"West Virginia might be known as a fast food capital, but one of the best pizza places in the state has committed to using domestic anthracite, the oldest and cleanest coal there is, to fire up handmade pizza dough. At Mia Margherita, artisan pizzas are pulled out of a coal-fired oven and brushed with garlic olive oil. With chewy middles and a slightly charred crust, these pizzas have delighted customers."
"Mia Margherita's approach is meant to honor some of the coal-mining immigrants of the early 1900s and the very first pizza oven that was used in the United States. Ingredients to make pizza are sourced from local dealers, and Italian imports keep recipes unique. The restaurant lays claim to being the first and only coal-fired pizzeria in the state, and the coal used to keep the oven hot is nearly free of smoke and particulate emissions."
"Mia Margherita's pizzas are garnished with Parmigiano Reggiano, and customers can build their own with toppings and bases to suit dietary preferences. "I am so glad we tried this place [on] our last night in West Virginia. The pizza was the best [gluten-free] I ever had," wrote a customer on Facebook. Other visitors have raved about coal-fired wings and pepperoni rolls and have insisted that this is the kind of stop that is worth driving for."
Mia Margherita in West Virginia preserves New Haven-style coal-fired pizza by using domestic anthracite to heat a coal-fired oven. Artisan pizzas are pulled from the oven, brushed with garlic olive oil, and feature chewy middles with slightly charred crusts. Ingredients come from local dealers and selected Italian imports to keep recipes unique. The restaurant claims to be the first and only coal-fired pizzeria in the state and notes that anthracite produces minimal smoke and particulate emissions. The menu includes pre-designed artisan pies, build-your-own options, coal-fired wings, pepperoni rolls, calzones, salads, paninis, and entrees like shrimp linguine.
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