Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: https://read.uberflip.com/i/1115953
NORTHSHOREMAG.COM 34 MAY 2019 Following his initial success in Boston, Car- bone decided to make e Urban Epicurean a full-time business. But he didn't just set out to be a mobile pizza maker (although the novelty of that may have been enough); his plan was to make "the best pizza you have ever had." How long does it take to perfect pizza? Carbone will tell you he's spent years working on it. Not content to serve clients pizza that he felt was not yet the best, he spent count- less hours testing out flour combinations and cheese types. He experimented with hydration percentages, yeast, and tomatoes. He spent days on end perfecting scratch-made dough that proofs for between 72 and 96 hours be- fore cooking. Simply put, he spent a heck of a lot of time making pizza. Aside from the bonus of Carbone's winning personality (he loves to chat about his pizza process), the convenience of having e Urban Epicurean show up at your event with two compact Roccbox pizza ovens (and without a flatbed truck that's going to take over your driveway or lawn) cannot be overstated. He works so efficiently that you might not know he was there, were it not for the mouthwatering smell of pizza wafting from his truck (make sure you invite the neighbors to this party, because they're probably going to show up anyway!). Carbone has several signature pizzas: cheese, margherita, meatball or sausage ragu, garlic and herb, and pepperoni. He's so CONTACT urbanepicurean.net confident in this combination of pizzas that he doesn't take requests on-site—he wants to ensure that what he serves is perfect, and he knows these are. e Urban Epicurean offers two types of pizza events. e first, "Neapolitan Style," includes what Carbone refers to as his "out- door pizza"—the pizza is baked outdoors at very high temperatures. e result is pizza that's full of flavor, with a crisp base and (you guessed it) a perfectly charred crust. "Pizzeria Style" pies feature what Carbone refers to as his "indoor pizza," which is cooked inside using a traditional home oven. is is part of his pizza "class," where guests can participate in the process and learn about the behind-the-scenes aspects of pizza making. Eventually, you might see e Urban Epicurean with a brick-and-mortar location, but for now, Carbone is laser-focused on his mobile pizza making. And while he fully real- izes that trying to attach himself to "the best" pizza is no small thing, he also knows that his "pizza lives up to his passion." And then there's that little thing called feedback, and Carbone is getting lots of it. And it's good. Just like his pizza. Tony travels with his pizza ovens and perfect pizza dough. FAC E S + P L AC E S