Could not of found a better way to celebrate my 200th review. This pie just blew my dick right off. It ties my highest score that i’ve given. The dough is a pillow, with a classic crunch on the edges and bottom. Its not a pan fried pizza, its more fluffy and airy like a pillow, and the edges get that dry crunch (dry in a good way), not an oily crunch, which is also not a bad thing, just trying to be descriptive. These squares have the best cheese pull. It’s got bright white high quality fresh mozz under a blanket of beautiful red crushed tomatoes with just the right amount of tang and subtle sweetness. To finish, i believe its topped with an olive oil drizzle and parmesan reggiano which gives it a nutty undertone. I love this pizza, and i’m glad i finally got the chance to try it. If pizza means as much to you, as it does me, consider adding it to your bucketlist. Thanks Peter Grippo.
