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Lynne GoldmanBucks County Taste Dinner Club
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More about Liberty Hall Pizza
Liberty Hall Wood-fired Pizza opens in Lambertville
Liberty Hall Pizza website
The Oxford Dictionary defines Liberty Hall as
“a place where one may do as one likes.”
“I want our guests to relax with friends and family and enjoy our pizza,” says Bryan. “I’m excited to celebrate the power of pizza.”
Liberty Hall Pizza Night
Fresh, creative and really delicious. That's Liberty Hall Pizza. Not your average pizza (would I bring you to just any pizza place?). This is authentic Neapolitan pizza, baked in Lambertville, NJ.
Imagine mozzarella di bufala, basil, Sicilian sea salt, olive oil, parmigiano reggiano, Italian cured meats, baby spinach, and chopped, fresh herbs to name just a few ingredients.
Are you hungry yet?
Owner and pizzaiolo, Chris Bryan, will be the host of our evening, making special pizzas
just for us, as well as a special salad and a new menu item.
Bryan approaches pizza making with an intensity that focuses on simplicity, consistency and the use of the freshest, most flavorful ingredients that he can source.
He begins his process by creating dough made from Antimo Caputo “00” flour, imported from Naples.
The pizza dough is then left to cold ferment for three days to slow the fermentation process, allowing it to develop a more robust flavor prior to baking.
The pizzas are baked in a Valoriani brick oven, imported from Italy, in just two minutes (at 850 degrees!). The result is a perfect chewy, yet charred “leopard spotted” crust.
The interior is pretty cool too. It is a refined industrial space featuring exposed steel beams and brick walls, a polished concrete floor, gas lanterns and oversized factory doors. We will be hanging out in the "back room," a new intimate space meant just for parties. BYOB too!
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