I’ve been way too busy and overloaded to pay attention to my food blog..sorry. I just don’t have the time or money to go out to eat lots anymore, so it looks like things will be going downhill for a little bit.Â Before the reality of that really sets in and you all cry for me, here’s a WHAMMY of a post. Went out to Ah-Beetz in Abbotsford for pizza with James Victor and Grace.
Now why would I go all the way out to Abbotsford for frigging pizza you might be wondering….well if it’s worth the drive… why not? James had raved about it all summer but I could never go with him because our schedules didn’t match. Finally a couple Fridays ago, we on a spur decided to go and get some pizza. Authentic New York Style Pizza.
When we arrived, the doors were wide open, a couple was sitting down watching the game and eating their TWO pizzas, and an older lady was waiting for her order. I left the ordering to James as he had the experience. He ordered two larges and came back with this.
DI FARA (my tribute to Domenico Demarco) â pepperoni, artichoke hearts, tomato sauce, aged mozzarella, fior di latte, lots of fresh basil, lots of extra virgin olive oil & lots of Grana Padano ($25)
IL MIO AMORE- Calabrese salami, camelized onions, roasted garlic, tomato sauce, aged mozzarella, fior di latte, extra virgin olive oil, fresh basil & Grana Padano ($26)
$51 for two large pizzas may seem like a lot, but divided amongst 4, and the true quality and workmanship going into this pizza definitely justifies the price.
So after that, I introduced myself to Terry, the ever so friendly and extremely knowledgeable owner of Ah-Beetz. Below is his wife cutting fresh basil to finish off a pizza. That copper kettle like thing, is filled with olive oil. When a pizza goes in to bake, Terry drizzles some over it. When a pizza comes out, Terry drizzles some more over it. I asked him why, and he said that it adds “Deliciousness!” Oh deliciousness indeed…
I’ve never seen pizza dough ballsÂ being formed into the actual shape, and it definitely looks like an art.
Only Terry can work with the dough. There’s so much science that goes behind proportions of ingredients, and how to handle it without tearing it or making it too thin in places that only he can stretch it out.
I found Terry to be very nice and approachable, and could see a real love and passion for every single pizza he formed and made.
Finally our pizza was ready. First was the Di Fara.
You see how each of those sausages curl UP? It’s to keep their delicious juices contained. God this pizza was so good, I was sick and I could still taste every flavour and component of it. Writing this at 1AM makes me crave it so bad…..
The second to arrive was the Il Mio Amore. Terry put on some extra roasted garlics for us, and they were extremely flavorful. Garlic, I find, can make or break the food it’s in. With this pizza, it only made it better. I really should have taken a picture to show how big these slices were.
They offered to give us some drinks, on the house. Not wanting to be rude, we accepted their offer.
The bottom crust of the pizza is slightly charred. I’ve never had New York style pizza, so I don’t know how it’s actually supposed to be like….but I really liked the crust like this. It was dry, not soggy and oily, and thin.
Terry, I look forward to the day you can open an establishment here in Vancouver. Till then, looks like I will have to make the occasional trip to Abbotsford for your amazing pizzas.
WednesdayÂ to Friday – 4:00Â â 9 ish, or until we run out of dough.
Saturday & Sunday – 2:00â 9 ish, or until we run out of dough.
closed Mondays, TuesdaysÂ & holidays