KC Eats
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| PurpleCarrotKC.com : Pizza e Vino |
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Moving right along on our pizza journey! If you’d like to catch up … visit this page and read the introduction.  Pizza e Vino Our journey next brought us to Pizza e Vino, located at 31441 Santa Margarita Parkway in Rancho Santa Margarita. We arrived pretty early for lunch, not long after they had opened.     Naturally, as we’re doing at each pizzeria on our journey, we got two classics: Margherita with bufala, and Marinara. Our pizzas cooked in approximately one minute, and forty-three seconds. Margerhita: San Marzano tomato sauce with Mozzarella di Bufala, Basil, Olive Oil  And Marinara: San Marzano Tomato Sauce, Chopped California Garlic With Oregano, Olive Oil.    Pizza e Vino is also a VPN Certified pizzeria.  The Quick Stats Oven: Valoriani Cook time: Approximately 103 seconds. Again, we had an early lunch and were the only people in the restaurant. Had it been a peak meal time, the oven would likely have been warmer, and our pies would have likely been done more in the typical 90 second timeframe. Dough: Pizza e Veno said they recently switched over to the red bag of Caputo flour after attending the recent Pizza Expo in Vegas. The Caputo red was given a three day cold rise followed by a two to five hour warm rise. Caputo red, with its high gluten content makes a denser pizza, and it’s not my favorite. But Pizza e Veno executed it very well and no doubt has great skill! Taste: The bufala mozzarella was not the freshest we’ve had, but we realize that really all depends on a million factors almost all outside of the actual pizzeria’s control. We especially enjoyed the olive oil on these pies, it was delicious. Overall, these pies tasted very good!  ![signature[4]](http://lh6.ggpht.com/-8WcqOoZNHBw/UAUFD3e5L_I/AAAAAAAAKhM/-_-assI4ddo/s1600-h/signature44.jpg "signature[4]") |
