Tuesday, October 6, 2015

Test the new pizza oven at DiMeo's in Andorra

The $13 pizzas will be discounted to $4.

Test the new pizza oven at DiMeo's in Andorra

Pino DiMeo (right) and his son Antimo at Pizzeria DiMeo´s in Andorra Shopping Center.  MICHAEL KLEIN / Philly.com
Pino DiMeo (right) and his son Antimo at Pizzeria DiMeo's in Andorra Shopping Center. MICHAEL KLEIN / Philly.com

A year ago, Pino DiMeo opened DiMeo's, a Neapolitan pizzeria in Andorra Shopping Center.

Whether it was the 00 flour, the bufala mozzarella, the San Marzano tomatoes, or the bottled water imported from Naples, he turns out serious thin-crusted pies.

DiMeo is taking a big chance. He is bent on obtaining recognition by the Naples-based Associazione Verace Pizza Napoletana (AVPN), a distinction that no other Philly pizzeria has. 

DiMeo decided to swap out his oven - trading in the relatively new Mount Rainer Wood Stone gas-assisted wood-burning job for a new Valoriani that burns only wood as its temperature soars past 900 degrees. (AVPN insists on wood only.) 

On Thursday, March 14 from 11 a.m. to 9 p.m. or until the dough runs out, he'll sell his $13 Margherita pizzas for $4.

Here's a series of photos of the conversion.

We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy:

Philly.com comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by Philly.com staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
comments powered by Disqus
About this blog
Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

Michael Klein Philly.com
Latest Videos:
Also on Philly.com
letter icon Newsletter