campania

Landlords in the Allen area are ridiculous...still looking for high 20's-30's per SF + high NNNs. I don't know who he thinks is going to go in that center - with all the new development it is well off the beaten path. In addition, the suburbs just do not appreciate a spot like Voila.

Rick's has a great menu and some of the best fried chicken in DFW. So refreshing to not have to eat in a chain in the suburbs (catty corner Spoons is great for breakfast too). I'm sure Sauce will be great - the guys are really putting some thought into the pizza. Jean-Christophe, aside from being a master baker, has a sincere passion for pizza and is VERY particular. If you haven't made it to Voila in Allen - you need to swing by and have a sandwich on a fresh baguette. Can't wait to try it.

Stopped in today for lunch - this place is very cool. Great inside and the rooftop bar seemed like it would be fun. Widmer Bros on ice cold tap! The pizza was not bad at all - though it is a shame that it is essentially a gas-fired oven. At any rate - better than Fireside, Grimaldis, Russos, Campania West Village...but not at Cavalli/Olivella's level. Overall - a great independent spot that looks like it would be fun at night. I highly recommend you test it out.

@Billusa99 - Funny! But definitely true...pizza business is crazy and has inconsistency as its foundation...dough varies daily based on water, yeast, weather, etc., ovens are finicky, pizzaiolos have off days - many things can go wrong. Consistency is the holy grail! You can get consistent if you sacrifice quality by cutting corners and cheating.

Olivella's used to have egg on pizza...I think they put 3 eggs on my pizza one day and it was awesome.

Hey I like egg on pizza too...I don't ever remember doing it in West Village. I've tried to do it in the wood ovens a number of times but end up with egg whites all over the deck. They are great with pancetta and asparagus.

OK - so now I ate here for lunch. Good charring on the bottom of the pizza - but none on the cornicone (crust). TG is right in that the crust has yeasty character - but falls victim to typical NY style...overly seasoned sauce and too much oregano. $20 for a small margherita and an iced tea is a tough putt. So better than Grimaldi's but not better than Coal Vines as NY pizzerias go. If you work in this vicinity it will do in a pinch!

A "coal-fired" pizzeria that uses an oven that "incorporates" coal??

Woodstone has done more to derail the artisan pizza niche than anyone I can think of...but, of course, proof is in the finished product so I must go try first.

Kenny's is indeed great if you live up in this neck of the woods. The staff is incredibly friendly. Food is great and my wife loves the cheesesteak. Only issue I had was I wish they had a better bun for the burgers...like the bun from Houston's.

Durkin's is all kinds of old school good!

While PizzaHut is certainly an evil chain, at least they put all of their nutrition and ingredients on their website. Their recipe for dough is not that bad - although they don't say how much oil they put it in it. For a 3.2 oz serving of cheese pizza there is 8 grams of fat and 220 calories...that seems a bit rich - especially when you consider a true "natural" pizza (i.e. an authentic Neapolitan pizza) has about 650 calories in an entire 13" pizza.

http://www.pizzahut.com/files/pdf/Nat...

I think Blue Fish will do well in Watters Creek. There is no good sushi in the general Allen vicinity. The unfortunate reality in Allen is that restaurants generally need to be family friendly - and the Naan here had hot barbecue grills in the middle of the table. The parking is terrible, but it is a pretty cool development.

There is some great fried chicken at Rick's Chophouse right on the square...

I really hate to see these guys go. They had great passion for authentic Neapolitan pizza.

If anyone knows any of the managers, staff or pizza makers there, have them contact Jay at Campania (jjerrier@campaniapizza.com)

Ahh...yogilicious is located directly next to Campania, not Grimaldis, in West Village. We've been bartering pizza for yogurt as they finish their build out for the past few weeks. Great stuff and we are thrilled to have them as neighbors.

The importance of flour in creating pizza dough is incredibly important. I've read comments on the Slice (slice.seriouseats.com) blog about "NY Water" or "Italian Water" but that is a lot of BS, in my humble opinion. Flour and dough preparation (type of yeast, cold fermentaion or ambient rise, etc.) are the keys - along with the oven you cook it in. Flours for Italy are specifically designed for pizza. More specifically - double zero or "00" flour is very finely milled flour with a moderate protein content. Because of the fine milling it has a high absorption rate of water and the moderate protein content gives it a more delicate, lighter constitution (a lighter "crumb" - more air pockets in the cornicone). Most NY pizzerias will use bread flour which has a high protein content which gives it real "stretchability" - if that's a word. That is why they make such giant pizzas and why they are always throwing the dough in the air. Dough made with Italian flour is more delicate and should never be "tossed" - rather it needs to be hand-stretched on a cool work surface. The payoff is a light, delicate and airy dough that is both crisp (from firing in a wood oven) and tender.

Campania in Southlake has lots of Spring Specials...

• 1/2 price Beer, Bellinis, and Wells Monday through Friday 2pm-6pm and 8.30pm to close
• Kids eat Free on Monday night 5pm - Close
• Live Music on our Rooftop Patio Friday and Saturday

Make the trek out to Southlake and come see us...

The Campania Southlake location is NOT BYOB...2 full bars including 1 on the roof.

The Southlake restaurant is now open daily from 11am - ??. We officially opened on 2/1/08...

Campania Pizza and More is experiencing phenomenal growth and a tremendous customer following. In 2006, Campania Pizza and More was picked by D Magazine, as “One of the Ten Best New Restaurants in Dallas”, and in July 2007, in the Best of Big D issue, D Magazine listed Campania as the “Best Neapolitan Pie” and proclaimed “the pizza is the best in Dallas” . We are looking to hire experienced service minded professionals to our staff as Managers, Hosts, Servers, Dishwashers, Bartenders, Delivery Drivers and kitchen staff for our new location in Southlake Town Square in Southlake, Texas. This location will be a high volume restaurant featuring authentic Italian pizza, fresh pasta, salads, sandwiches, and a full bar that will cater to a population of people with per-capita income in excess of $200,000. Our Southlake location will also feature Southlake Town Square’s only year-round rooftop patio.

Job Summary: Individuals selected for these positions must like people and be able to make customer service related decisions to properly service Campania Pizza and More’s dining customers. Our business model empowers our employees to make these decisions in our business. You must be able to think and act on your feet in a high volume restaurant. These candidates must have the drive and discipline to take on increasing responsibility in management as the company continues to grow. Essential Functions: Individual position descriptions will center on more specific job duties. We are searching for individuals that have the discipline to step up, contribute, and share in the prosperity of a growing company. Candidates must:
• Like people and exhibit a pleasant and professional manner. • Have good listening and communication skills. • Be able to handle the rigors and decision making of a fast paced high volume restaurant environment. • Have the ability to learn, understand, and communicate menu and bar items. • Possess the drive and motivation to solve customer problems as they arise. • Work flexible shifts as business needs dictate. • Continually think of the customer during their visit and thank them for their business. • All wait staff must pass or have passed a Texas State Beverage control commission course on alcohol serving and safety.

Company profile For more information on our company please visit our web site: www.Campaniapizza.com

For a Job Application and More Information Please Call: (214) 864-4486

We are in Hawaii on vacation and the episode airs in 30 minutes but I had to sneak a peak here first...at least he outlasted all of the NYC chefs! Tre was our pick to go all the way...dang. However, if Tre reads Pegasus News, his consolation prize is free pizza at Campania anytime he wants! Same goes for Casey...

Hi all - in the D Magazine "Best Of" issue published today, Campania in West Village was named Best Neapolitan Pie! Come in and try for yourself. We've also expanded the menu with some new appetizers and new salads. And soon we will be going live with our online ordering feature - you will be able to order anything in the store for pick up, delivery, or dine in. We'll even ship our imported pastas, oils, vinegars, etc. anywhere in the US.

Thank God it's not another corporate chain. We need less Papa John's, Pizza Hut, Domino's, etc. More artisan pizza the better for everyone. I think you'll start to see a nice push out from uptown/downtown to points north and west.

If you, or anyone you know, is interested in working at Campania, please send a note to Maurizio Primo (mprimo@campaniapizza.com) or call 214-780-0605. We are hiring for all positions for both our West Village and Southlake locations. Southlake should be open in 30-45 days so we are hiring and training now. It will be a great place to work and a lot of fun.