Bluebird Distilling & Dough House in Phoenixville, Pennsylvania (Philly suburb, near King of Prussia/Valley Forge). Wood-fired, Neo-Neapolitan pizza.
I am 44 years old. I think. Over those 44 years, I have conducted an irresponsible amount of pizza research. Having some Italian heritage allows me to call it cultural rather than gluttony.
Bluebird was already a very popular local distillery, but last month they added a full kitchen and started making pizza. I went in expecting it to be good. I did not expect it to make me question nearly every “best pizza” opinion I have had before now.
The crust was exactly what I want. It was thin and crisp from the first bite through the last, but it was not dry or cracker-like. It still had some chew, held up the entire time, and had enough flavor that the crust was not the part left sitting on the plate.
They use Petra stone ground Italian flour made from 100% Italian wheat, with no preservatives or additives. Whether it was the flour, the wood fired oven, or some kind of pizza witchcraft, the final result was ridiculously good.
I nearly finished the entire pizza myself. I only stopped to maintain the illusion that I have discipline and am watching my girlish figure.
I know declaring something the “best pizza ever” is how you accidentally start a 400 comment argument in a pizza group, so I will tread lightly.
This may be the best pizza I have ever had.
