One of my favorite travel hacks is finding the Neapolitan pizza oven in the airport, as there’s nothing quite like a fresh pizza sizzling on your plate.
At Houston Intercontinental, which I know like the back of my hand, there was a divine experience at the C Gate nexus at Forno Magico, especially in the morning, when they offer a bacon, egg, and cheese pizza that I would beeline for whenever I had a morning flight. It’s big enough to feed two.
That said, I am disappointed to report that Forno Magico is no longer magical. They stopped salting the oven floor or rotating the pie, and the eggs were sloppily bunched. The dough was dry; it was like they’d never had a good pizza. They’re only heating the oven to 498, not the 905 recommended by the Associazione Verace Pizza Napoletana. It was edible but not a delight, as you can see here.
I hope they rediscover the art of firing pizzas they started with. They’re charging over $20 for it, so plenty of margin for fuel. It would also serve customers much faster! I’ll keep searching for great pizzas in other airports.
If you have a Gozney or Ooni at home (highly recommended!), try making a breakfast pizza. My friend Chris Young recommends this dough recipe.
How about vegan pizza and ovens Not from Amazon?
Whatever floats your boat!
You probably fly direct mostly from IAH but if you pass through ORD, I highly recommend https://tortasfrontera.com/ United terminal (terminal 1, B gates). The bacon egg and cheese may have you adding ORD as a layover
Genuine question: how is this a pizza? If I melt some cheese and add sausage and lettuce to flatbread, are we calling that pizza now? I’m curious what New Yorkers would say.
I think you will *really* like The Georgian (the country, not the state) Adjarian Khachapuri. https://en.wikipedia.org/wiki/Khachapuri#Types :-)))
Wow I’ve never heard of that but it looks tasty. I’ll keep an eye out for it in my travels or maybe there’s a good place in NYC or Houston.
Ooni is an amazing investment. We purchased one from one of the their official stores (their HQ is probably only 200 miles away) and love the quick pizza choice when we’re having friends over in the garden.
Small learning curve on how to make it work right (it cooks so so fast) but totally worth learning to get the basics right, and not overload the pizza like I did the first time..