Wednesday, August 20, 2014
Inquirer Daily News

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.

Michael Klein Philly.com
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. Reach Michael at mklein@philly.com.

Michael Klein Philly.com
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