Arthur Avenue

Not the best picture but point still stands

Tiny bit of flop great undercarriage tho, amazing sauce taste just wish there was more of it cheese and olive oil on top taste great and garlic towards the crust is a great addition. Great crust. Good overall

cooked very well, love the cheese, no flop. It could use a little more sauce though.

Very good pizza, lacks sauce though

With a 7.5 this slice is perfectly solid all the way around.

OK, here we are. The Friday before Christmas. Getting ready for a good pizza review. Had to travel all the way to Pleasantville, after getting my pies at Galloway’s bakery. I’m gonna have to start going further north as I’m running out of places. But that’s OK. This got great reviews, Portnoy did it himself, although it’s not his style, he still gave it a pretty good score. It’s wood fired. And right off the bat it looks really good. Let’s get into it and see how we feel. Really good pizza. If woodfired, and fresh ingredients is your thing. You’re gonna love this. Good char, high-end restaurant, quality pizza. And the owner was amazing as well. Very good crisp, no oil. Great mozzarella, great sauce.

After revisiting multiple times, I am changing my score to an 8.2. Truly great pizza. Buffalo pie is an 8.6. That’s a review

I went with their Bee Sting pie, very good! I think if I swing by again I’ll opt for the Marinara!

Very tasty nice and thin

Buffalo slice was very good, the plain had a great sauce. Crust was elite and great customer service. Will be back soon!!! (If there is no more Parmesan it is due to my silly friend Drew who used it all lol)

Great crust, really nice slice in general. Workers were very friendly. Great sprite.

Cold because it was delivered but still really good

This meatball pizza is amazing!

Nice classic wood char taste, nice neutral sauce, semisoft but there is a crunch. Not a huge fan of personal size pizzas. Im sure if they made a proper 16” itd be a very good pie.

Been waiting for this one…Arthur Avenue Wood Fired Pizza! That’s my Italian side’s neighborhood that I spent many years in and out of. So I had some good expectations here. Got the “Cheese” pie. Cool vibes. Crust was very thin and light with a good amount of charring at the bottom, crispy but not to the point of *crunchy* crust or cornicione. Not a floppy *or* an airy personal pizza. Fresh mozzarella and light amount of it, in splotches as you can see. I like that. I’m a sauce guy. Quality too. It’s probably made on site. Sauce: Now that’s the standout here, but it may be in a way you might like or not. It’s neutral to acidic in taste and garlicky. Obviously, cheese to sauce is way in favor of the sauce. A lot of garlic—like you can see the minced garlic in the sauce. And it’s a light weight sauce with just the garlic and the consistency of Del Monte 8oz can of tomato sauce. Now sure if the pizza man starts the sauce on this pie from passata or from the can, probably can. Last word? It’s a good personal pie. Better crust than a lot of places, saucy but garlicky for me. Less garlic and either basil or oregano and/or pecorino would be good. I’d like this guy’s Marinara pie better. This ain’t a Neapolitana margarita or a New York style pizza, it’s its own thing kind of in between. For that…

Beautiful pie, beautiful people, beautiful town.

Personal cheese pizza, 5:30pm on a Friday, $10.88 Pros: High quality ingredients, nice char flavor to the crust, good amount of sauce under the melted fresh mozzarella and Pecorino Romano cheese. Tasty char bubbles leading up to a cracker-crunchy crust. A unique flavor medley between sauce, cheese and wood fired char. Priced fairly, especially for the area. Cons: Just a little soft on the undercarriage but overall nice finish in the wood fired oven. I'm not an adventures cheese eater, so the Pecorino Romano made for a new flavor experience I didn't know I was quite ready for. It was great nonetheless. Verdict: A nice thin and light pizza that hits the spot and fills you up with no regrets. Would recommend and will return to explore the menu further.