Molina, The Life of Pie from Italy to Baltimore with Love

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Submitted by humphrey on Wed, 01/31/2018 - 1:24pm

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The Life of Pie-reprinted from Baltimore Style

Molina, an eatery serving pizza, salads and meatballs, has opened in the Remington food hall, R. House. Owners Christian DePaco and J.J. Reidy pay homage to Reidy’s Neapolitan roots, going the extra mile to create their pizza and meatballs (polpette) with great love and respect to family. Find the Raz pizza, named for Reidy’s grandfather, a pie of house tomato sauce, basil-dusted with fresh capomozzo and pecorino cheeses. And delight in the Henrietta, named for Reidy’s grandmother, swirling in wild mushrooms, shallots, spinach, gorgonzola dolce, drizzled with aged balsamic. Molina uses high quality products and sources locally. Their pizza oven is an authentic Pompeii-style, stone-hearth brick oven by the famed Pavesi brand from Modena Italy.

Molino pizza bakes quickly, for three minutes, at 700 degrees, and because their dough recipe is less hydrated and more fermented than traditional pizza, its outcome is a lighter, crispier crust. The meatballs are sourced from Roseda Farms and a triplet is available in a bowl for $10 or as a sandwich for $12. The capomozzo hails from the famous Caputo Brothers in Pennsylvania. Veggies sourced from One Straw Farms make creative pizzas of the week and much of the greens are grown by the DePaco and Reidy’s hydroponic farm business, Urban Pastoral. R. House, 301 W. 29th St., Baltimore, 443-681-1912, molinapizza.com —PATTI NEUMANN

Patti Neumann is Founder of Sip & Swirl Society & Publisher of www.CITYPEEK.com, an award-winning food & wine blog.