Thin, crispy, flat slice all the way to the end crust. Can’t even say it has a real cornicione. Real tomato flavor from a raw, simple sauce. I like it.
Nonna’s is a small chain around the Cortlandt area. On a whim, I went in for a slice just round out my lunch/dinner after I ate most of a small pie at Pizzeria Baci’s—best pizza in the area easily. Nonna’s is not on that level.
But from what I got was a medium cooked, cracker thin, saucier, wide slice that didn’t flop from too much cheese or sauce. The crust holds up and while it’s not aerated(like I like) it’s not breadsticky, cracker like crust either. That’s a pretty good crust.
Again, it’s well balanced sauce to cheese ratio-wise, just the right amount of low moisture mozzarella slice that the slice doesn’t feel gooey. But it was a bit oily.
Good deal of sauciness below the cheese. And while I think it was distinct and pretty good, I think the rawness of the chunky canned tomato sauce they use might turn a minority off.
That plays into my criticism of the slice which is it that it’s somewhat undercooked on too. But there’s a delicate balance here, I think the crust would get breadsticky and the chew of the crust break like a cracker in a way that’d hurt this pie.
The other thing is that it’s not an herbaceous slice. I’d like oregano. Yes, I can add it. But I’d rate it higher if it had a bit of oregano and sharpness of parmigiana on it already. That’s on my perfect NY slice.
Anyway, solid slice. I think of Nonna’s as a good party pizza. It’s pizza that no one will complain about and will satisfy a party if you order a bunch of pies.
