Established in 2009, they go through quite the process to make personal size Neapolitan pizzas. Despite the name “Coalhouse,” they use a Woodstone oven that actually burns gas & wood along with coal or all three at the same time. Temperatures in the oven can reach over 1,000° and can cook 20 pies in just 2 to 3 minutes. The oven floor actually exceeds temperatures of over 3,000° and is made from the same material used to launch the U.S. Space Shuttle. Their dough is made from Caputo Double Zero flour, consisting of just water, flour, yeast & salt. The dough then cold rises for at least three days, creating a light, airy and fluffy texture. Despite this process and the mega high heat of the oven, the dough is still way too soft, aside from a smidge of decent char; and it creates far too much crust that infiltrates towards the center of the pie, minimizing the rest of the ingredients. Their mozzarella is homemade from fresh curds and Sicilian sea salt, creating a creamy texture and delectable flavor. While some parts of the surface look like fresh Margherita pie mozzarella, other parts look more like a cheese blend of shredded mozz. The sauce is made with San Marzano tomatoes, which have a terrific texture and taste, as well as a fresh & fragrant smell. The tomatoes are super sweet and bursting with flavor, mixed with some garlic, sea salt, cold pressed extra virgin olive oil and shredded confetti style basil. The sauce is easily the best component of the pizza, with the cheese not far behind; but both are completely swallowed up by the overextended doughy crust. A thinner, crispier pie would rate much higher with these quality ingredients; but as it stands, this is just way too doughy for such a small pie. A lot of thought and effort goes into making these pizzas; unfortunately, the process yields somewhat disappointing and underwhelming results.
