Inferno's Wood Fire Pizza: Best Pizza in Hawaii?

Without a doubt, some of the best pizza in Hawaii, is being made at 951 North King Street, in Honolulu.
The odor of fresh pizza being cooked in an outdoor wood fired oven is unmistakenable. There under a tent, in the corner of a parking lot, you will discover an amazing pizza operation.

Two amazing pizzioli are taking authentic Neapolitan to the streets...literally.

This is a portable pizza operation. A traveling pizza circus. Complete with all that you would expect and demand of great pizza. And if you are looking for wonderful pizza, you just found it. The owners, Kyle and John, do exude pizza passion. They care about pizza. They care about their customers

Each pizza is handcrafted. Each pizza is lovingly created. All the ingredients are fresh. All the pizzas are unique. And the pizza is good. Really good. .

For me it is all about the crust. The crust is thin with a slight char and a smoky flavor.

Check out this video of Inferno's Wood Fire Pizza::





Inferno's Wood Fire Pizza is open everyday except Sunday.
Monday to Friday 10:00 AM to 2:00PM and on Saturday: 12:00 to 9:00 or until the dough runs out.

Inferno's Woodfire Pizza

951 North King Street
Honolulu, HI 96819


(808) 375-1200

Visit them on-line at this link: Inferno's Wood Fire Pizza.

Check this pizza out... you will not be disappointed.


Submitted by:

Albert Grande
The Pizza Promoter
Hawaii Business Videos

If you are ready to make your own pizza, please check out my friend Tony Gemignani's book:

















And if you are a Chicago Deep Dish Fan, Gino's East will deliver it right to your door:

Aglio ed Olio: A Pasta for the New Year

Here is a great dish for you start of the New Year. An easy pasta with a very bold taste. Although this pasta contains anchovies, the taste is not overpowering. Give this dish a try and let me know what you think.

Aglio and Olio is a family favorite. So easy to prepare, it is almost a sin!


In our house, only fish was served for Christmas Eve dinner as well as on New Year's Day. On Christmas eve we ate lots of different kinds of fish. Baccala (dried, salted, cod fish), shrimp, Mama Grande's Stuffed Sole, fried calamari,  clam cakes, baked stuffed clams, eel (yes eel!), stuffed calamari, calamari salad, and on and on!!

This pasta dish was always a favorite.

We never could pronounce it correctly, but we still love it!

Step 1 Saute the garlic.

Step 4 Add the anchovies

Ingredients

• 3-4 Tablespoons of olive oil
• 3-4 Cloves of garlic
• 1-2 Cans of anchovies in oil
• 1 lb. of your favorite pasta
• 1 1/2 cups of reserved pasta water
• Salt and pepper to taste
• Parmesan cheese

Directions

1. Put olive oil in sauté pan over medium-low heat.
2. Add minced garlic.
3. Slowly cook garlic. (Be careful not to burn the garlic, as it will turn bitter. )
4. Add anchovies and crumble with a fork. Set aside.
5. Cook pasta in about 4 quarts of water. Add a dash of salt, pepper, and oil.
   (The oil seems to keep the pasta from sticking.) After the pasta is cooked, reserve about 11/2 cups of the pasta water. The pasta water is your liquid for the sauce. Drain pasta.
6. Put the pasta water back in the sauce pan with the garlic, olive oil and anchovies. Reheat the mixture.
7. Toss the completed mixture with the pasta. Reserve a small amount for additional sauce.
8. Top with grated Parmesan cheese

Completed Aglio ed Oglio

Respectfully Submitted.

Albert Grande

The Pasta Promoter