Craving for some REAL Pizzas?December 11, 2009 | 6,660 views
Like a breath of fresh air, Michelangelo’s Pizzeria will soon be gracing the stagnant, almost mundane food and beverage scene in Ipoh, promising quality American-style pizzas at affordable prices. Finally injecting some pizzazz to the unbelievably limited number of choices when it comes to eateries serving pizzas in Ipoh. We have Pizza Hut … and erm, that’s it. No Shakey’s, no Domino’s, no Papa John’s nor even Canadian Pizza. But of course, not including the pricier options at Brewster’s, SSTC (They did serve a wacky spaghetti pizza, to which I have yet to write about) or even Italia Mia (Last I checked they did not serve them. Do they now?)
Yeah, that should be Michelangelo’s, spelled differently. But who cares right? In his most joyous, devil-may-care attitude, I doubt Michael himself mind had I spelled his restaurant the other way ’round!
Yet to officially open for business, Michelangelo’s Pizzeria is expected to be up and running in a week or two’s time. Hopefully by Christmas, or prior to that. To appease that craving for some good ol’ REAL quality pizzas, in Michael’s own words, you must try Michelangelo’s painstakingly stretched, tossed, or rolled pizza dough from good quality flour (no idea what the name was, sorry), topped with the freshest and best of ingredients. No frozen sausages, generic pepperoni/salami, nor minuscule layers of mozzarella.
Having a whale of a time himself stretching them flat on the working counter, tossing them with much gusto and liberally throwing on ingredients as he desired …. Now that’s unorthodox.
The specially built firebrick oven (Michael, whatcha call this again?) for the pizzas, withstanding the astoundingly high degrees of heat, from the fire woods … no gas, no electric ovens please.
The pizzas go into the burning igloo-like structure, trapping heat from within. The walls stay hot for hours after the pizzas are done, but need to be primed few hours earlier, to reach the desired degrees of heat.
Within minutes, the dough would be raised to perfection and burnt to the right degree. Yeah, so you know you do not have to wait for aeons for your pizzas to be served.
Drizzle some olive oil, the charred bottoms of the pizza, and slicing them in a jiffy. Who cares bout perfectly squared, or portioned slices of pizzas?!
Thanks to Michael and Siew Li for the kind invitation to hang around the still barren restaurant, and watch the chef himself in action. With possibly no plans in mind, he magically did everything from scratch and made several pizzas with various combination of toppings, from the scrumptious pork/beef pepperoni and cheese to roasted garlic and portobello mushrooms, and jalapeno peppers to plain cheese and basil. The myriad of combination is endless, and limited to only the diner’s preference.
Pork/Beef Pepperoni, Sausage and Cheese
Roasted Garlic and Portobello Mushrooms
Mexican Pizza – with Jalapeno peppers
Plain Cheese and Basil
But of course, not all combination would be inserted into their final menu, which by the way, would be revamped periodically. Heck, there’s not even a need for a rigid menu, for you can request for the weekly specials, or mix-n-match the toppings as you seem fit. Just convey your cravings to Michael, sit back and watch him perform his magic with the almighty oven.
Spaghetti Carbonara with Garlic and Pork Bacons
They serve pasta and salads as well, in addition to their signature pizzas. And for a start, you may even get to taste their brownies and cheesecakes. But nothing’s finalized yet. So keep your fingers crossed. And watch this space.
“I was made to do this! Boo hoo hoo …..”
Michelangelo’s Pizzeria (non-halal)
No. 40, Jalan Medan Ipoh 1B,
Medan Ipoh Bistari,
Contact : 05-549-9099 (R. Michael Owen)
Website : http://www.pizzaipoh.com
Business Hours : 6pm – 10.30pm daily, closed on Mondays.
Plans to open for lunch soon.
** Started operations on December 25th 2009 !!! **