First, lemme be up front: I’m from Peekskill.
Italian side of my family grew up off Belmont Avenue and 185th. And the pizza like they make it there at places like Full Moon, is what I grew up with as the ideal pizza.
Distinctive features of that pie are thin, well done crust with semolina seeds on the bottom—they’d make huge large pies. Amici’s is reminiscent of that. Even just ordering a precut slice, it’s a taller/longer slice than average.
First, I always loved semolina on a crust over using cornmeal. I find it less messy and more tasteful. It’s not *necessary* but it adds a flavor and different feel.
Crust was not floppy as some people here were saying. No flop at all. The crust was thin but not airy with fermentation bubbles, it was more breadstick like dense for its thinness. I’d say it’s medium well cooked because the semolina helps against too much charring.
Sauce is straight out of the can. But not overwhelming in its flavor. It’s not sweet but it’s tangy. Wish I had more on there.
Cheese, I get the sense is whole milk low moisture mozzarella. It was greasy. But not distinctively better or worse than other places or your average NY slice period.
I like it just a bit better than Forno’s (Peekskill) and Nonna’s (Peekskill), which have similar slices to each other.
