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New Pizza Joint Coming


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#1 Steve Heard

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Posted 01 April 2014 - 02:36 PM

Red Brick Pizza coming to town.

This will be the first location in the Sacramento region and is scheduled to open in the next two months.

The business will be located in the Folsom Gateway shopping center, near Chipolte.

The restaurant's pizzas are cooked in a 1,000-degree oven and bake in approximately three minutes.

In addition to gourmet pizzas, the casual-dining restaurant serves salads and "Fhazanis" (flatbread sandwiches). An online menu lists gourmet pizza varieties ranging from Thai chicken to bacon cheeseburger.


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#2 Dave Burrell

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Posted 01 April 2014 - 02:45 PM

From looking at their website it appears they have some good tasty options on their menu. Looking forward to trying them out.

 

http://www.redbrickpizza.com/


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#3 Steve Heard

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Posted 01 April 2014 - 04:44 PM

1000 degree oven cooks a pizza in 3 mintutes! That's worth checking out. 


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#4 olivia

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Posted 01 April 2014 - 05:16 PM

Another pizza place to go along with the other bazillon burger places….I do wish for a little more variety here.



#5 nomad

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Posted 01 April 2014 - 06:24 PM

FWIW since you want variety, I have seen not 1 but 2 banners for Cigar Lounges opening soon. One right near Chipolte next to that donut shop and the other in the strip mall on Folsom Auburn near Hoshalls.



#6 4thgenFolsomite

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Posted 01 April 2014 - 06:50 PM

FWIW since you want variety, I have seen not 1 but 2 banners for Cigar Lounges opening soon. One right near Chipolte next to that donut shop and the other in the strip mall on Folsom Auburn near Hoshalls.

I heard there was a cigar lounge coming to Sutter Street too.


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#7 caligirlz

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Posted 01 April 2014 - 08:06 PM

it is kind a exciting that it will be the first franchise in the region. So, yay Folsom :)

OTOH, I see nothing on the menu that I can eat, or that isn't standard fare found elsewhere, or that I can't make better at home. I will enjoy reading everyone else's reviews though. :)

Now regarding the cigar lounges...do we really need 3???
I hated the one in EDH Town Center. As I could not sit anywhere outside within sniffing distance. That business totally destroys any coffee shop that tries to set up business next door.

#8 nomad

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Posted 01 April 2014 - 08:56 PM

it is kind a exciting that it will be the first franchise in the region. So, yay Folsom :)

OTOH, I see nothing on the menu that I can eat, or that isn't standard fare found elsewhere, or that I can't make better at home. I will enjoy reading everyone else's reviews though. :)

Now regarding the cigar lounges...do we really need 3???
I hated the one in EDH Town Center. As I could not sit anywhere outside within sniffing distance. That business totally destroys any coffee shop that tries to set up business next door.

 

I thought the cigar fad faded long ago, not sure why the new businesses are popping up now. Maybe these are the same folks that owned the cupcake places?



#9 mrdavex

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Posted 02 April 2014 - 08:19 AM

FWIW since you want variety, I have seen not 1 but 2 banners for Cigar Lounges opening soon. One right near Chipolte next to that donut shop and the other in the strip mall on Folsom Auburn near Hoshalls.

 

I believe the one next to the Donut Shop will be an e-cigaratte shop, not a cigar lounge.  Looks like there's already one in business by Pet Vets.


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#10 tony

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Posted 02 April 2014 - 09:44 AM

1000 degree oven cooks a pizza in 3 mintutes! That's worth checking out. 

So which existing pizza place will close within 6 months of this one opening?



#11 (Cheesesteak)

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Posted 02 April 2014 - 10:40 AM

1000 degree oven?  I've got one of those puppies in my backyard.  It actually only takes between 90-120 seconds to cook a pizza.

#12 cw68

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Posted 02 April 2014 - 12:59 PM

1000 degree oven?  I've got one of those puppies in my backyard.  It actually only takes between 90-120 seconds to cook a pizza.
 
13586549143_87300fc96d_n.jpg
 
13586548273_d0236c97bd_n.jpg
 
Yum.
 
As for Red Brick Pizza - it looks like a gas oven - but I'm not sure.  Wood fired is the way to go.  I used Almond wood - it adds a really nice sweet flavor to the crust.  Any hardwood-fired oven (smoke) adds a flavor to pizza that gas ovens cannot reproduce. 
 
Yum.


When does your backyard open so I can try your pizza? That looks awesome.

#13 cw68

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Posted 02 April 2014 - 02:23 PM

 
lol . . . this time of year - maybe once a month.  Every 2-3 weeks when the weather is nicer.
 
It's a LOT of work.  Takes around 3-4 hours to get the oven hot enough to cook.  An all-day affair.  If we make our own dough - that'll take several more hours.  When we fire the oven - we typically have a big crowd - and I'll make anywhere from 40-80 pizzas in a night.
 
The absolute best part - is - the oven stays hot for quite a while (which is why it takes so long to get the bricks to absorb the heat).  So - the "morning after" I take the left over dough and make a breakfast pizza with some "wet" scrambled eggs and leftover meat topics (sausage, bacon, etc.).  It is out of this world good.  You heard it here first.


That sounds fabulous! My husband makes our crusts and we cook them on the grill, but it's just because that's our only option. He's killer with dough, but he's still fine tuning the grill's heat.

#14 mrdavex

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Posted 02 April 2014 - 02:27 PM

 

lol . . . this time of year - maybe once a month.  Every 2-3 weeks when the weather is nicer.

 

It's a LOT of work.  Takes around 3-4 hours to get the oven hot enough to cook.  An all-day affair.  If we make our own dough - that'll take several more hours.  When we fire the oven - we typically have a big crowd - and I'll make anywhere from 40-80 pizzas in a night.

 

The absolute best part - is - the oven stays hot for quite a while (which is why it takes so long to get the bricks to absorb the heat).  So - the "morning after" I take the left over dough and make a breakfast pizza with some "wet" scrambled eggs and leftover meat topics (sausage, bacon, etc.).  It is out of this world good.  You heard it here first.

 

Would you be willing to share your dough recipe?  Specifically, how thin do you make it?  I used to be a fan of thick crust pizzas, but my tastes have changed to the thin New York style.  Even though I get my dough to what appears to be paper thin, it still rises a lot when baked. 


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#15 giacomo

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Posted 02 April 2014 - 05:59 PM

The next MyFolsom get together should be at Cheesesteaks' backyard. Bring your toppings and the best pizza is what you make of it :) Wow, that pizza oven  E'  Fantastico.  Delizioso.






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