Bricco Coal Fired Pizza

12” might be too thin to be its own meal, but perfect when paired with the wings or something. Crispy crust and paper thin with lots of good flavor in the sauce. The taste of the char on the bubbles (not pictured because I ate it first) is real strong.

Do you have a tarp, rope, gloves, bleach and a shovel I can borrow? Let me know, in a bit of a time crunch

If you like charred pizza you’ll like this. Charred from the coal fired oven. Light pie. Cheese reminded me of the cheese from Manco. Crust was great and the pie was just flat out delish. I would go here a lot if there was a closer one.

Loved the thin crust and great under carriage.

Coal fired crispy goodness, just like Dave likes it!

Decided to check this place out while I’m in town for my best friend’s wedding. I got much better customer service than Dave did. The pizza was good too. It was floppy in the middle which I didn’t mind too much because it was so thin with great texture. I thought the sauce was very good and the charred spots on the crust were actually super tasty as well. I liked the cheese a lot at first and then I started to realize what a strong taste it had. It still tasted good, but after every slice you could still taste the cheese afterwards. And my car was starting to smell like cheese too. Overall this place was pretty good and I’m happy I found another good place in Jersey.

Community nailed it. Just into the 8’s. Good crisp tomatoes are good little tanks I can’t place. Good pie.

Little bit of flop but good crunch in the crust with a great cheese to sauce ratio.

Along with another location in Cherry Hill, this Westmont, NJ spot is 1 of 2 Bricco Coal Fired pizzerias, which could be the beginning of several future franchises. They use domestically produced anthracite coal, which evidently burns cleaner than wood in their incredibly expensive custom-made oven that requires a 2-hour pre-lighting process & hourly monitoring of the intensely high heat. Their unique dough is aged longer in the fermentation process for better taste & to help form a thin & crispier crust. These pies are cooked incredibly fast, like less than 5 minutes; but the taste & texture comes out very similar to wood-fired pizza. Fairly firm despite a somewhat soft consistency, the undercarriage is beautifully blackened, along with a reasonably charred crust that packs modest crunch. Slightly burnt in some areas, the dough is moderately tasty but the lack of crisp contributes to the disappointing texture. There must be more than mozzarella in this cheese blend; the flavor is unpleasantly funky, like a strong combination of sharp provolone & pecorino romano. Similar to subpar Philly pizza cheese, the taste just isn’t to my liking. The consistency was creamy enough & melted well but the foul flavor made this hard for me to enjoy. A seemingly puréed plain tomato paste, the sauce is rather splotchy in typical tomato pie fashion; not particularly sweet or savory, the volume is a little low & lacks seasoning as well, rendering a bland & dulled flavor. Overpowered by the unusually pungent cheese, the taste of the sauce is buried. Overall, the dough is a tad too soft, the cheese has a less than desirable flavor & the sauce has a taste far too subtle to detect. Aesthetics over substance, this pie looks pretty good from afar; but unfortunately it’s far from good. I’d love to know what cheese they mixed with the mozz cause I’d advise them never to do that again. This is essentially a coal-fired faux tomato pie from a wannabe future franchise that’s as much Philly as it is South Jersey.

Crispy with great sauce

This is their clam pizza 👌

Review 449 this was a nice pie cooked well good undercarriage just no crisp. Nice sauce and cheese combo but where’s the crisp? Still done in 5 minutes that was great so give a smidge higher score for that. Still nice place

Good looking pie. I would think less flop. Overall I would go back!

bricco

Amazing

Hands down best pizza I’ve had