Antico Forno

Great topping, great cheese, could use a little more sauce but a great pie

Very good crust. I got sausage onion and mushroom so I brought the score down slightly due to me getting different topping than usual. However solid overall. Little expensive however.

Light pizza, easy to eat. Tasty cheese, brick oven well done, but not crackery crust. Overall pretty good pie, but not the best in Boston.

Very nicely cooked without significant burn which is pretty hard with this kind of pizza. A bit doughy, keeping it from the vaunted 8s.

Tradizionale pie

This was the official review form Gouda gladiator *real cheesy*

Awesome crust soothing sauce and cheese. Easy to eat. Crust almost perfect. Must try

Neapolitan style but with a crisp to it. Great char on it. Tangy sauce and just the right amount. Crust is very good but not great, with a bit more fermentation on the crust would’ve been over an 8.0 for sure. Great overall date pie. 7.7

We got the traditional with mushroom and sausage. It was fantastic!

The real deal. Ingredients were fresh and delicious. Cheese was awesome as was the sauce which had good ting. Crust was delicious with some flop and great flavor. Back to the cheese...worth the price of admission.

Authentic margharita style pie. That’s a pic of what we have left from 3 pizzas.

Great crust, good flop. Sauce has a good sweetness

Cozy atmosphere inside this small haven right off of Salem st. Warm greetings from staff and pizza was served in short amount of time. Margherita pizza was exception; crust cooked well with minimal flop. Personally, I was a fan of the sauce although I wish there were a little more basil added to it. Would recommend

I liked the crispness of the crust but the underside of the pizza was weighed down by the toppings and the dough was a little floppy. The taste was good, but the experience wasn’t a great one

Very nice sauce but not great

It tasted okay, but the dough was floppy to an almost soggy point. Sauce was pretty good

Amazing pizza. Wish i could drive there now.