This pizza was conflicting. I ultimately really liked it however, it was straightforward and honest as opposed to fussy and artsy. Tasted exactly like the pizza we had on pizza day in grade school. And the more I ate the more I liked it, which is usually the opposite when eating most things.
Small amount of flop, really quite a good undercarriage; crisped and cooked but not charred. Dough cooked through fully, which doesn’t seem like much to ask but how many pizzas have you eaten that have that slime layer in between the cheese and the cooked part of the dough? A bit soupy probably when right out of the oven but by the time I got it home it firmed up nicely. I tamped the top with a paper towel because I hate greasy pizza, especially any pooling in the pepperoni cups.
No tang to the sauce but extremely well herbed. The sauce grew on me. The cheese had that firm, borderline rubbery feel on the teeth. If you like that (and I do) then this is a good example of that. It could have been even better if just slightly longer in the oven to burn up the top of the cheese a bit more. Maybe that’s on me to ask for it well done.
The Downsides:
Pizza was on the buttery side. If the sauce had a bit more zip it might have offset that characteristic.
They skimp on pepperoni and they also hide them under the cheese so they don’t get the opportunity to crisp and char like they should in order to be the best versions of themselves. For the price they are looking to command for the pie there is no excuse for skimping on the pepperoni.
