvio's is the goods. The crust is excellent. Just had a slice there the other day. It's a Napoletana style.

Went to Loui's in Hazel Park and was disappointed. Sauce was way too salty.

NYPD in Ann Arbor has fallen prey to that peculiarly Midwest overcheesing syndrome, the slice thereby losing its balance. I think that that is what happens when you let the kids make the pizza.

Another very decent pizza not mentioned is My Cousin's New York Pizzeria in Bloomfield Hills. Sauce isn't as good as Tomatoes, but it has all the characteristics of a NY slice. One of the owners if from Brooklyn, NY. Hmmm...I'm gettin' hungry.