Firenze Pizzeria – Albuquerque, New Mexico
“We’ve got a wood-burning pizza oven in the garden
– a luxury, I know, but it’s one of the best investments I’ve ever made.”
There really is a lot of veracity in the axiom that “your eyes are the mirror to your soul” because eyes truly do provide visual clues as to what we’re thinking. Some psychologists would have you believe that your choice of pizza toppings is also a window to your soul. So what do your favorite pizza toppings say about your personality and behavior?
One psychologist and longtime pizza lover would have you believe people who adorn their pies with pepperoni are “good team players, prepared to sacrifice their personal interests to those of the majority.” Another purports that people who prefer pepperoni have “been shown to “forget” obligations on occasion and miss out on opportunities at work and home.” Hmmm, contradictory assessments by two so-called experts. Perhaps such assessments say more about their creators than they do about the personality traits of subjects they claim to understand so well.
Extending the premise that an accurate personality assessment could be discerned from your choice of toppings, why not a personality assessment based on your preference for slices instead of a whole pie? What does it say about you if you’d rather have a thick Brobdingnagian pizza over a thin wisp of a pie? Somewhere out there, an analyst is creating a profile of diners who prefer pizza from a mobile conveyance (food truck, if you will) over pizza from a pizzeria.
For those of us who love the Italian wood-fired pizzas from Firenze Mobile Wood Fired Pizza and the Italian wood-fired pizzas from the Firenze Pizzeria equally, the personality assessment would probably read something like “indecisive, timid and easily manipulated, fearful of offending others” and other such psycho-babble. From a pizza preference standpoint alone, it’s impossible to decide which is better–dining al fresco on a pizza from the Firenze mobile oven or dining under climate-controlled comfort in the pizzeria.
If you didn’t know the good folks who brought us Firenze pizza on wheels have expanded their operation and given Duke City pizza lovers another option for enjoying their pizza, you’re probably not alone. The Firenze Pizzeria opened its doors in May, 2013. Now, however, if you didn’t know of Firenze Mobile Wood Fired Pizza, you might not be attuned to the Duke City’s burgeoning food cart scene. Albuquerque has become a cosmopolitan cow town, joining such cities as Portland, Los Angeles and Austin as a haven for (take your pick) food trucks, food carts, mobile canteens, catering trucks and mobile kitchens. Just don’t call them roach coaches.
Firenze may well be the first of the Duke City’s mobile eateries to diversify its offerings by launching a brick and mortar operation. It wasn’t solely the success of the mobile operation that precipitated the move. Felicia and Steve Meyer matriculated into the food service world with the intention of determining whether or not they would enjoy the challenge and all the work entailed without going broke. Purchasing an Italian-made oven was less expensive than renting a storefront. Long story short, the Meyers found out they not only enjoyed making pizzas for hungry patrons, they were pretty darned good at it. Firenze quickly made it to every diner’s short list, leaving us pining for the next time we happened upon the location in which the magnificent mobile oven was parked.
Being booked every weekend for nearly two years for special events, catering and a semi-permanent gig at the Downtown Growers’ Market at Robinson Park facilitated the decision to seek a permanent venue. They found the perfect spot at 900 Park Avenue, S.W., virtually adjacent to Robinson Park. The two-story edifice Firenze now calls home has plenty of character and personality, previously having housed an art gallery and before that, El Hispano News.
The pizzeria’s cynosure is an inlaid brick oven imported from Italy. It’s not an exact replica of the mobile oven, but works similarly. Firenze burns locally sourced elm, a soft wood which isn’t especially good for smoking meats, but imparts a nice flavor to pizza dough. The oven generates temperatures of up to 800 degrees. That doesn’t portend getting your pizza quickly. Expect your order to take up to fifteen minutes to be filled as the Firenze pizzaioli stretch the dough by hand and meticulously apply the ingredients for your pie.
Firenze pizzas are individually sized at eleven-inches–perfect for one. The pizza isn’t exactly thin crust and not exactly New York style, but somewhere in between. The dough is made on the premises and is hand-stretched. Firenze touts its use of “only the freshest, most organic ingredients” sourced locally as much as possible. “Market specials” are made with ingredients from local farmers and purveyors. Firenze also offers a ten-inch gluten-free crust and gluten-free salad options. All pizza crusts are dairy-free and if you ask, any pizza can be made without cheese. Signature teas are housemade daily and lightly sweetened with pure cane sugar. No fountain drinks or artificially flavored beverages are served.
8 June 2013: The Pizzeria’s menu lists three “classics:” the Margherita (the pizza which started it all), a cheese pizza and a pepperoni pizza (don’t expect the Meyers to conduct a personality assessment should you order this one). The real showcase of the important Italian oven is in its preparation of eleven artisan pizzas, some of which are very inventive. For her inaugural taste of Firenze, my Kim opted for the Quattro Formaggi, a turophile’s delight made with four cheeses: mozzarella, ricotta, feta and Pecorino Romano as well as garlic oil, roasted garlic and parsley. It’s amazing how the four cheeses complement and contrast one another: the pungent sharpness of the feta against the delicate richness of the ricotta; the familiar creaminess of the mozzarella with the hearty sheep’s milk undertones. Fromage fanatics, this one’s for you!
8 June 2013: Sign up for the Firenze newsletter and you’ll receive periodic updates and news. That’s how we found out about the Don Corleone special, a pizza available only to newsletter subscribers. If ever a pizza was worthy of being considered the “Godfather” of pizzas, this would be it. Picture on a slightly charred dough canvas: tomato sauce, mozzarella, Italian sausage from Keller’s Farm, pepperoni, green olives and Copocollo ham. This is a magnificent pizza, so good I eschewed my usual practice of saving three slices for later…so good I wanted a couple more slices…so good it made it to my short list of best pizzas in New Mexico.
What makes the Don Corleone so good? Farina fanatics might find it blasphemous to learn that not everyone believes char should be part of a pizza’s flavor profile. The pies at Firenze have a light char, just enough so that you might catch a hint of it on a bite or two; it’s not the taste of “burnt” some diners complain about at Farina. The ingredients are top notch and are apportioned just a bit on the parsimonious side which lets you glean a good appreciation for the well-seasoned tomato sauce and magnificent crust. Your pie isn’t weighed down with excess which makes eating it a challenge. Moreover, it is a delicious, uncomplicated pie.
3 January 2015: In its January, 2015 report Pizza Magazine Quarterly revealed that only four states across the fruited plain love pizza less than New Mexico does (another quality of life category for which we can be grateful for Mississippi). With only 1.55 pizza joints per 10,000 residents, the Land of Enchantment ranks 46th in terms of number of pizzerias. Worse, only 38.4 percent of those pizzerias are independent. Perhaps if more pizzerias in New Mexico offered a pizza as good as The Godfather, our ranking would be much higher. The Godfather (tomato sauce, mozzarella, Keller’s Farm Italian sausage, pepperoni, mushrooms and Kalamata olives) is a beautiful pie that arrives at your table steaming hot with the mozzarella burbling to a tempting sheen. The high-quality toppings are strewn atop a golden dough canvas in the manner worthy of Michelangelo with each bite rewarding you with pleasurable deliciousness.
3 January 2015: With a name like “Picante,” you might expect a pie pulsating with piquancy. Instead, the “wow” factor on this pizza comes from a melange of ingredients (tomato sauce, mozzarella, Capocollo ham, rosemary pineapple and fresh sliced jalapeños) that go very well together. The jalapeños are baked with the pizza which renders them nearly caramelized and tame. With pineapple and Capocollo ham, the Firenze folks could have paid tribute to the Aloha state in naming this pie, but unlike far too many “Hawaiian” pizzas, this one isn’t nearly as fruity and sweet as others. It’s got just enough sweetness from the pineapple to meld magnificently with the saltiness of the ham and the slight heat of the jalapeños.
The menu also includes three salads: house salad (Romaine, cherry tomato, cucumber, Pecorino Romano, house vinaigrette), creamy pesto salad (Romaine, Parmesan, cracked black pepper, croutons and a creamy pesto dressing) and the one which most piqued our interest, the Gorgonzola salad (mixed greens, Gorgonzola cheese, walnuts and Balsamic vinaigrette). Wash down your meal with Firenze’s basil mint iced tea, a black tea infused with basil and mint or with a lavender lemonade, an herbal bend of lavender tea, Italian lemon juice and pure cane sugar. You won’t miss Coke or Pepsi in the least.
Whether or not you buy into the notion that your choice of pizza ingredients says a lot about your personality, you’ll probably join the soon to be legions of pizza aficionados headed for the Robinson Park neighborhood for one of the best pies in town–a wonderful pizza whether you get it from the oven on wheels or the venerable two-story building.
900 Park Avenue, S.W.
Albuquerque, New Mexico
LATEST VISIT: 3 January 2015
1st VISIT: 8 June 2013
# OF VISITS: 2
COST: $ – $$
BEST BET: Don Corleone, Quattro Formaggio, Lavender Lemonade