(Gulf Shores)

132 West 1st Avenue, Gulf Shores (251) 948-3838

‎The big man called and said he had been told to check out Old World Bakery and Pizza in Gulf Shores.  Old World started out down Ft. Morgan Road pre-Ivan when its location received a very un-welcomed bath.  Around a year later Old World relocated to 132 West 1st Avenue a block from the beach.

When we entered Old World the aroma of Cinnamon rolls filled the air.  Now, how are we supposed stay focused on the great Italian food we had heard about when there are fresh cinnamon rolls in front of us.  The restaurant was clean with a health rating of 96.

We were the only dine-in customers when we arrived, so we were greeted promptly and our beverage order taken.  When our waitress returned to take our order, the big man ask the waitress, how many ingredients he could have put in a calzone?  She was quick to let him know that five makes it more manageable to prepare and eat.  He orders, "I would like a calzone with crawfish, shrimp, artichoke hearts, sun-dried tomatoes, mushrooms, spinach, red onion, "that's five right?"  Who's counting?

After about ten minutes, the waitress brings out a gargantuan pizza tray with what looked like a meal for three.  No, just lunch for one.  This calzone was overstuffed and browned to perfection.  Served with a fantastically fresh looking and aromatic marinara, it was time to eat.

The first bite of this Italian Turnover, he stated it was the best in town.  That is saying a lot, because there are some fantastic establishments to have a calzone in our area.  He continued to talk about his choice of fillings and stated that the marinara did not have the hint of aluminum can you may taste at some other restaurants in the area.

As time past, the room was filled with customers sharing pizza and pastries.  The "Big Man's" calzone was a constant topic of conversation, as people walking in saw what was sitting in front of him.  Then it happened.  He ask for a to go box!  Is he o.k.?  Could it be because he was full, or maybe because he ate fifty chicken wings in seventeen minutes a few night before. (That's a story for next week)

The Old World Bakery and Pizza lunch experience rated as follows:

Ambiance - 9.1

Cleanliness - 9.6* (based on health department rating)

Service - 8.7

Food - 8.5

Price - 8.0

Total - 8.78

The Old World Bakery and Pizza was a very pleasant experience and we recommend you are craving Italian in Gulf Shores.  Please feel free to email us with your restaurant reviews to: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

August 17, 2010

My name is Paul Stone, and I have been asked to give the wonderful people at HobnobGulfShores.com some great tasting recipes. I have been working at restaurants on the gulf coast for the past four years, and working in Las Vegas prior to that. I also graduated from culinary school while in Sin City. I believe everyone can cook, but it sometimes seems overwhelming. That feeling usually leads to picking up the phone and ordering delivery. Well, for about half the price, you can fix it yourself, and it WILL taste better and be better for you. Oh yeah, it can be lots of fun too!

So, in the upcoming weeks, months, years, decades, whatever, I will be posting some recipes for you to try at home……..Recipes Delivered. 1-800-CALL-PAUL.

Probably the most delivered item in the Universe is pizza. Who doesn’t love pizza? I would eat it everyday if I could. No really, I would. We will begin our series with a real crowd pleaser…PIZZA. I have an awesome pizza crust recipe that’s as easy as it gets. I use the following items when preparing pizza dough:

1. Stand mixer. I use a Kitchen Aid, but any mixer will be fine. You can knead the dough by hand if you don’t have a mixer, but your forearms are going to get tired. But go for it Popeye.

2. Rolling pin. Any shape, make, or year will do. If you don’t have one, no problem. Pull the roll of plastic film out of the box and use it. I’ve done it, it works.

3. Pizza stone. If you like a crispy crust, then you need a pizza stone. If your too cheap to dish out 20 bucks, then you can dig up a paver from your back patio(wash first) and use it, once again… done it. You can use a pizza pan or cookie sheet as well, but if you do, go buy a frozen pizza.

4. Cornmeal. Gotta have it for a crisp crust.

1 pack Active dry yeast

1 cup Warm water(not hot, not cold) warm to the touch, not scalding. Seriously!!

1 tsp Sugar

Gingerly, mix these three together. Let stand 12 minutes. Should be some foam on top. After the yeast gets some head, mix in 1 teaspoon olive oil(or whatever you got).

3 cups Bread flour. All purpose flour will work in a pinch, but bread flour is what you need.

2 tsp Salt

Here is where you can add your own flavor. Crushed red peppers, oregano, basil, garlic powder, cayenne pepper, any seasoning you like, put it in it. I like adding grated parmesan cheese and red peppers. Just do it in moderation until you do it a few times

On low speed, with the dough arm mix flour, salt, and your secret seasonings until mixed(15 seconds),add your yeast mix slowly. Raise speed and let everything get incorporated for a few minutes. If there is still some flour visible, you may need to add a little(1 or 2 teaspoons) to the mixing bowl. Those of you cheap, I mean purist, mix everything in a bowl until incorporated, then move to a counter top and start kneading. Mix for ten minutes after everything is incorporated. Don’t cheat on the time, the dough needs a good workout. Trust me again.

It should smell awesome. Cover the bowl with a towel or plastic wrap and place somewhere warm. If you don’t cover it, a crust will form. I turn my oven on 472 and put the bowl on a burner. Let the dough sit for 50 minutes, give or take. The dough should have proofed(puff up).

Divide dough into two pieces, and form them into balls, I said balls. You need to get all the air bubbles out of the dough so work the dough on a counter top for a minute. Try to make the dough round, it will be easier to make a round pizza later. If you have round plastic containers, spray them with non-stick spray, put dough in and cover. If not, spray some plastic wrap and cover dough. Place in fridge for at least an hour, so the dough can rise again. It will be good for two or three days in fridge.

To cook:

Set oven on 475, make sure pizza stone is in oven getting hot.

Throw some cornmeal on the counter, start rolling out the dough. Roll and rotate. Repeat. You should be able to get a nice 12-14 inch pizza. Roll out to your liking. You can make it thinner or thicker, experiment, since you’ve got about .60 cents in your two crust. Once your crust is formed, get a pizza pan, baking sheet(turned upside down), or pizza peel and dust with cornmeal.

Place dough on peel or whatever.

Lightly brush crust with oil with a brush or paper towel. Don’t go crazy with the oil.

With a fork, dot the crust with holes lightly. If not, you may get some air pockets which will suck.

Cover crust with marinara(recipe next time), leave the outer ring sauceless. Put on your toppings of choice, cheese that sucker, cook for 8-10 minutes(depends on how thick your crust is). Practice makes perfect.

*The previous article was submitted by a Hobnogulfshores.com Member.  The views expressed here are not that of Hobnob Gulf Shores LLC or any of its partners or advertisers.  This blog is meant for entertainment purposes only.