I’d be shocked if they’re not putting some oil in their crust. It’s crispy and eggshell flaky and crispy. Particularly for a square cut thin crust, this may be the crispiest pie I've had besides Johnny's in Mount Vernon. It's on the same level though.
I'd put this up there right with a John's or Patsy's when they're baked right. Which I had the same day at the One Bite Fest.
This is that straight forward old-school tomato pie type pizza from over a hundred years ago. Excellent no frills crispy, crunchy crust without being chewy.
Definitely felt my slice lacked tomato on top, which is their signature but my other slice later (not pictured) fixed that issue. This isn't an artisanal pie, with extras like basil or parmigiana. Just really well executed coal fired pizza with a good, salt and tomato, sauce that's neither too sweet or tart.
