There’s a decent number of reviews here but not a lot of great scores. This is somewhat typical, wood-fired, larger than personal size, Neapolitan style pizza. They use unique whole grain flour in the dough that takes 3 days to make. Ironically, their pizzas only take 3 minutes to make in the 650° wood fire oven. I ordered their Margherita pie which had an old school, straight out of Italy taste and texture. Shockingly super saucy, filled with fantastic flavor, crushed red tomatoes bursting with sweetness, solid spice, terrific tang, top notch quality. The biggest drawback: not enough mozzarella on the pie, too many cheese-less gaps, needs way more surface coverage. For the small portion of mozzarella there is on the pie, it’s quality, deliciously creamy and fresh, just needs to be doubled in quantity. The dough is rather soft, fairly chewy, a touch of flop but slightly firmer than standard Neapolitans; I just expected it to be a bit tastier. The additions of garlic, extra virgin olive oil, Parmesan & fresh basil all work together to elevate the overall taste. But the sauce truly dominates the pie; you almost need a side of Italian bread for dipping. In the end, I was pleasantly surprised; this is better than most Neapolitan pizza. Add more fresh mozzarella, crisp up the dough a tad and this score could easily climb closer to the 8s.
