New Pizza Joint Relocates To Oxford

11 Jul

For those of you unfamiliar with the restaurants in Batesville, you may not recognize the name 6 ‘N Tubbs. The pizzeria, which specializes in NY-style hand-tossed and Sicilian pizzas; calzones; strombolis and more, is moving from the corner of Hwy 6 and Tubbs in Batesville to the former location of The Deli News.

Owner Dennis Van Oostendorp (if his name sounds familiar, you’ve probably met his brother Dutch, who co-owns Tribecca Allie Cafe in Sardis), says that he’s excited about the move to Oxford, since his parents live here and many of his customers at the Batesville store are currently driving from Oxford to Batesville to enjoy his pizza (note: the Batesville restaurant is still open for another week or so if you’re in the area).

In the beginning, Dennis says that the pizzeria will be open from 4:00 p.m. to 9:00 p.m. Tuesday through Saturday and the phone number will carryover from Batesville: 662-563-6562. Why no lunch hours? Dennis makes all of the pies himself! So don’t be surprised if there’s a bit of a wait when the store first opens.

Expect an opening date around the first of August.

6 n Tubbs on Urbanspoon

8 Responses to “New Pizza Joint Relocates To Oxford”

  1. Amy July 20, 2011 at 9:42 pm #

    The brothers may both be pizza makers but, the pizzas are very different. If you want traditional Italian, Neapolitan style pizza TriBecca Allie Café in Sardis is the place. Tribecca Allie has a hand-built wood fired oven, where if you want you could probably carry in firewood. The crust is delicate and delicious and the toppings are fresh and locally grown whenever possible. I’ve tried both and there is a major difference! Good luck to 6 and Tubbs in Oxford but, I’ll still make the trip to Sardis.

    • Bob July 21, 2011 at 9:46 pm #

      Hi Amy,

      I haven’t heard the word “Neapolitan” since I arrived in Miss!

      It’s interesting that the pies made by the 2 brothers are very different. It’s going to be fun to make the comparison. I absolutely adore Allie’s, I really wish it was they who were moving to Oxford. Although I’ve made several banzai-runs on Allie’s, the distance to Sardis really doesn’t lend itself to an impulse food run, it’s more of a “leszgo tomorrow” trip”.

      We need to have weekly rendezvooousee’s at one or the other pizzeria for us bred-in-the-bone pie lovers from this forum 🙂

      Bob

      Cool description from Wiki:

      Neapolitan pizza (pizza napoletana): Authentic Neapolitan pizzas are typically made with tomatoes and Mozzarella cheese. They can be made with ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and mozzarella di bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella is protected with its own European protected designation of origin).[6] According to the rules proposed by the Associazione Vera Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer’s yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 mm (⅛ in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.[7] When cooked, it should be crispy, tender and fragrant. There are three official variants: pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil (although most Neapolitan pizzerias also add basil to the marinara), pizza Margherita, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and pizza Margherita extra made with tomato, mozzarella from Campania in fillets, basil and extra virgin olive oil.

  2. Shedder July 12, 2011 at 5:56 pm #

    Your posting about 6 ‘N Tubbs reminds me a little of the pizzeria my wife and I enjoyed in Palagonia, Catania, Sicily. We ordered our pizza and in very broken English were told it would be a while. To make a long story short, I actually helped the owner unload the wood to heat up the brick oven from his brother-in-law’s car. So the order took about 4 hours to fill. But what the hell, the wine was good, the staff was friendly, the antipasto perfect and the pizza, when it was ready, was non plus ultra. We are looking forward to enjoying 6 ‘N Tubbs.

    • eatingoxford July 12, 2011 at 7:10 pm #

      Great story! Independentally owned pizzerias should make you feel at home, and if that means sending you out for wood and keeping you there for four hours enjoying wine, so be it! 🙂

      Liz

      • Shedder July 14, 2011 at 5:42 pm #

        Liz, we enjoyed the place so much we went a second time. However, we arrived much later and having learned the way the place operated, I did not wish to pump firewood on our vacation. We dined al fresco and the pizzeria is located on the main drag in town so it was fun to watch the young folks race their cars up and down the street. Of course such behavior begs the question, do you have to be from Mississippi to be a redneck? Not at all. Sicily is covered up with “collo rosso” youths. Or is it yutes? It was great fun to watch.

      • eatingoxford July 14, 2011 at 10:18 pm #

        Love it!
        Liz

  3. Jooky July 12, 2011 at 8:32 am #

    Bob…. word!

  4. Bob July 11, 2011 at 10:55 pm #

    Manna from heaven miraculously bestowed upon Oxonians to reward us for our long journey through the pizza wilderness into the light. More divinely inspired spiritual nourishment from the Van Oostendorp family.

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