Pizza Review
-Pepe’s Original Tomato- Was excited when I moved to Tuckahoe, knowing that a Pepe’s location was eight minutes down the road, but if you’re expecting to draw comparisons to the original Pepe’s in New Haven, expect otherwise. First, there were only two people working in the entire place, scrambling like mad. They were extremely hard-working and deserved to be tipped well, but to no fault of their own, all of the orders were mixed up and my pie was sitting there for ten-plus additional minutes. Secondly, while the crust looked clean, crispy, and had a good undercarriage, it tasted on the stale side and there was no crunch. Lastly, while the sauce didn’t taste canned in any way, it certainly wasn’t authentic, either. All in all, the pie was average at best but just don’t go in expecting similarities with New Haven.
Pizza Review
Frank Pepe’s in Yonkers. I didn’t realize this was a small chain in the northeast. I thought there were only two of locations. But it’s got a reputation to hold up from the original New Haven location. This is definitely a distinctive pizza. I think it’s easily worth trying. It’s also more a connoisseur’s type pizza for a couple reasons that I think your average person might find polarizing. But the rep is deserved. So I got the Tomato Pie w/Mozzarella. First, the crust it’s thin, light, and airy. Pies are more than well done. Combined with the smokiness or the coal fired oven and charcoal flavor, it’s to the point I think some would argue this pizza tastes burnt. I don’t think that’s exactly true but i feel the smoky flavor and crunchy well doneness is polarizing. The sauce is tomatoey. You’ll taste chunks of canned tomato that I don’t think had even a bit of salt or any seasoning added. That hurt it, IMO. I either like the natural San Marzano type sweetness to come through or a simmered seasoned sauce. This didn’t really standout in either direction except that it had a neutral, slightly tangy pure tomato flavor. That’s honestly better than your average NY slice though. Mozzarella is creamy. I think it’s got to be low moisture whole milk type but with only a thin layer. Because slices weren’t heavy and only a bit of grease. Overall, I think the Tomato Pie with Mozzarella needed salt to the sauce or sweeter tomatoes. Take or leave, I could leave the amount of sooty smokiness you get from the crust. But I don’t hate it. They sell a seasonal Fresh Tomato Pie with mozzarella, garlic, basil, pecorino, tomatoes, and olive oil that I’m confident I’ll like and score 8.0 or higher. I think my scoring system bit be a 0.5 to a 1.0 too harsh—particularly against my own local joints. But just adjust up for that. I’m just trying to give people a sense of my tastes, pizza experience, and an idea of what they might like.
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