Not to be confused with the plant-based joint in Manhattan, Double Zero offers typical wood-fired Neapolitan, smallish, personal sized pies. Like most Neapolitan pizzas, they do not travel well and need to be eaten on site. The pie doesn’t come out particularly crispy, the middle is somewhat soggy and if you wait too long, the dough turns rubbery. Despite the nice char on the crust, it’s very soft & doughy. The homemade fresh mozzarella is a nice touch on the Margherita pie, more stringy than creamy though. The San Marzano tomatoes give the sauce a nice sweet flavor but it lacks zip. A sprinkle of parmigiano reggiano on top of the extra virgin olive oil with the standard basil garnishing adds some decent flavor to the pie overall. Not a lot of bang for the buck but definitely on par with solid Neapolitan pies. A nice change of pace pizza, even though it’s not my favorite style.
