The Pizza Therapy Forum and Pasta Therapy Forum

[Mike Devine]

Pizza Fan's:

- I made it back for a return visit to Apizza Scholls and it was awesome, it's a 263 mile round trip but it's worth it. The appetizers were great, the Pizza was great, the canolli's were a bit off the mark, but I'll cut em some slack, the place was busy. We waited an hour for a seat and about 25 more minutes for our pie's. You can pound beer and appetizers while you wait so all in all, the wait ain't so bad.We bumped into a guy from Cleveland who is very familiar with Pepe's and Lombardi's and another guy from So. Philly and they both made a trip of about an hour for the pizza. This place draws em in. They open at 5:00 pm.
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Mike Devine

[pizza]

Great review, Mike.

I first heard about Brian Spangler and Apizza Scholls when I interviewed Peter Reinhart for Legends of Pizza, Volume 1.
http://legendsofpizza.com.

When I interviewed, Brian for LOP Volume2, I found out the deep pizza passion he has. He was very forthcoming and shared many of his inside secrets.

He produces his incredible pizza, not with a coal or wood fired oven but with a commercial pizza oven.

Jon F., noted pizzaiolo, stated his pizza was the best he had ever had outside of Wooster Street (Pepe's and Sally's).
You can see some pics of Brian as well as Jon F.'s review on this page:
http://pizzatherapy.com/brianspangler.htm.

pizza on earth,
albert