These Neapolitan style smaller pies are pretty tough to tell apart. Despite looking similar, not all of them taste the same. Baked in a wood-fired brick oven, the crust is fairly crispy but the middle of the pie is soggy and floppy. And because the dough is thin and the cheese is heavy, it becomes a pretty sloppy pie, especially while piping hot. Aside from that, the cheese is excellent; a creamy buffalo mozzarella glazed with a little extra virgin olive oil. Overall this pizza is very similar to the Barboncino pies, the only difference is slightly weaker sauce. Something is missing in this sauce, it needs a kick. The fresh basil is supposed to bring out the flavor in the sauce but all I can taste is the actual basil. All that being said, it’s still a very good pie and moderately priced for “fancy pizza.” Definitely better than the standard Neapolitan pies.
