Their website is http://bit.ly/nwfDDE.

Piadina is a sort of flat bread, originally from Romagna, where it is usually filled with cheese and cured-meat and folded in two or rolled up and eaten like a sandwich.

Ingredients
Servings 8

2 lb all-purpose flour
¾ oz salt
1 oz baking soda
7 oz lard
1 ½ cups milk
½ cup water

Preparation
30 minutes preparation + 5 minutes cooking

Pour the flour out on a pastry board and form a well. Dissolve the baking soda in the milk at room temperature. Work it into the flour, together with the other ingredients.

Knead the dough well with your hands until you have a smooth, dense dough. Divide the dough into 8 balls (called “panett” in the local dialect), cover with a dishcloth and let rise for about 30 minutes.

Then, the balls should be kneaded briefly and rolled out with a rolling pin to obtain disks of about 6 inches in diameter and 1/10 inch thick.

Place a flat baking sheet on the stove-top. When hot, put a disk of dough on top.
Keep an eye on the piadina while cooking, using a fork to poke the dough so that air bubbles do not form.

The whole should be evenly distributed so that the piadina remains flat and has its characteristic light and dark spots on the surface.

Chef’s tips

A piadina is typically filled with cheese like squacquerone, sheep’s or goat’s milk cheeses, mixed-milk cheese or aged cow’s milk cheese. Piadine are also eaten with lardo, pancetta (Italian-bacon), ciccioli (fried pork meat) or saba (cooked grape must).
It is also an great accompaniment to vegetables like cabbage, nettles, and radicchio or other sautéed with garlic, onion, shallots, pancetta, lard and natural flavorings.

The pizza is cooked in coal burning ovens to put a slight char on them so you get a thin crispy crust. Grimaldi’s mozzarella is handmade and they have an award winning pizza sauce as well. And a little interesting tidbit about Grimaldi’s is the water they use for their dough. It has been said that the secret to true New York-style pizza is the water. Grimaldi’s believes that too, going to great lengths to keep the integrity of the water used in the Brooklyn pizzeria by hiring a chemist to analyze and recreate the mineral content and exact composition of the water. A custom water system pumping “New York water” is installed in every Grimaldi’s Pizzeria to ensure that the dough tastes as authentically New York as possible. Now that is what I call “wanting to keep it original”. So now I really had to give this place a try.

I started off with the Mediterranean salad which reminded me of a chopped salad consisting of Romaine lettuce, cucumbers, tomatoes, Kalamata Olives, Feta cheese and red onion. It was tossed with a very nice, light tasting vinaigrette. I loved this salad, but be forewarned that the large is more than enough for two people.

Grimaldi’s pizza is kind of a design you own pizza. First you choose the type of sauce; tomato, white with garlic or pesto. From there you choose which toppings you want on the pizza. I chose the oven roasted sweet red peppers, onions, Italian sausage and mushrooms for my toppings and went with the tomato sauce. The pizza had a very crispy charred crust with a nice helping of very fresh ingredients. Personally, it had a little too much char for my taste which made it taste a little burnt on the edges of the crust (and I am one who likes to eat the crust). But everything else about this pizza was wonderful. I especially liked the taste of the red peppers and fresh mozzarella. And the sauce was to die for.

Overall my experience at Grimaldi’s was nice. I liked the atmosphere as it made me feel like I was actually in the small space of a true New York pizzeria. Not too small to be uncomfortable however.

Grimaldi’s also offers Calzones, a couple of Italian desserts and of course, New York cheesecake.

So the next time you are doing some serious shopping out at La Cantera be sure to stop in for some serious pizza at Grimaldi’s. You can also get a pizza to go.

They are open from 11:00 A M – 11:00 P M

210-690-4949

http://www.grimaldispizzeria.com/

This is how I came to learn all about this pizza process several years ago when Dough first opened its doors.  Recently I decided to return to Dough to see how things are going and of course eat another one of their wonderful pizzas. This time around I decided I needed to try other things on the menu, not just their pizza, so I did a starter of their Antipasto. It consisted of roasted vegetables, several different types of olives, cured meats and several kinds of cheese.  I love olives, especially when they are in different stages of ripeness, size and seasonings.  In fact, I love antipasto as a meal in itself.  It is ultimate snack plate for me.  This was a big serving of everything and should have been enough for lunch by itself.  And everything was so good I wanted to eat more, but alas I had come here for the pizza, and pizza I was getting.

I knew in advance which pizza it would be for me this trip and I didn’t waver even after looking over the nice selection on the menu.  It was to be the .  This little jewel features house-made Fior di Latte (a mozzarella made from cow’s milk), Parmigiano Reggiano, arugula, prosciutto and a nice drizzling of truffle oil.  This is heaven in every bite.  The truffle oil gives it a nice earthy flavor and I just love having the fresh arugula to crunch on.  All the toppings were so fresh Dough must fly them in from Italy daily.

OK, so since I over ordered, I had to take a doggy bag of leftovers home, but I knew I would be ready for more at supper.  I couldn’t let the arugula wilt, now could I?

I was so full I couldn’t do dessert, but I know from my last visit that Dough has a wonderful Polenta Cake which simply must be tried to be believed.  Made from corn and bread crumbs, this cake is slightly sweet and a little savory. It is kind of like a custardy pound cake which is moist with a complex texture which gets a bit of a char from the wood-burning oven before being served.  Of course it is topped with powdered sugar and a vanilla sauce. All I can say is “Save room for it”.

210-979-6565

No reservations taken.

Monday-Saturday:  11:00 a.m. until the fresh Mozzarella runs out!

Sunday:  5:00 p.m. until 9:00 p.m.

http://doughpizzeria.com/

http://bit.ly/pMISu4

I decided to try the Rome’s Deluxe pizza, a combo of pepperoni, mushrooms, red onions, green peppers and Italian sausage.  We got the 16” because we always like leftovers of pizza the next day.  I was disappointed in the pizza however.  The ingredients were good and everything tasted fresh, but I didn’t like the crust.  To me their crust was more like tasteless bread which was also tough and chewy.  I like a more flavorful crust which is softer with a slightly crispy exterior.  To me, a good pizza is mostly about a great crust.

I did notice that Rome’s has more than pizza on the menu. Other items included; calzones, pasta, sandwiches, Panini, Stromboli, salads, and a selection of Mediterranean specialties (mostly starters & sandwiches). I know Rome’s Pizza has won several Readers Choice awards for their pizza, but it was not one of my favorite pizzas.

I did take some of the Walnut Baklava home and it was very good.  I just wish the pizza had been better.

(210) 490-0700

http://www.romespizza.com/

Rome's Pizza Logo

Click on the stars below to rate it:
Note: There is a rating embedded within this post, please visit this post to rate it.

In My Opinion By Jason Mancillas:
Rome’s Pizza in San Antonio, TX – From time to time we would order pizza from Pizza Hut so one day we decided to try something different and stopped by at the time was the New Rome’s Pizza parlor on Culebra.

The lunch specials at Rome’s Pizza are pretty good and range from $5 to $8 dollars more or less. You get a large slice of pizza and a drink which is pretty good size for your money. Not only with your meal you can sit and watch the flat screens they have inside so that’s always a plus. They normally have the Spurs game so it’s a pretty good place to hang out.

Now where the pizza gets pricey is when you go for the supreme pizza. The supreme runs you more or less for a large around $20 something dollars when you can get a large pepperoni for $12.

As for the pizza itself what I enjoy most compared to other pizza places is that they don’t over do it on the pizza sauce in my opinion. Its not as spicy compared to Pizza Hut and the sauce does not over power the pizza but complements all that’s going on the pizza.

The crust is really good which I feel is the best part and just brings it all together. Its not too greasy and it doesn’t taste like it has been processed and frozen like Pizza Huts’. Not to disrespect Pizza Hut but Romes in my opinion just makes a better pizza for the buck. Anyway that’s just my two pennies about the place and the food.

My Overall Experience: 4.50 Stars out of 5
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Customer Service: 4.5
Food Quality: 4.5
Atmosphere: 4.5
Parking: 4.5
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Category: Italian Food, Pizza
Price Range: $$ ($10-$20 = Average)

www.romespizza.com

Location Visited:
10555 Culebra Rd.
San Antonio, TX 78251
tel: (210) 256-7663

Google Map:

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Cosi Restaurant - Grilled Chicken T.B.M.

Total Grade: 80%
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Customer Service: 8
Food Quality: 8
Atmosphere: 8
Parking: 8
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Category: American Food, Sandwiches, Pizza
Price Range: $$ ($10-$20 = Average)

In My Opinion:
Cosi Restaurant in San Antonio, TX simply has one of the best breads in town. Cosi or “cozy” simply tells you what the atmosphere here is like. With such a simple name, Cosi, the concept of the restaurant offers you an alternative and modern style of deli or restaurant. This place is not trendy, come here relaxed and feel comfortable. Cosi is a place that you can try something that tastes great and won’t leave you feeling guilty afterward. Come on in and I’ll give you my dining experience…

As I walked in the atmosphere is great and love the seating they have. I ordered the Grilled Chicken T.B.M., which is a grilled chicken breast, tomatoes, basil and fresh mozzarella with Così vinaigrette. From seeing the picture of this sandwich I was pretty hungry and excited to try this dish. As I got my plate it was pretty darn small, but I did order the half sandwich, soup, and baby carrots. Their Tomato Basil Soup is really good, light and full of flavor. Baby carrots were fine and I was working on being healthy today. The sandwich was really good as the chicken was juicy and mozzarella tasty. The only complaint I had was where was the tomato and basil in the sandwich and it was not in there? Other than that, my overall experience here was good and would recommend it to people. One of the main reasons is the bread for sure as they are one of the best places in town. Love the bread. Hopefully next time the tomato and basil will be in my sandwich.

Well, now we’re at the end of our journey and I’d love to hear your thoughts? Try It, Rate It, Chat It!

www.getcosi.com

Location Visited:
17503 La Cantera Pkwy
San Antonio, TX 78249
(210) 558-1040

Google Map:

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HEB Cafe On The Run - Margarita Pizza

HEB Cafe On The Run - Italian Sausage & Onions

Total Grade: 80%
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Customer Service: 9
Food Quality: 8
Atmosphere: 7
Parking: 7
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Category: Grocery Store, Cafe, Pizza
Price Range: $ (Less than $10 = Cheap)

In My Opinion:
HEB: Cafe On The Run in San Antonio, TX – HEB: Cafe On The Run was introduced to me by Delisi Araceli. To my surprise you are able to find a 14-inch pizza such as margarita, classic pepperoni, or get yours custom made while you shop. They usually take about 10-15 minutes cook and here’s the best part its only $6, yep that’s right. $6 bucks!

HEB: Cafe On The Run is located in a large shopping center and this HEB is very busy, so parking is difficult to find and deal with sometimes. However, the people in there are friendly and the service is great.

My favorite pizzas here are the Margarita and Italian Sausage with onions. Both have great flavor and the dough is surprisingly good. This hidden treasure is now out in the open and the value here is amazing. You guys enjoy!

www.heb.com

HEB: Cafe On The Run
1150 N. Loop 1604 W.
San Antonio, TX 78248
Tel: (210) 408-8145

Google Map:

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