Howie’s Artisan Pizza Delivers on the Crust
It’s high and puffy on the edges, with airy, rolling caverns that provide great chew and crunch.
It’s thinner, yet still crisp, in the center. And when the wheel of a pizza cutter slices through it, there’s a distinctive “crack, crack, crackle” sound.
“The pizza talks to me now,” says Chef Howard Bulka of the just-opened Howie’s Artisan Pizza in Palo Alto’s Town & Country Village.
Indeed, it does.
After decades of running fine-dining restaurants in the Bay Area, Bulka has what he has always dreamed of — a top-notch pizzeria he can proudly call his own.
It may have opened less than two weeks ago, but Howie’s is already selling up to 250 pies a day now and packing in the crowds for his version of East Coast pizza modeled after Frank Pepe’s of New Haven, Conn., which Bulka worships.
But dough is a funny thing. It’s a living, breathing, finicky mass that can be as unpredictable as Kanye West.
“I’ve been cooking 30 years, and I’ve never been perplexed as I have been by pizza dough,” says Bulka, who invited me in for a taste last week.
He’s still making subtle tweaks to the bread flour-dough, which takes two days to mix and proof before being turned into pies that are baked in a gas-fired brick oven at 600 degrees for 5-6 minutes.
The crust is already a winner in my book. This is a pizza crust with real character. It has that nice fermented flavor of artisan bread, and there is a variance of textures that holds your interest bite after bite.
The regular pies are 14 inches — large enough for two people to share. During the day, for the kids and teens in need of some sustenance, Howie’s offers a deal: $5 for a slice of cheese pizza and a Coke. Those huge slices come from a 22-inch pie with a more substantial crust, so youngsters can more easily hold them in their hands.
The wild mushroom pizza ($19) has the added complexity of sage, Pecorino and mozzarella. It’s earthy and satisfying with a crust that’s crisp though and through.
The house-made fennel-sausage pizza, which features thin coins of sausage, gooey mozzarella, tomato and broccoli raab had a pleasing bitterness from the greens. The pie arrived piping hot and crisp, but as it sat for even a minute, a curious thing happened. The very center of the crust grew a little soft, perhaps because of the higher moisture content from the toppings. No matter, the flavors were still spot-on satiating.
Bulka says he’ll continue to fine-tune that pie to ensure it stays crisper longer.
Although the pies are the main attraction, the hubby and I did try a few of the other items on the menu, too, including a tasting of olive oils (California style and Greek style) along with bowls of Parmesan and ducca (a Middle Eastern blend of spices, nuts and seeds) to dip crostini into for a party of textures in your mouth.
A fresh Caesar salad ($8) was tossed with a flurry of grated Parmesan and just the right amount of dressing. There were tiny bits of anchovies mixed in. I would have liked more anchovies, but then, I’m a fan of those fishy fish.
“Eggplant pillows” ($9) is a great opener. Three tender, melting slices of eggplant are rolled around creamy, house-made ricotta and dressed with pesto, basil oil and chopped green olives.
Straus soft serve ice cream is a fitting finale. Howie’s offers it multiple ways: in a butterscotch praline sundae, a peppermint brownie sundae, au naturele, and my favorite — drizzled with olive oil and sea salt.
Howie’s may have opened a few months later than expected. But it was worth the wait for crust to crow about.
More: Q&A with Chef Howard Bulka earlier this year
wow, looks good. will be visiting soon, thanks for the post!
All right, I’m there. This former New Yorker is still searching for great pizza in the Bay Area, so you’ve got my attention. I’ll report back!
I’ve been twice and had some great pie and apps! The service has improved and they’ve decreased the price of the pies by a buck or two since the first week. I had the same complaint about the soggy crust on the sausage pie and am glad to hear that they are working on it.
That’s doin’ it right!!!! As you know, New York pizza is my quest (see a literal quest for it: ). The crust you show here looks perfect — it takes a hot, hot oven — probably 900 degrees to do that and it looks like Howie has it!! I’m going!
The link didn’t work. My quest in NY for pizza is at tinyurl.com/y953u66.
Wow, I can’t wait to try this place! The pizza with the sausage and broccoli rabe…is there a more heavenly combination, especially when placed on a perfect pizzza crust? nice review. Can’t wait to get down to P.A. and try this place.
Am loving the look of these!!!
Love the comparison of the crust to Kayne West. That pizza looks divine, we’re always on the lookout. Cant wait to check it out!
Pingback: Tweets that mention Food Gal » Blog Archive » Howie’s Artisan Pizza Delivers on the Crust -- Topsy.com
Mmm… that pizza sounds wonderful and especially the crust! I do need to have some pizza very soon!
wow. That looks fantastic! I usually discard the crust. This, I will eat the crust first!
I agree crust is so important! and to find a place that does a good crust is a wonderful thing indeed 🙂
Do they have a white clam pie? I had one at Amici’s in Cupertino – it was goood!
Nate: No clam pie on the menu yet. But Howard Bulka is working on featuring one as a special. Can’t wait for that. Clam pizza is one of my fave things in life.
Are those artichoke hearts on the top pizza? I love artichoke hearts on pizza! These all look so yummy!
Erin: Actually, those are slices of wild mushroom on top of that first pizza. But I bet if you put in a special request for artichoke hearts, Chef Bulka will make one up just for you.
Pingback: Howie’s Artisan Pizza, Palo Alto | Italy In SF
Oh this looks so good! I’ll be trying this place this weekend – I’m going to the Stanford gamed, so it’s a perfect timing!
Pingback: Food Gal » Blog Archiv » Crazy For Cuploa Pizzeria