Jay Vogler of Charlotte's Pizza on Earth retrieves a "China Blue" from the depths of his wood-fired oven, its top roiling from the 700-degree heat, edges erupting into dark-brown blisters. An article about the popularity of pizza in Vermont includes a look at my uncle Jay and his pizza operation! If you're ever in the Burlington area, you should definitely stop by the farm on a pizza night and check it out. The pies are delicious. I even worked one night with him, when his regular partner was sick. He made the pies, I managed the oven. It didn't take long to get a hang of using the long wooden peel to move the pies around the wood-burning oven. And it was lots of fun.
4 thoughts on “Jay Vogler of Charlotte's Pizza…”
I’m actually planning a Foodie Tour of VT for a few friends and myself next summer. So far I’ve got classes at the King Arthur Education Center in Norwich, a tour of the Ben & Jerry’s factory in Waterbury, and a trip to Bennington Potters in where else? Bennington. The trip is basically taking us all over the state, so I will definitely add pizza in Burlington to the list. Thanks for the tip!
Funny. I recently drove by Pizza on Earth while taking my wife’s cousin to catch a ferry. I noticed the tiny place with the odd hours and thought “that’s interesting” but I had no clue. Hope I find myself on that tiny road in Charlotte (pronounced: Charr-Lot) again soon… and hopefully they’ll be open!
Ally: The Seven Days website/paper Meg linked to is a good source for your tour. The first place that popped in my mind was River Run in Plainfield, VT. At least David Mamet likes it. The other place I suggest is Stone Soup in Strafford, VT. However, the later doesn’t advertise, and has no sign, so good luck finding it 😉
American Flatbread, also mentioned in the article with ovens in Middlebury and Waitsfield (the original), opens for diners every Friday and Saturday night.
While their frozen pizzas are some of the best in the grocery store (though the price reflects it!), they don’t come close to the pies served hot out of the brick oven. Some of the very best pizza I’ve ever had, Italy and New York included — the Punctuated Equilibrium and the New Vermont Sausage are my favorites. With a glass of local Otter Creek Copper Ale, it’s a hard meal to top.
Meg — thanks for linking to my article! I’m the food writer for Seven Days newspaper, and it was quite exciting to see something I wrote mentioned on such a great food blog. I think your uncle makes fabulous pizza, and Marcia’s marshmallows are lovely, too.
Ally: Your trip sounds like fun! I did something similar in the San Fran area a couple summers ago. If you think it might be useful, you should check out our online dining guide. It has information on over 600 Vermont restaurants.
Scott: Punctuated equilibrium is wonderful (for those who haven’t tried it, it’s topped with goat cheese, olives, roasted red peppers, mozzarella, garlic and herbs)! I also love the Flatbread salad and the beer they brew at the Burlington location.
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