A little bigger than personal size, Dante’s offers 14” wood-fired pizzas, divided into 6 slices. I opted for a “NY Style” pie, which actually is nothing like real NY style pizza, but is still very solid in its own right. Upon opening the box, the pie smelled extraordinarily sweet and the sauce matches, with tremendous tang and plenty of zip. The cheese was a tad more generic, slightly salty and a bit oily, but melted well with good flavor and texture. The sauce to cheese ratio is on-point, very well balanced. The dough is nice and thin, but despite being charred on the bottom, borderline burnt, it’s very soft and floppy. The only real crisp on the entire pie can be found in the crust, which is doughy but decently crunchy as well. The wonderful ingredients, particularly the sauce, really carry this pizza; I just wish the dough was crispier. Overall, this is a very solid, yet unspectacular pie. If they made the NY Style pizza bigger and crispier, we’re talking 8s and beyond. I’d love to see those improvements; lots of potential here.
