Opened in 2019 by Junio Filgueira, the man behind Tivoli in Danbury, CT. They specialize in artisanal wood-fired Neapolitan pizzas; but these are not your standard cookie-cutter 6.8 average Neapolitan personal pies. With a remarkably crispy crunch and zero flop, this pie breaks the mold of the typically soft and chewy wood-fired pizzas. The taste and especially the texture of the dough are both outstanding; I was stunned by the crunchiness of the crust. The cheese is also excellent: a delectable mozzarella blend that’s tight but also creamy & melty with superb surface coverage and some pecorino Romano to accentuate the flavor. Unfortunately, the severe lack of sauce is massively disappointing. They use crushed plum tomatoes on the Margherita pie instead of a true puréed sauce and it’s extremely sparse, which makes much of the flavor difficult to detect. The dearth of sauce makes this a virtual “white pie” consisting of just cheese and dough. The extra virgin olive oil provides the only real lubricant, while some fresh basil helps to add more flavor and class. With unbelievable texture and terrific taste, this pie could score in the low-to-mid 8s if it wasn’t left high & dry by the scant sauce. Make no mistake about it, this is quality pizza with real travel-worthy potential; the only aspect holding it back from leveling up is the quantity of sauce. Maybe their other specialty pies have a more even distribution of ingredients; but as presently constructed, a 7.4 score is more than fair.
