Archive for the ‘Pizzeria 712’ Category

Apr 17, 2014

Spring at Pizzeria 712

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In addition to our spring menu additions and changes, we have been doing some spring cleaning outside and prepping our patio for warmer weather and summer nights. We are choosing some herbs to plant in our patio planter boxes. What are your favorite herbs to grow and use in your cooking?

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These are some of the spring dishes pictured above: mixed greens with roasted beets, pickled onions, and Sherry vinaigrette; mushroom pizza with balsamic, Utah arugula, and fontina; hand-made potato gnocchi with basil marinara and hand-pulled mozzarella; Anson Mills sweet polenta cake with lemon curd, whipped cream, blueberries, and mint (this is only on the dessert menu for a few more days!). See some more photos of the making of this dessert here.

Join us and try some of our new dishes! View the full menus and make a reservation online here.

Feb 21, 2014

Open Table & Salt Lake Magazine Awards

This week Salt Lake Magazine announced their Readers’ Choice Awards and Communal was recognized as the Best Provo/Central Utah Restaurant. Check out Salt Lake Magazine’s Dining Guide—it highlights restaurants from here all the way to Logan, including the Heirloom restaurants and other area favorites of ours.

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Open Table, our online reservation system, also recently announced their 2014 Diners’ Choice Awards. Both Pizzeria 712 and Communal were recognized for several awards:

Pizzeria 712

  • Best Overall
  • Best Food
  • American
  • Fit for Foodies

Communal

  • American
  • Fit for Foodies

See our most updated menus and make a reservation here: Pizzeria 712 and Communal.

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Jan 02, 2014

The Ultimate Comfort Food at Pizzeria 712

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There’s nothing quite like a creamy bowl of noodles. Come in from the cold and enjoy the ultimate comfort food, mac and cheese. This Pizzeria 712 dish features gouda cheese, a touch of crimini mushrooms, house bread crumbs and succulent crispy speck.

Dec 18, 2013

Winter Pizzas

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Winter flavors are now being featured on your favorite pie. Come in and enjoy the best flavors this time of year has to offer at Pizzeria 712. See the full winter menu here.

Nov 27, 2013

Pizzeria 712’s Birthday

Come celebrate with us on Pizzeria 712’s birthday! Thank you to all of our supporters for supporting local, sustainable food at Pizzeria 712.

Nov 22, 2013

Heirloom Wins Two OpenTable Diner’s Choice Awards



Communal Restaurant and Pizzeria 712 are both pleased to announce the winning of a 2013 OpenTable Diners’ Choice Award for Top 100 American Fare Restaurant. These awards reflect the combined opinions of more than 5 million restaurant reviews submitted by verified OpenTable diners for approximately 19,000 restaurants in all 50 states and the District of Columbia. See other top restaurants here. Thanks to all the diners who have helped Communal and Pizzeria 712 earn this accolade in the U.S. and in Utah.

We’d love to see you for lunch or dinner. Make you reservations today to come and enjoy the new fall and winter menus at Pizzeria 712 and Communal.

Nov 18, 2013

New Fall & Winter Menu at Pizzeria 712


At Heirloom Restaurant Group, our approach to food and cooking involves highlighting the best of the bounty, so our menu changes with the seasons and with what’s available locally. Both Communal and Pizzeria 712 have had full menu changes moving into the late fall and winter flavors. Check out the new menu at Pizzeria 712 here and keep checking the blog to see more menu highlights from both of Pizzeria 712’s and Communal’s new menus. Come join us for lunch or dinner to enjoy the best food this time of year has to offer.

Aug 28, 2013

Summer Salad Sensations at Pizzeria 712

Enjoy the bounty of summer with fresh crisp greens served over the best in-season fruits and vegetables from Utah Valley. Join us for lunch or dinner at Pizzeria 712 for a truly unique and flavorful salad.

Pizzeria 712 Hours
Lunch: Mon – Fri / 11:30 – 2:30
Dinner: Mon – Thurs / 5 – 10
Dinner: Fri & Sat / 5 – 11

Make Reservations

Aug 22, 2013

Pizzeria 712 Announced as One of the 5 Best Pizza Joints in Utah

Dough, Sauce, Cheese, Toppings… These are the ingredients used to create one of America’s favorite and most consumed foods, the pizza. There are numerous restaurants in Utah all featuring the pie, so what makes Pizzeria 712 different?

Everything at Pizzeria 712 is made fresh and in-house because we believe in dishes made entirely from scratch. Read about Pizzeria 712’s freshly-made dough here and hand-pulled mozzarella here.

We also believe in locally-sourced and seasonal products. New pizza’s are always on the menu as produce comes and goes from the local market. A firm commitment to these beliefs is why KSL recently featured Pizzeria 712 as one of the 5 best pizza joints in Utah. Read the full article here.

Thanks to our wonderful customers for supporting Pizzeria 712 and making the restaurant one your favored pizza locations.

Jul 30, 2013

The Secret is in the Dough

       
Simple. Local. Inspired.

These are three words used to describe our restaurant Pizzeria 712. These words can also be used to describe one of the most important components of the restaurant … the dough.

All dough at Pizzeria 712 is made fresh, twice daily. The talented crew whips up 172 dough balls each amounting to 10 oz. everyday.

The flour for the dough comes from Central Milling in the Logan area. Chef Stephen Lott likes their flour because it’s consistent with protein content and quality. He’s looking for a flour with a high protein content because it helps build the gluten, which helps the dough structure and rising. Protein gives the final product a nice bready texture and the raised brown pockets always seen in a our pizzas.

      
Our recipe for the dough consists of flour, water, salt and yeast. That’s it. Simple and real ingredients for the best pizza possible. The process for making this fresh dough daily goes something like this:

Mix the flour, water and yeast together without the salt. (Salt will kill the yeast). Once well combined, increase the mixer to a higher speed and add dead dough. (Dead dough is dough from a previous day. This helps build the structure and add flavor). Next, add the salt. Hydrate the mixture with a little water.

This part can be tricky. Everything in the environment can effect the consistency of the dough. The amount of liquid added will vary depending on if it’s raining or if it’s really hot outside. So, the chef estimates on liquid and adds more water if needed.

The last time you were enjoying your meal at Pizzeria 712 did you notice an occasional drumming sound in the background? Here’s where that comes in. The speed is increased once again and in one to two minutes the dough will be slapping the bowl, letting diners know that the pizza they’re enjoying was made fresh. This whole process is building up the gluten in the dough, which is important for any good bread texture.

Next, the toppings are applied and the pizza slides into the high heat oven (seven hundred and twelve degrees to be exact). During the cooking process, the water expands in the dough and creates the raised little pockets. We love seeing those on the pizza. Pockets in the dough mean there is good bread structure.

The pizza is then delivered to your table to be enjoyed and remembered.

Our pizzas are constantly changing to highlight the best of the season. Come enjoy fresh made pizza with simple and freshly made dough topped with in-season local ingredients.