Arthur Avenue

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…