Brewport

With a 10,000 lb gas-fired brick oven, Brewport cooks their pizzas at over 700°, creating thin crust pies that are a spitting image of BAR pizza in New Haven, CT. Light, crunchy, super thin and crispy, the pies are also sliced exactly the same style as New Haven’s BAR pizza. The dough is razor thin with tremendous char and fantastic flavor, particularly in the exquisitely crunchy thin crust. The cheese and sauce are equally paper thin in perfect proportion to the dough, complimenting each other magnificently. The sauce has some nice zip, terrific tang, more garlic flavored than sweet, but very tasty, packing just enough punch to distinguish itself from the flavor of the cheese. In typical bar pie fashion, the cheese is tight, sharp and rigid, not oozy or creamy in the least. Equally balanced with the sauce and dough, the cheese holds the pie together beautifully. While similar in style, I found this pie to be crispier and tastier than BAR. I love the texture and flavor; my only complaints are a bit too much garlic baked atop the cheese and the pie is just a little too dry in some areas. If those issues can be addressed, you have a really good pizza that cracks the 8s. As constructed, this is a borderline travel-worthy pizza; and if you’re a bar pie enthusiast, it’s worth making a trip. Traditional style pizza lovers might not like it as much; but this is quality New Haven style thin crust bar pie.