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Pizza in Less than 2 Minutes

Updated on September 29, 2014

The Three Amigos - Adam, Anthony and Allen

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The Perfect 800 Degree Pizza

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800 Degrees Pizza

Last night (September 25, 2014) 800 Degrees opened in Old Town Pasadena. The historic building is designed by John C. Austin, the architect who designed Griffith Park Observatory and the Los Angeles City Hall. When they were removing drywall, they discovered a 25 year old mural from famed Pasadena artist Kenton Nelson. It's now restored to its original beauty and located in the ordering room.

The Umami Group, Adam Fleischman and Allen Ravert, along with Executive Chef Anthony Carron created a new concept in pizza that changed the pizza world. Due to its success, other fast-concept pizza restaurants opened soon after copying their successful idea.

There are 800 Degrees in Westwood, Santa Monica, LAX and in Las Vegas at the Monte Carlo Resort.

What makes this pizza so tasty? Carron perfected the crust made in-house from only Italian flour, wild yeast, sea salt and filtered water. He purchases the freshest ingredients to create classic Neapolitan pizza. Naturally grown California tomatoes, and cheese from Di Stefano by the Bruno Family, known for their amazing Burrata cheese.

They also make classic salads and terrific wood-oven meatballs baked with tomato, oregano and parmigiano.

There is truffle cheese bread and wood-roasted broccolini with garlic, Calabrian chiles and olive oil.

You tell your personal chef the ingredients you want on your pizza and he/she will assemble it, pop it in the 800 degree oven and hand it to you within one minute. It’s easy to walk out satisfied for less than $10 per person.

They have others planned to open soon at Downtown LA - 800 Wilshire Blvd, Los Angeles, CA 90017. Another in Las Vegas – SLS Hotel and Casino - 2780 Las Vegas Boulevard South, Las Vegas, NV 89109 and The Runway at Playa Vista - 12751 Millennium, Suite #B135, Playa Vista, CA.

www.800degreespizza.com

Quick and Hot

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Blaze Pizza

Blaze Pizza uses an interactive ordering format created by Executive Corporate Chef Bradford Kent, Elise and Rick Wetzel (Wetzel's Pretzels), Maria Shriver, movie producer John Davis and Red Sox co-owner Tom Werner.

The perfectly round 11" pizzas are baked in less than 180 seconds. Each restaurant makes its own dough from scratch using a recipe that requires a 24-hour fermentation period to produce its signature light-as-air, crisp crust. Blaze Pizza’s menu also features signature salads, fresh lemonades, and house-made S’more pies. For pizza fans with specific dietary needs, Blaze Pizza offers gluten-free dough and vegan cheese.

There are a multitude of locations in CA, the midwest and East Coast.

To learn more about BLAZE - http://www.blazepizza.com

Speciality Pizza

Erik Martirosyan

Wood in Silverlake

Erik and Edgar Martirosyan opened Wood on Sunset Blvd. in Silver Lake in September 2014.

The brothers hand tiled the custom pizza oven and had the wood and glass tables custom made. Wood seats up to 100 guests and will have a beer and wine license soon.

The interior is light and bright with walls of glass windows looking out to Sunset Blvd.

Erik's family left Armenia when he was 8 years old and moved to Russia. His fondest memory was his mom baking in the kitchen.

They burn almond or oak wood to bake their Neapolitan pizzas in 90 seconds. They also roast their crispy Brussels sprouts with a pomegranate molasses glaze and the grilled broccolini with shallots, garlic and Banyuls wine vinegar in the dome oven.

The pizza pies are made with either a red or white sauce. One of the number-one sellers is a Pizza Bianche with lamb sausage, fried and smoked mozzarella, plump grape tomatoes, pickled red onion and a sprinkling of mint. It is filled with glorious flavors at each bite.

Wood makes a beautiful Tuscan Kale salad with candied ginger, strawberries and dresses it with a citrus-basil dressing. Another eye-catching salad is the melon with prosciutto served on arugula greens to give a slight peppery flavor that enhances the soft and fresh mozzarella.

Inspired by their heritage, they make a black Beluga lentil salad served with arugula greens and pickled red onion and a Orzo Selvatico with broccolini, feta, olives, shallots, garlic and tomatoes. A tower of glazed multicolored beets with goat cheese Napoleon is also on the menu.

Vegetarians will enjoy the oven roasted potatoes with oregano, rosemary and thyme. Bacon lovers will enjoy the combination of cauliflower, bacon and a beet glaze fire roasted in the pizza oven.

Save room for the most heavenly white cake layered with berries and a luscious white frosting. It's topped with more mixed berries. His mother makes the cakes for the restaurant.

Hours are 11 a.m. to 11 p.m. There is only one location right now. 2861 Sunset Blvd. (323)667-9940.

DeSano Pizza and Bakery

DeSano Pizza is a unique Napoli style pizza place where you can see your pizza prepared and then popped into one of four traditional wood-fired ovens imported from Italy. Each oven is 10,000 pounds and heats easily to 900 degrees.

Marino Monferrato, the Managing Partner for DeSano’s Los Angeles was lured by Scott DeSano of DeSano Pizza restaurants in Nashville, Tennessee and in Charleston, South Carolina to open in East Hollywood, CA.

Servers present freshly made pizzas and salads within minutes to guests sitting in the large 7,000-square-foot warehouse space. Each pizza comes either personal-sized or larger for families. They do serve beer and wine.

Desserts are a choice of four traditional housemade cannoli made with homemade ricotta on thick shells imported from the East Coast. The chocolate, pistachio and Nutella were exquisite.

Ask for a scoop of gelato made by local artisan Alessandro Fontana. The salted caramel and lemon are delicious.

There is an adjacent private dining room that offers a separate entrance off one of the parking lots for larger private parties. The parking is ample at DeSano Pizza.

DeSano Pizza and Bakery East Hollywood is open for lunch and dinner daily from 11:30 a.m. to 11:00 p.m. or until DeSano runs out of dough.

Free parking is offered in the attached lot. 4959 Santa Monica Blvd., (323)913-7000.


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