It certainly does not suck. Confusing when I walked in. 12 in Neapolitan - 14 in Ultra Thin or 16 in New Haven but they only make it one way. So I guess I’m supposed to understand that this pie is the bastard son of all the styles. We think that’s not possible but hey. It’s a tasty pie nonetheless. Could the bottom be more crisp and charred yes if you wanted thin Brooklyn style. Or well done and flat crusted like New Haven yes. But the bottom line is, this pie wants to be Neapolitan but it doesn’t balloon up to that level either.
It’s tasty, floppy, with little to no crisp but it is pizza and it’s not bad. Just confused. Like me.
I want to say that this guy has a bold concept here. 3-4 food trucks in the back I assume he takes on the road to serve up lunch.
I’d describe the owner as a good pie maker and a better businessman.
