COALS ARTISAN PIZZA "LOUISVILLE'S FIRST"

what are some of your favorite pizza choices and toppings so I can get an idea of specialty pizzas or even local favorites that I can add my twist on.

Well. Good question. I'm sure there will be plenty of calls for toppings of Henry County Llama cheese that was mixed under the bare feet of local farm maidens and then responsibly cured under the watchful eye of a roving band of Highland hipsters...So I'll go in another direction: Sausage (from locally raised hogs of course). I can think of no other "topping" that, in my eyes, so "makes or breaks" a good pizza as -great- Italian sausage. If you offer great sausage as one of your "signature' toppings the crowds will surely follow.

Steve, does your favorite Dog Catchers Farms make sausage?

Veg sausage . . . yes! yes! Other than that, I'm a build-yer-own kinda gal.


Don't judge.

Field Grain Roast makes an excellent vegan Italian Sausage. Rainbow Blossom carries it.

Field Grain Roast makes an excellent vegan Italian Sausage. Rainbow Blossom carries it.

It's also easy to make in house. I make it at home every couple of months.

A really good italian sausage and an outstanding pepperoni...nothing too greasy, but enough flavor that it can hold up on it's own. Red peppers and fresh mushrooms are good. About the only time we order a specialty pizza is the potato pizza at BoomBozz. Though one of my favorite combinations is a shrimp, asparagus and alfredo pizza.

IMO, if you have good sausage and good pepperoni, you are all set.

I like mushrooms, but I like them sliced thin so they cook on the pie, or for them to be pre-cooked. I think the mushroom offering at Papalino's is spectacular.

My 2cents.
-Pete

With an oven that cooks at 1000 degrees the pizza will come out a little charred. Do you think Louisville is ready for that flavor note? I have been to many pizzerias who have had to pull back on the heat because customers complained. Then there is always the argument of what is charred and what is burnt!

With an oven that cooks at 1000 degrees the pizza will come out a little charred. Do you think Louisville is ready for that flavor note? I have been to many pizzerias who have had to pull back on the heat because customers complained. Then there is always the argument of what is charred and what is burnt!

Personally, one of my biggest complaints with "popular" pizza has been the fact that the crust on anything larger than medium pie comes out soggy in the middle. Maybe there are other exceptions but I certainly haven't found 'em. So bring on the charred/burnt crust.

I say bring it on! I like mine a little burnt anyway.

As far as my vote for toppings, I concur with several others that like a good artisan sausage. I like a big fennel seed flavor with some heat to it as well.
I also recommend trying some Divina Roasted Tomatoes. They are a little pricey but well worth it. You can reuse the oil that they are packed in for marinating other things or making salad dressings.
Other toppings I would also love to see are prosciutto, pancetta, meatballs, pesto, roasted asparagus, smoked duck, smoked chicken, cipollini onions, smoked cheese(provolone or Gouda), a blue cheese pie with fresh figs, dates and lastly, a really nice white pizza.

I say bring it on! I like mine a little burnt anyway.

As far as my vote for toppings, I concur with several others that like a good artisan sausage. I like a big fennel seed flavor with some heat to it as well.
I also recommend trying some Divina Roasted Tomatoes. They are a little pricey but well worth it. You can reuse the oil that they are packed in for marinating other things or making salad dressings.
Other toppings I would also love to see are prosciutto, pancetta, meatballs, pesto, roasted asparagus, smoked duck, smoked chicken, cipollini onions, smoked cheese(provolone or Gouda), a blue cheese pie with fresh figs, dates and lastly, a really nice white pizza.

Dan. Mark and I are attending the dinner tomorrow at GFS. Would love to meet you!

With an oven that cooks at 1000 degrees the pizza will come out a little charred. Do you think Louisville is ready for that flavor note? I have been to many pizzerias who have had to pull back on the heat because customers complained. Then there is always the argument of what is charred and what is burnt!

That makes them that much better! I'll have to agree with the others about fresh sausage and fresh (not canned) mushrooms! We also love sautéed onions and sun dried tomatoes as well as a variety of cheeses including goat cheese and feta!

Anchovies please.

Dan. Mark and I are attending the dinner tomorrow at GFS. Would love to meet you!

I look forward to meeting you. Is Mike coming as well?

John's pizza in Manhattan still makes pizza in a coal oven. It's been around forever in NYC, (that's part of what makes it tastes so good). I am glad they are bringing it to the 'ville.

As far as burning coal..... hmmmm. I wondered how much coal burning you have to do to take serious issue with it?

There are other things floating around this city like high levels of Radon from new construction that should be a major concern first IMHO.

As far as burning coal..... hmmmm. I wondered how much coal burning you have to do to take serious issue with it?

Given that we live in a state where they remove the tops of mountains to mine coal...it would be the supreme irony if anyone came after a pizzeria for burning coal...Then again