{"id":37647,"date":"2015-12-12T11:12:53","date_gmt":"2015-12-12T19:12:53","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=37647"},"modified":"2015-12-14T05:29:31","modified_gmt":"2015-12-14T13:29:31","slug":"metro-pizza-on-sky-pointe-2-las-vegas-nv","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=37647","title":{"rendered":"Metro Pizza on Sky Pointe [2,] Las Vegas NV"},"content":{"rendered":"

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Metro Pizza<\/p>\n

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House made Bread<\/p>\n

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Fried Calzone \u2013 Rapini, Scamorza, Fennel Sausage. In the Style of Pizzeria De’ Figliole Family Owned and Operated since 1860<\/p>\n

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Pizza Per Mia Nonna \u2013 Meatballs with Raisins and Pine Nuts. In the Sbagliata Style of Franco Pepe<\/p>\n

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Pizza Con Due Pomodori \u2013 Fiore de Latte with Fresh and Sun Dried Tomatoes<\/p>\n

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Pizza Con Mortadella \u2013 Pistachio, Robiola, Lemon Zest. Inspired by our Collaboration with Michele D’Amelio<\/p>\n

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La Pizza da Caizzo \u2013 Tuna, Capers, Celery, Guanciale<\/p>\n

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Pizza NY Extra \u2013 Bufala Mozzarella and 24-Month High Mountain Parmigiano from Valley Cheese and Wine. Bringing Italian Flavors to New York style Pizza<\/p>\n

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Rainbow Cookies<\/p>\n

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Vanilla Gelato atop Crushed White Chocolate Pistachio Shortbread, Topped with Corto\u202c Olive Oil, Toasted Pistachio and Sea Salt<\/p>\n

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Cannoli<\/p>\n

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Having been fortunate enough to set up a history lesson in all-things-pizza with local legend John Arena a few months ago it was as a group of twelve that round two took place on Saturday afternoon, and although not quite as comprehensive as the previous experience a tasting of six pies based on recipes seen during John’s recent trip to Italy proved across-the-board exemplary, as too did dessert from Chris Decker of Lulu’s Bread and Breakfast fame.<\/p>\n

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Obviously not using ingredients typical to Metro, though the majority featured signature five-day fermented dough with a springy yeasted crumb, it was with all seated that a pair of golden calzones landed center-table, the light fry not imparting even the slightest hint of oiliness while the semi-soft cheese presented like a less-stretchy mozzarella melding bitter greens and sausage rife with herbal notes.<\/p>\n

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Sourcing Italian legend Franco Pepe for round two, the dried fruit and buttery seeds proving a nice pairing to Metro’s housemade Meatballs that have pleased legions of Las Vegans for years, round three was moreso a study in simplicity, the fresh cheese milky and clean while two styles of tomato came across bold and acidic, though one in the group apparently felt the pizza could have been a bit more sweet.<\/p>\n

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Returning to options less commonly seen stateside for pizzas four and five, it can only be said that many at the table smiled widely at the combination of mortadella and pistachios amidst bloomy Robiola kissed by citrus, the use of tuna and capers causing some suspicion in the follow-up though slices of celery and peppery ‘jowl bacon’ helped gently rein the brine in.<\/p>\n

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Saving a special treat for last, the project for which John had been recruited to Italy proudly put on display in a new flour that became crisp and pocketed without blister in the same ovens that yielded the previous four, even those completely bursting-at-the-seams were compelled to take a taste of the pie crowned in top tier mozzarella and parmigiano, a straggling final slice happily mine to grab.<\/p>\n

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Turning to Chef Decker at this point, though it bears mention that he was there helping John throughout the afternoon, it still strikes me odd that neither Metro or Lulu’s has considered a full offering of Italian pastries as The Valley is sorely lacking but be that as it may the cannoli are still amongst the best in the city while both the tricolor and \u201ccookies & cream\u201d sundae were equally excellent…now if only they’d start working on those sfogliatella and baba.<\/p>\n

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RATING N\/A: Not really a ratable experience given the special nature of the menu it warrants mention that John can often be found making pizzas both locally and around the world in collaboration with many giants of the industry, and for those truly interested there is always the option to take a course from the man himself at UNLV, or to simply pop in to any Metro Pizza for a taste of any of their signature pies.<\/p>\n

RECOMMENDED: Pizza Con Mortadella \u2013 Pistachio, Robiola, Lemon Zest, Pizza Per Mia Nonna \u2013 Meatballs with Raisins and Pine Nuts, Pizza NY Extra \u2013 Bufala Mozzarella and 24-Month High Mountain Parmigiano from Valley Cheese and Wine.<\/p>\n

AVOID: N\/A<\/p>\n

TIP: Planning for a parking lot pizza demo in the coming months with several additional ideas in the works, 2016 looks to be a big year for John, Chris, and Metro \u2013 attention to social media is advised.<\/p>\n

http:\/\/metropizza.com\/<\/p>\n

http:\/\/metropizza.com\/<\/p>\n","protected":false},"excerpt":{"rendered":"

Metro Pizza House made Bread Fried Calzone \u2013 Rapini, Scamorza, Fennel Sausage. In the Style of Pizzeria De’ Figliole Family Owned and Operated since 1860 Pizza Per Mia Nonna \u2013 Meatballs with Raisins and Pine Nuts. In the Sbagliata Style … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,13,27,153,16,21,2484,2485,19,34,61],"tags":[],"class_list":["post-37647","post","type-post","status-publish","format-standard","hentry","category-bread-basket","category-dessert","category-food","category-ice-cream","category-italian","category-las-vegas","category-metro-pizza","category-metro-pizza-centennial","category-nevada","category-pizza","category-pork"],"_links":{"self":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/37647","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=37647"}],"version-history":[{"count":2,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/37647\/revisions"}],"predecessor-version":[{"id":37691,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/37647\/revisions\/37691"}],"wp:attachment":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37647"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37647"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37647"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}