This is not my favorite pizza. But it is probably the best pizza I’ve ever had. It does so many things well in a combination that should not exist. Let me explain. The crust does something no one else has done: flavor like a sourdough crust; crispness of a sheet-made cracker crust; solid crust like a coal fired Trenton tomato pie, but the crust is light and airy. There isn’t anything else like this. They cook using only residual heat in the brick oven, which is why it’s so good but also why they can’t cook a thousand pies a day. Get there at 11:00 AM and get in line so you can order when they open at 11:30 AM.
