OK, Here we go..... I think it only fair to start with this photo as this trip to Tokyo, and the inspiration of these two guys with me in the photo, really kicked off my interest in exploring food, photographing said eats, and sharing/explaining my impressions of my experiences. So, to you David Chang and Anthony Bourdain, Cheers, and thanks. As I begin I think it only fair to explain a bit of what my purpose with this blog is. As you know, I do not participate in Facebook, and I wont go into why here, but I NEEDED a vehicle to communicate and connect with those in my life, both near and far. As the name implies, this will primarily be a blog about pizza. However, as this is mine, I will feel free to do and say as I damn well please, as it pleases me. So I hope to not offend or tiptoe too far over the line of appropriateness, but if I do, that's just too fucken bad. Enjoy. Pizza, food, life experiences, thoughts, feelings, rants, and more food. This is what you will find here. Please feel free to share and pass along to anyone you think might have an interest, as I hope you will as well. Sincerely yours, DVA

Saturday, February 23, 2013

Ollie's Pizza, Brick Oven, Rosarito, B.C., Mexico



I feel the need to just start by busting this one out of the park.

THIS PLACE KICKS ASS!!!!!

Really, truly

All of the stuff I love, none of the stuff I hate

It's like they read all of my past rants and said "aight, here ya go!"

But let's back up just a bit.  A little about the place.  It's a wood fired brick oven pizza place located on the free road to Ensenada, after Rosarito, just before Puerto Nuevo.  
Km 40.5.   Exit the toll road at Puerto Nuevo and head north just a bit, BAM!

OK, to the pizza.

The owner, I believe his name is Richard, labels this pizza as "adult pizza".  Just something you will enjoy eating.  A bit refined, firmly grounded in Italian/Neapolitan stylings, yet a very Mexican flair that works very very well, but not pretentious or trying to be something they aren't.  

Perfect.  Thank you.

Details. Again, a Neapolitan style, but not quite.  The main difference being the use of a hard mozzarella instead of the fresh, really wet stuff which tends to make the top soupy.  Too loose for me... so this harder cheese makes me smile.  The dough is made fresh every day, made the previous day for the next day's offering.  Their sausage is also made in house.  Although I never asked, not sure why..., but the sauce appeared to be simply San Marzano tomatoes and salt, the standard sauce for a Neapolitan pie.  The place was beautiful and inviting.  Chairs at the bar looking into the kitchen and then a lovely dining room with plenty of room for all.  Even a fireplace and couches to relax either before, after, or during your meal.

Wanna see?  Here ya go....

I was allowed full access into kitchen, and I took full advantage of it.

Here's the oven


Imported from Italy in pieces and assembled at the restaurant






The V is the logo for the maker of the oven, it's unknown what the V actually stands for, but it's cool


After the oven was built it was given a local look with red bricks artfully placed around.  It's an Italian oven on the inside and looks Mexican on the outside.  Well done.


Wood


Here's the chef of the night.  I'm a douch for not getting his name.  There was another guy also working in the kitchen but this was the main guy during our visit. 



Dough


Starting to look like a pizza.

No stupid spinning or other theatrics.  Just smoothing the dough to a general round shape.

Bravo.


Sauce


And sauce



A little parmesan


The near pie is sausage and peppers, and they add some red onion as well.  The far pie is Margherita.




In they go.  The oven is abut 650f.  We were there early on in the evening so the temp wasn't at max just yet, which is about 800f.



Totally awesome


Rad


Killer


Bada Boom!





Super delicious


Well worth the drive, no question about it


Now this, this is a great example of why this place is great.

Very typical Italian, or even European, to have not only the dried red pepper flakes but olive oil infused with pepper flakes, or even better, chopped and/or pickled chunks of peppers in oil.

What do they do at Ollie's???  BAM!  Jalepeno's!!!  Dried and in a shaker!  And, in a bottle of olive oil as well!  Being creative but making it have some correlation to something.  Creativity that has meaning.  Pizza in Mexico should have a Mexican twist.  It's like the moron in NYC who is doing Neapolitan in Brooklyn, American guy, and is trying to infuse Sake into his pizza somehow.  YOU'RE AN IDIOT!  How does that relate to anything!

Ollie's, well done


If you love pizza, or Mexico, or friendly people, or Negro Modelo on tap (!!!!!) or cool places to eat, or just wanna be more awesome, then you have to check this place out.  I know I'll be back very soon, and I have room for stragglers.  Let's get in the truck and go!

Eat more pizza

DVA


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