Reviewing the Avenue J here now…and it’s *great* pizza.
It’s got both whole milk (made on the premises, I think) mozzarella, imported Mozzarella di Bufala, San Marzano tomatoes, on their 00 Caputo flour/48 hour fermented gas oven cooked crust with fresh basil on top.
I don’t really have any big criticism here. I just wonder how their crust would taste in a coal fired oven, not that that (or wood-fired) automatically means better pizza. But I think they drier heat of the coal firing would ad and an interesting dimension to this crust. Plenty of great gas oven places.
I also had the Veggie Pizza which was also good, really pungent sweet red peppers (switched out the tomatoes), nicely cooked broccoli and mushrooms, spinach, and fresh basil. That one’s a 7.5.
This one’s a 8.0 on my scale. That’s high for me. I think of high 9s as world class, low 9s as nation’s best, high 8s best in region/state, low 8s best in county, high 7s best locally.
I think this is pizza that should be in the running and considered to go to bat against others in the county, certainly the northern half of it.
