Angelo's Coal Oven Pizzeria

It's a baby slice from the One Bite Fest. But I had two at different times of the day. Fresh mozzarella, basil, saucy slightly sweet with a bit of acidity, char, a classic margherita. This was very good. I'd have a full pie of this. I believe they used Pizza Master ovens, but people way overrate how much the fuel source and hearth material matters. The second matters more than the first thing. But the temperature a pizza is cooked at matters the most. I'd say my biggest criticism of this was the crust, which tended on the doughyer side once you got to the cornicione. I like that crispy, airy, lightness, where a lot of people like a hard crunchiness. This had a crispy front end and a doughy but not chewy (which is a sin) cornicione. That's keeping it out of the higher 8s or 9 for me.