Coal's Artisan Pizza announces early April opening

We were in the same night as Brad, with the same server Aaron. Had two Brownsboros with added sausage (The Stevie P ) and enjoyed them very much. Arancini for the app was very good and in house made tiramisu for dessert was incredible. Not gloppy like most, this slice of cake like heaven is not to be missed. Can't comment on the protein of the flour as we thought our pies were very, very good. They moved in to the top three for us and that list varies by type of pie you may be hankerin' for on a given night.

Please, please get some real brewed ice tea. No canned or bottled tea will replace fresh brewed. With your patio open and warmer temps on the way believe me when I say that folks around here drink alot of iced tea.

[Robin Garr]

Please, please get some real brewed ice tea. No canned or bottled tea will replace fresh brewed.

Absolutely! And don't make several days' supply in advance to keep in the fridge. "Fresh" means what it says. This simple investment will pay dividends, especially for those occasions when, for whatever reason, beer or wine aren't indicated.

Same advice to the new Ghyslain, by the way ...

Please, please get some real brewed ice tea. No canned or bottled tea will replace fresh brewed.

Absolutely! And don't make several days' supply in advance to keep in the fridge. "Fresh" means what it says. This simple investment will pay dividends, especially for those occasions when, for whatever reason, beer or wine aren't indicated.

Same advice to the new Ghyslain, by the way ...

Who makes a great ice tea? I would love a source.

[Robin Garr]

Who makes a great ice tea? I would love a source.

Want a local source? Buy tea leaves from Heine Bros.!

II gotta say the crust and sauce are unrivaled in this city however I will echo many others' posts about the inner 3rd of the pizza crust being underdone; the toppings did slide off unless you started each slice with a fork despite the fact that 1/2 of the crust's edges were closer to black than golden brown, which I liked.

They are changing flour next week....Going from 11% protein to 16%. All concerned feel this will solve any issues with the soft inner crust. Personally, I happy with it just the way it is...but if they can improve on an already excellent product, it can't be a bad thing.

The soft dough found towards the center of a pizza is expected in Neapolitan style pies. Although that style of pie is great I suspect the American palette prefers a crispier crust. Steve is right in that we are working on different flours with higher protein levels but not at the 16% range. That is more for New York Style slice pizza, There is also the challenge of not rolling the dough too thin or overloading the pie with fillings and that just takes a lot of practice. Our goal is a thin, crispy crust with exceptional toppings.

DH is quite the iced tea connoisseur. He proclaims the iced tea at Irish Rover some of the best in the city. Freshly brewed throughout the day and they have a brewer for it. I know they use Royal Cup tea. I stopped in and talked them into selling me a bag of it. They warned me that without the brewing system and precise water temp control my home results wold not be the same. They were right. It was good at home, but not as good as what they produce.

DH is quite the iced tea connoisseur. He proclaims the iced tea at Irish Rover some of the best in the city. Freshly brewed throughout the day and they have a brewer for it. I know they use Royal Cup tea. I stopped in and talked them into selling me a bag of it. They warned me that without the brewing system and precise water temp control my home results wold not be the same. They were right. It was good at home, but not as good as what they produce.

What is it about that tea that he likes? I checked out their website.

Iced tea is our preferred beverage and we have had it all over town. Hands down our favorite iced tea is at Martini Italian Bistro in the Summit shopping center. We have never asked who provides the actual tea but it is always fresh brewed, never stale and is exceptional. 394-9797 is their number, I can't seem to recall the managers name. Nice folks, though.

II gotta say the crust and sauce are unrivaled in this city however I will echo many others' posts about the inner 3rd of the pizza crust being underdone; the toppings did slide off unless you started each slice with a fork despite the fact that 1/2 of the crust's edges were closer to black than golden brown, which I liked.

They are changing flour next week....Going from 11% protein to 16%. All concerned feel this will solve any issues with the soft inner crust. Personally, I happy with it just the way it is...but if they can improve on an already excellent product, it can't be a bad thing.

The soft dough found towards the center of a pizza is expected in Neapolitan style pies. Although that style of pie is great I suspect the American palette prefers a crispier crust. Steve is right in that we are working on different flours with higher protein levels but not at the 16% range. That is more for New York Style slice pizza, There is also the challenge of not rolling the dough too thin or overloading the pie with fillings and that just takes a lot of practice. Our goal is a thin, crispy crust with exceptional toppings.

I wasn't saying I disliked the pie at all, or arguing what a true Neapolitan pizza should be, Just from an eatability(not a word, I know,) standpoint I'd like my topping to stay on my slice, if only long enough to reach my mouth.

DH is quite the iced tea connoisseur. He proclaims the iced tea at Irish Rover some of the best in the city. Freshly brewed throughout the day and they have a brewer for it. I know they use Royal Cup tea. I stopped in and talked them into selling me a bag of it. They warned me that without the brewing system and precise water temp control my home results wold not be the same. They were right. It was good at home, but not as good as what they produce.

What is it about that tea that he likes? I checked out their website.

Freshness.
Strength.
Color.
Freshness.
Taste.
Freshness.

.

Who makes a great ice tea? I would love a source.

I would call David Lange or Leo Fante at Consumers Choice Coffee 968-4151.
They have superior products, outstanding customer service and Leo can teach you ANYTHING you ever wanted to know about coffee and tea! They generally will supply an establishment with any tea or coffee makers and dispensers you will need.
I'm certain that they can come up with a great program for you guys. An espresso or cappuccino with the Tiramisu would be a nice touch as well.
BTW, We really enjoyed our visit Saturday night. I won't go into too much detail as that has been well covered, but I have no problem heaping more praise upon what I consider to be a great pizza. The meatballs were fantastic as well. The rich Bechamel sauce made for fine dipping with the excellent crust! The service was attentive and genuine considering the place was packed and was on a wait. I'm glad we got there when we did as they were very close to running out of dough for the day!

I wasn't saying I disliked the pie at all, or arguing what a true Neapolitan pizza should be, Just from an eatability(not a word, I know,) standpoint I'd like my topping to stay on my slice, if only long enough to reach my mouth.

Ditto. It was an excellent pie. The primary issue with the tip being a little floppy ( ) is that it makes it difficult to get it from the raised tray to the plate without losing some great toppings and cheese.

Second visit Saturday, again for carryout. Sorry, but I hate to go from garden to table, lol. The crust was perfect. We tried the wedge and tomato soup. Oh boy. They need to add a little vinegar and pepper to that soup and bottle their own bloody mary mix! The tomato soup was SO good. I'd like to know what they do that makes this so tasty. Anyway, we loved the flatbread as well.

Madeline- Please give me a call and I would be glad to outline of iced tea program. We provide fantastic iced tea for the majority of restaurants in the area and would love to include you. You can reach me at 664-2223 and we can set up a time. Thanks to Dan and Leah for the nice iced tea compliments.

Wanting to bring the family over soon. I've looked for a menu online and can't seem to find it. Forgive me if I am overlooking it somewhere! Do you all have kid's sized pizzas? My four year old loves a good pizza! Hope to be by soon!
Kris