A Wood-fired oven sets this pie up as one of the best in the area. Firm and consistent texture throughout as you don’t have too much sauce, cheese or grease. Everything is portioned right. A little flop but nothing falls off. Crust is really where this pie shines, nice and crisp. No burn underneath if you’re not a fan of that coal-fired char that New Haven style is known for. Sauce and cheese are great. A little too much oregano for me but I honestly hate oregano which (for me) holds this pie back from being in my top 3. Definitely in the top 10 for sure.
