Grandma's Wood Fired Kitchen and Pizza. Has probably been here since the late 90s it early 2000s, if memory serves.
One of the few wood fired pizzas in our area. And that's the draw here—the wood fired style crust. Pizza's not bad. I like how they make the pie right in front of you on the spot. You have a choice of three sizes.
So I would go here for pizza if you specifically like the thin, wood fired crust with the pillowiness and char taste that comes along with that. It's *not* the crunchy/crispy type crust, if you're looking for that. Yet it also doesn't flop.
To me, there's too much mozzarella. And if there were less of that and more sauce, better seasoned, this would easily be ony of the better pies in the area. My main complaint is that it wasn't outstanding flavor-wise.
I agree with a lot of the other reviews here that it's not salted that well, either the sauce or cheese. Sauce has to be fresh, directly from the can. It's like a loose/smooth consistency and neutral tasting—not herbaceous, garlic spiked, neither naturally sweet or acidicly tangy.
IMO, pull back on the cheese, add oregano or basil, salt it better/sprinkle some pecorino romano on it, or switch to a better canned tomato base. But keep the crust.
You can't get wood fired *New York* style pizza anywhere else in the immediate area. 901 Wood Fired in Shrub Oak does Napolitana style wood fired crust under New York style cheese/sauce, so does Mario's (Mahopac), but that's not the same thing. Also neither work out to be great pizza.
And that's the same thing here, it wouldn't take that much improvement to get into the mid 7s or even an 8 with this crust. They just gotta work on the flavor.
I think I'd enjoy their Margherita better.
