{"id":63407,"date":"2023-04-11T00:01:53","date_gmt":"2023-04-11T06:01:53","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=63407"},"modified":"2025-06-07T12:27:08","modified_gmt":"2025-06-07T18:27:08","slug":"firenze-pizzeria-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=63407","title":{"rendered":"Firenze Pizzeria – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
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Firenze Pizzeria on Candelaria Just West of Tramway<\/figcaption><\/figure>\n

Name a pizza joint “Florence Pizzeria” and public reaction would likely be dubious: \u00a0“Who the heck is Florence?” \u00a0“Can someone named Florence possibly have a clue how to make pizza<\/em>?” \u00a0Now translate “Florence” to Italian and all of a sudden, “Firenze Pizzeria” has instant credibility. \u00a0Never mind that most of the pizza in Florence (er, Firenze), Italy is of the Neapolitan variety. \u00a0The name Firenze is a perfect fit for a pizzeria. \u00a0Even the name inspires visions of a fire-breathing Italian oven preparing a waifishly thin pizza in just about a minute.<\/span><\/p>\n

Steven Meyer, owner-operator of Albuquerque’s Firenze Pizzeria knows a thing or two about fire-breathing ovens and waifishly thin pizzas.\u00a0 In 2011, he pioneered portable pizza in the Duke City, toting an Italian-made oven throughout the city.\u00a0 Being booked every weekend for nearly two years for special events, catering and a semi-permanent gig at the Downtown Growers\u2019 Market at Robinson Park facilitated the decision to seek a permanent venue.\u00a0 He found the perfect spot at 900 Park Avenue, S.W., just across Central Avenue to Robinson Park. The two-story edifice Firenze called home for nearly nine years had plenty of character and personality.\u00a0 One of its neighbors was the lair of notorious drug kingpin Tico Salamanca<\/strong><\/a> when the two-story building wasn’t occupied by Java Joe’s<\/strong><\/a>. <\/span><\/p>\n

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The Small Dining Room<\/figcaption><\/figure>\n

In 2022, Meyer was on the move again, this time virtually all the way across town.\u00a0 Firenze Pizzeria is now located on the Bridges and Tramway.\u00a0 Some of Firenze’s neighbors in the restaurant -centric development include Tako Ten<\/strong><\/a> and Thai Street<\/strong><\/a>.\u00a0 For west-siders and those of us from Rio Rancho, it’s a long way to go for a pizza, but having enjoyed several pulchritudinous pies from its downtown area predecessor, we knew we’d be served a very good pie.\u00a0 Besides, The Dude was getting his bi-monthly coiffure in the area.\u00a0 He enjoys the Bridges at Tramway because there are several al fresco dining opportunities where passers-by can ogle him and he can flirt with women.<\/span><\/p>\n

Firenze faces Candelaria in the multi-use complex.\u00a0 Space is hardly commodious, but then you are in close proximity to terrific outdoor seating.\u00a0 Weather-permitting, there’s nothing like a stunning view of the Sandias to amp up your hunger.\u00a0 Behind the counter, you’ll espy a domed oven resembling a Marvel superhero’s helmet.\u00a0 Ventilation ducts clambering to the high ceiling have the unfortunate side-effect of not disbursing the inimitable aroma of baking pizza.\u00a0 Then again, we didn’t see any firewood in the place.<\/span><\/p>\n

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This Oven is Where Your Pizza is Baked Quickly<\/figcaption><\/figure>\n

Listed first on the menu are three “classic” pizzas: Classic Margarita (SIC) (tomato sauce, fresh mozzarella, shredded mozzarella, finished with extra virgin olive oil and fresh basil); Classic Cheese (tomato sauce and shredded mozzarella); and Classic Pepperoni (tomato sauce, shredded mozzarella and pepperoni.\u00a0 \u00a0There are more than twenty toppings available with which to adorn your pie.\u00a0 You can even top half of your pizza with different toppings than the other half.\u00a0 The menu lists some fourteen custom pizzas including one called “Veggie” that’s available as Vegan.\u00a0 Green chile is available as a standard topping on several toppings, but you can add it to any pie.\u00a0 Three salads are also available.<\/span><\/p>\n

Firenze pizzas are individually sized at about ten-inches\u2013-perfect for one. The pizza is thin crust though not exactly Neapolitan style.\u00a0 Despite its thinness, the crust isn’t cracker-like.\u00a0 It’s still got good pliability.\u00a0 A slight cornicione (Italian word for the edge or rim of the pizza) befits the thin crust.\u00a0 The oven imparts a nice brown char, so if you’re inclined to believe char isn’t a flavor, you’d better ask for a light char up front.\u00a0 The dough is made on the premises and is machine stretched for uniformity.\u00a0 Your pizzaioli’s deft handling of ingredients may result in an oblong pizza.\u00a0 Who cares as long as it’s good?<\/span><\/p>\n

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The Wild Mushroom Pizza<\/figcaption><\/figure>\n

That’s where Firenze excels.\u00a0 Just as at the Park Avenue location, the pizza is top ten in the city worthy.\u00a0 My choice was fittingly named Wild Mushroom<\/strong><\/em> (garlic oil, white mushrooms, baby Bella mushrooms, feta, shredded mozzarella, pecorino Romano, ricotta and green chile).\u00a0 Unlike at some pizzerias, you don\u2019t need to mount an expedition to find some of the ingredients on the pizza you order. \u00a0The generosity of those ingredients belies the thin crust.\u00a0 \u00a0“Baby bella mushrooms,” by the way share some of the properties of New Mexico’s sacrosanct chile.\u00a0 Just as chile can be red or green depending on its maturity, baby bella mushrooms can be cremini or as portabella depending on when they’re picked.\u00a0 Given my druthers, the green chile would have been more piquant but other than that, the wild mushroom pizza is a good one.<\/span><\/p>\n

As a “less is more” proponent of pizza purity, my Kim frequently orders cheese pizza (Classic cheese<\/strong><\/em> at Firenze).\u00a0 To me that translates to a boring pizza.\u00a0 In all fairness, I stand by that position unless the pizza is just out of the oven.\u00a0 It surprises me to find that hot, fresh cheese pizza can actually be quite good.\u00a0 That’s certainly the case with Firenze’s Classic cheese, a simple (tomato sauce, mozzarella cheese) pizza that will please the most nitpicky people.\u00a0 By the way because we didn’t finish the six slice pie, we took about half of it home where my initial prejudice was confirmed.\u00a0 I didn’t like cheese pizza cold.\u00a0\u00a0<\/span><\/p>\n

\"\"
Classic Cheese Pizza<\/figcaption><\/figure>\n

A gluten-free option is available for all pizzas.\u00a0 It’s just one of the many things to like about this pizzeria.\u00a0 Though I may whine about the distance to Fierenze, at least we don’t have to go to Fierenze, Italy for very good pizza.<\/span><\/p>\n

Fireze Pizzeria<\/strong>
\n12501 Candelaria Road, N.E.
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 8 April 2023
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Classic Cheese, Wild Mushroom
\nREVIEW #1327 <\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Name a pizza joint “Florence Pizzeria” and public reaction would likely be dubious: \u00a0“Who the heck is Florence?” \u00a0“Can someone named Florence possibly have a clue how to make pizza?” \u00a0Now translate “Florence” to Italian and all of a sudden, “Firenze Pizzeria” has instant credibility. \u00a0Never mind that most of the pizza in Florence (er, Firenze), Italy is of the Neapolitan variety. \u00a0The name Firenze is a perfect fit for a pizzeria. \u00a0Even the name inspires visions of a fire-breathing Italian oven preparing a waifishly thin pizza in just about a minute. Steven Meyer, owner-operator of Albuquerque’s Firenze Pizzeria knows a thing or two about fire-breathing ovens and waifishly thin pizzas.\u00a0 In 2011, he pioneered portable pizza in the Duke…<\/p>\n","protected":false},"author":1,"featured_media":63410,"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":[440,3569,703,262,141,68],"tags":[2083,2891,2894,2890,791,2893,2892],"class_list":["post-63407","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-closed-in-2024","category-dog-friendly","category-closed","category-new-mexico","category-pizza","tag-bridges-on-tramway","tag-classic-cheese","tag-gluten-free-options","tag-pizzeria","tag-salads","tag-steven-meyer","tag-wild-mushroom"],"yoast_head":"\nFirenze Pizzeria - Albuquerque, New Mexico (CLOSED) - 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=63407\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Firenze Pizzeria - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Name a pizza joint “Florence Pizzeria” and public reaction would likely be dubious: \u00a0“Who the heck is Florence?” \u00a0“Can someone named Florence possibly have a clue how to make pizza?” \u00a0Now translate “Florence” to Italian and all of a sudden, “Firenze Pizzeria” has instant credibility. \u00a0Never mind that most of the pizza in Florence (er, Firenze), Italy is of the Neapolitan variety. \u00a0The name Firenze is a perfect fit for a pizzeria. \u00a0Even the name inspires visions of a fire-breathing Italian oven preparing a waifishly thin pizza in just about a minute. 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