Review: MidiCi – King of Prussia PA

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Having said that, there are some chains making pretty good pizza. Some great regional pie makers include Bertucci’s (mostly New England), Monical’s (midwest states) and Grotto (Delaware). The most amazing chain is Anthony’s Coal-Fired Pizza, which has grown quite large but still makes a great pie.

More recently, there has been a move to fast-food style assembly-line versions of Neapolitan pizzas that cook in 1 or 2 minutes. Chains like SNAP, MOD, Blaze, and others are bringing good Neapolitan facsimile pizzas to the masses at modest prices. All of them are miles better than the soft doughy white bread pizzas from the traditional big chains.

An emerging and ambitious new chain is MidiCi, begun by the same crew that launched Menchie’s Frozen Yogurt, which has more than 400 locations. MidiCi sold more than 300 franchises before a single location was open, but now dozens are in operation, including the spot I visited in the swanky new upscale suburban dining village, the King of Prussia Town Center.

Open kitchen with Neapolitan ovens at MidiCi

The idea here is to make “real” (but not Naples-certified VPN) Neapolitan pizza. Pies are made with “signature Neapolitan dough – light, thin, soft and chewy, with a high crust” containing only 00 Neapolitan flour, water, sea salt, and yeast. Tomatoes are not San Marzanos, but Ciao Pomodorodi Napoli peeled tomatoes.

We arrived for dinner at 6:30 on a Monday night. As usual, the big parking lots around the restaurants in the Town Center were jammed, but traffic in MidiCi was light. The dining room was large, modern, and comfortable with a choice of bar, high-boy, or regular …read more

Source:: Pizza Quixote