{"id":50865,"date":"2019-06-22T14:16:30","date_gmt":"2019-06-22T20:16:30","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=50865"},"modified":"2026-04-03T10:44:22","modified_gmt":"2026-04-03T16:44:22","slug":"punchys-wood-fired-pizza-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=50865","title":{"rendered":"Punchy’s Wood-Fired Pizza – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"
Punchy’s Wood Fired Pizza<\/figcaption><\/figure>\n

In the parlance of the pugilist, \u201cpunchy\u201d is synonymous with punch-drunk, the result of having been battered violently by an opponent. You know, like Rocky Balboa after a few rounds with Apollo Creed. Don\u2019t ever try to correct the family of Giordano Bruno (1905-1992) if they insist on a different definition. They\u2019ll tell you Grandpa Giordano, the family patriarch, earned the nickname Punchy because of his punching prowess as a Golden Gloves boxing phenom. He could really pack a punch they say, winning 80 bouts and going undefeated during his career. More often than not, it was his hapless opponents who were left loopy after a fusillade of lefts, rights and uppercuts.\u00a0 <\/span><\/p>\n

Punchy\u2019s talents weren\u2019t limited to the squared circle. He could really cook some knockout Italian dishes, too. When he emigrated to Chicago from Milan, Italy in the 1920s he brought with him family recipes from Tuscany and Naples, the birthplaces of his parents\u2014and the latter, also the birthplace of modern day pizza as we know it. Punchy worked as a chef in Chicago then New York (and if you can make it there…) before moving to New Mexico in 1943. <\/span><\/p>\n

\"\"
Inserting a Pizza Into The Oven<\/figcaption><\/figure>\n

During Sunday family get-togethers, Punchy taught his grandchildren how to make everything from scratch: several types of sauces, pastas and pizza as well as Italian sweets such as gelato, cannoli, biscotti and sorbetto. His progeny learned well. Today, the recipes he imparted have inspired a fleet of mobile food kitchens (that\u2019s food truck to you, Bob). There are three of them in Santa Fe, usually parked at the Santa Fe Brewing Company. The main truck, Bruno\u2019s Wood Fired Pizza Bar, offers Neapolitan-style pizza and other items prepared in an oven imported from Italy. The Bruno family continues to use the same ingredients, recipes and techniques they learned from their grandfather.<\/span><\/p>\n

As of October, 2018, the Albuquerque area has begun to discover what the Santa Fe diners have grown to know\u2014if you want traditional pizza the way it\u2019s prepared in Italy, New York or Chicago\u2019s \u201cLittle Italy,\u201d you need to find out where Punchy\u2019s Wood-Fired Pizza is parked. You can\u2019t miss Punchy\u2019s which is conspicuous by its design. It\u2019s a black conveyance with painted on yellow-orange flames licking upward. At the back of this full-service kitchen on wheels is a wood-fired oven imported from Italy. Oak, a hard wood which burns hot, is constantly being stoked to keep it alit at temperatures between 900 and 1,000 degrees. That intense heat is why it takes only 90 to 120 seconds to bake a pizza. <\/span><\/p>\n

\"\"
The Boss<\/figcaption><\/figure>\n

There are only five pizzas on Punchy\u2019s menu, but with a build-your-own-pizza option, the possibilities are unlimited (starting with choosing your base: Rosso, Marinara, Verde, Pesto, Bianco or EVOO) and size (eight-inch oval or sixteen-inch round). Toppings are numerous. The canvas for each pizza is an IPA-infused dough that is spread out so thinly (just slightly more than an eighth of an inch) you can almost see through it. It\u2019s the antithesis of the old \u201cthin and crispy\u201d cardboard pizzas of yesteryear as it practically flops over as you pick it up. The cornicione, an Italian term for the \u201clip\u201d or puffy outer edge of the pizza is soft and chewy. The sauce is made from San Marzano tomatoes imported from Italy. <\/span><\/p>\n

12 January 2019<\/strong>: Our inaugural pizza at Punchy\u2019s was one named for my Kim, The Boss<\/strong> <\/em>(pepperoni, Italian sausage, salami and roasted garlic). As our server approached with our pie, we asked ourselves if there’s any aroma more wonderful than the combination of just baked bread infused with tomato sauce, spicy meats and Italian spices.\u00a0 Wary that Punchy’s grandson may have learned how to box from his grandfather, we didn’t wrench the pizza out of his hands to attack it.\u00a0 We waited until he placed it on our table to do that.\u00a0 Despite the high heat in which it was baked and the supermodel thinness of the crust, this pizza had only a light char.\u00a0 The three Italian meats all had a pleasant piquancy while the tomato sauce was zesty, acidic and sharp with a nice (dare I say) punch to it.\u00a0 This wasn’t a good pizza; it was a great one!<\/span><\/p>\n

\"\"
The Gambino<\/figcaption><\/figure>\n

22 June 2019<\/strong>:\u00a0 In a 1965 episode of Hogan’s Heroes, Corporal LeBeau prepared a pizza for Major Bonacelli, a visiting Italian prison commandant.\u00a0 Bonacelli (brilliantly portrayed by comedic genius Vito Scotti) complained the pizza could use a little more garlic.\u00a0 One of the prisoners remarked that if it had any more garlic, it would take the hair off your chest.\u00a0 Bonacelli retorted “not when it is Italian hair<\/em>.”\u00a0 We ordered The Gambino<\/strong><\/em> specifically because roasted garlic was one of the listed ingredients (along with black olives and salami), but after eating one slice, my Swedish-Irish Kim complained there wasn’t enough garlic.\u00a0 <\/span><\/p>\n

When she requested additional garlic, the pizzaioli feigned shock and personal insult though he piled on additional garlic (minced).\u00a0 Apparently Swedish-Irish women like more garlic than Italians?\u00a0 At any regard, I slid the garlic off my slices onto Kim’s so that the focus of my slices would be the green chile, black olives and salami.\u00a0 The Gambino is an excellent pizza with or without enough garlic to ward off a family of vampires.
\n<\/span><\/p>\n

We encountered Punchy’s on a Saturday at Marble Brewery Westside and hope to run into it again–soon and often. Punchy’s is a knock out!!\u00a0<\/span><\/p>\n

Punchy’s Wood Fired Pizza<\/strong>
\nLocation Varies
\nAlbuquerque, New Mexico<\/strong>
\n(505) 445-1800<\/span>
\nFacebook Page<\/strong><\/a> | Web Site<\/strong><\/a>
\nLATEST VISIT<\/strong>: 22 June 2019
\n1st VISIT<\/strong>: 12 January 2019
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: Very Good<\/span>\u00a0<\/strong>\u2013\u00a0Good to very good food; generally solid; delivers consistent quality, strong technique, and a comfortable, enjoyable dining experience
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: The Boss, The Gambino
\nREVIEW #1089<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In the parlance of the pugilist, \u201cpunchy\u201d is synonymous with punch-drunk, the result of having been battered violently by an opponent. You know, like Rocky Balboa after a few rounds with Apollo Creed. Don\u2019t ever try to correct the family of Giordano Bruno (1905-1992) if they insist on a different definition. They\u2019ll tell you Grandpa Giordano, the family patriarch, earned the nickname Punchy because of his punching prowess as a Golden Gloves boxing phenom. He could really pack a punch they say, winning 80 bouts and going undefeated during his career. More often than not, it was his hapless opponents who were left loopy after a fusillade of lefts, rights and uppercuts.\u00a0 Punchy\u2019s talents weren\u2019t limited to the squared circle.…<\/p>\n","protected":false},"author":1,"featured_media":52162,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,703,731,141,68,5631],"tags":[],"class_list":["post-50865","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-dog-friendly","category-food-truck","category-new-mexico","category-pizza","category-very-good"],"yoast_head":"\nPunchy's Wood-Fired Pizza - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=50865\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Punchy's Wood-Fired Pizza - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"In the parlance of the pugilist, \u201cpunchy\u201d is synonymous with punch-drunk, the result of having been battered violently by an opponent. 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