D’Alessio’s Wood-fired Pizza now open in Stevensville

Record Observer - - Business - By DOUG BISHOP dbishop@kibay­times.com

STEVENSVILLE — D’Alessio’s Wood-fired Pizza opened over Fa­ther’s Day week­end. That may not have been a co­in­ci­dence, as the restau­rant’s name, D’Alessio, was taken from owner James Cronin grand­fa­ther, the late John D’Alessio — yes, that’s Ital­ian. There’s even a pic­ture of John D’Alessio on the counter in­side the restau­rant. D’Alessio was a ca­reer po­lice of­fi­cer in Washington, D.C., a fact Cronin is very proud to tell people.

Of the restau­rant, Cronin said, “Mak­ing pizza is my pas­sion! I started cook­ing along side my mother when I was 10. I can cook many things, but pizza is my pas­sion. Here, we use only the finest in­gre­di­ents avail­able. Our moz­zarella cheese is ‘Fior Di Latte,’ which in Ital­ian means ‘flower of the milk.’

“Our dough is made in-house with ar­ti­san flour. While our menu is cur­rently limited, we will ex­pand it as we hire more staff and set­tle in a bit. We try to burn only oak wood in­side the oven.”

Cronin said the oven reaches a tem­per­a­ture of 700 hun­dred de­grees, and it only takes about two min­utes to cook a pizza. The wood-fired pizza has a unique, de­li­cious fla­vor, es­pe­cially in the pizza crust, and is topped off by us­ing the fresh­est in­gre­di­ents.

The cur­rent menu in­cludes 10-inch and 14-inch di­am­e­ter cheese piz­zas at $8 and $12, re­spec­tively. Spe­cialty piz­zas in­clude buf­falo chicken pizza, bar­be­cue chicken pizza, and crab dip pizza, each at $9 and $14, to men­tion just a few. Also, you can create your own top­ping piz­zas with more than 20 top­pings to pick from.

There are also a va­ri­ety of cheeses­teaks and subs in sand­wich choices, thick board­walk fries, wings, two dif­fer­ent sal­ads with an as­sort­ment of dress­ings, and even three Ital­ian desserts — mini can­no­lis, sor­betto, and bomba.

An as­sort­ment of soft drinks, tea, lemon­ade and cof­fee are of­fered.

The restau­rant is at the cor­ner of Duke Street and Route 18. The ad­dress is 206 Duke St., Stevensville, di­rectly across the street from the Stevensville Car Wash and the Kent Is­land Sta­tion (the for­mer Kent Is­land Vol­un­teer Fire Sta­tion). Hours of op­er­a­tion are Tues­day through Satur­day, from 11 a.m. to 9 p.m. and Sun­day from 11 a.m. to 8 p.m. Closed on Mon­days. For more in­for­ma­tion, call 443-249-3366.


D’Alessio’s Wood-fired Pizza owner James Cronin, left, and store man­ager San­dra Reed, hold one of their piz­zas right out of the 700 de­gree wood-fired oven at the lo­ca­tion in Stevensville. The restau­rant is open Tues­day through Sun­day.


The fi­nal prod­uct, one of D’Alessio’s Wood-fired Piz­zas right out of the 700 de­gree wood-fired oven in Stevensville.


D’Alessio’s Wood-fired Pizza owner James Cronin lifts one of his piz­zas to give it that “fi­nal touch” of fla­vor over a 700-de­gree fire — unique fla­vor and the fresh­est of in­gre­di­ents.

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