Using several ingredients imported from Italy, Flames serves brick oven wood-fired, thinnish football pizza with some fairly significant char but very minimal crisp. Soft & light, the dough is floppier than I expected but more firm than typical wood-fired Neapolitan pies, to go along with a substantially crunchy crust. Made with flour imported from Italy, the dough has decent flavor & a texture that could use more crisping, as it’s somewhat chewy & tears with each bite. I prefer a clean break when biting into a slice from a crunchier pie. The smell & taste of this pizza is quite unique, definitely in a good way. Harboring a bit of manageable grease, the shredded mozzarella blend is rather tasty, with a deliciously smokey flavor in the cheese, while lacking creaminess, despite a wonderfully melty consistency. Neither sweet nor bitter, the sauce is surprisingly unique-tasting. With decent kick, garlic & oregano flavors prevail while the sauce gives off seafood marinara vibes, like the kind you’d dip fried calamari in. They use CIAO tomatoes which are grown in the foothills of Mt. Vesuvius, just outside of Naples and imported from Italy, giving this sauce its uniquely delicious identity. Distinguishing itself from typical pizza sauce, this blend gives the pie some personality. Overall, this is not your standard football pizza; the wood-fired aspect definitely adds pizzazz to the pie when it comes to flavor; however, a crispier pizza would certainly rate higher. Despite incredibly tasty ingredients, the soft & floppy texture is a bit of a letdown but much better than the cookie-cutter wood-fired Neapolitan dime-a-dozen pies. Worth a try if you’re looking for a slightly atypical football pizza with some original & delectable attributes.
