Hudson 303 Sport Cafe

Pepperoni- 8.6 Marg - 8.4

Located within the Tappan Golf Center, they opened this bar & eatery in 2012 but have since revamped the menu which includes brick oven wood fired 13-inch artisan Neapolitan pizza. They hand-roll & stretch the 48-hour fermented dough and then bake it for 90 to 100 seconds in their wood-fired Forza Forni brick oven imported from Italy, creating charred, chewy & crunchy tavern-style Neapolitan pies. I opted to try both the classic cheese & Margherita pizza to give an overall fair score. The dough is very firm on both pies with zero floppage, good crisp, solid crunch & great char. The undercarriage is beautifully blackened with a wonderfully smokey flavor. Despite its thickness, the crust is actually light & airy with a decent amount of crunch. I normally don’t love sourdough flavor but the terrific texture & fantastic char compensate nicely. The classic cheese has a better-than-basic shredded mozzarella blend, melted well with a whole milk mozz flavor, tight & well done with bulging char bubbles. A little extra oil but the grease is mostly manageable. The sauce is sweet, zingy & zesty, plenty flavorful with the absolute minimum amount of acceptable volume. The classic cheese pie gets a very solid 7.1 score. For an extra $2, the Margherita pizza has a combination of premium shredded & fresh mozzarella which is creamier & markedly tastier than the regular cheese blend, definitely worth the upgrade. The sauce is very similar to the traditional cheese pie; slightly sweeter & a tad heartier, they appear to use more crushed tomatoes to differentiate. Some baked basil & olive oil combine with the fresh mozz & flavorful sauce to overpower the sourdough taste. Nonetheless, the Margherita edges out the classic cheese with a 7.3 rating. Both pies are very compact with the crust accounting for a large portion of the pizza, shrinking the main dough & components to the very center of the pie. Overall, this is very good sports bar, tavern, personal size Neapolitan pizza that’s also shareable, averaging out to a 7.2 score. Definitely some of the best pizza you’ll find in a complex that houses a driving range, mini golf, batting cages & go-karts.

Nice little cafe hidden away in a driving range and mini golf course. They are serving up some quality food, including this wood fired bar pie. They fermented their dough for 48 hrs, which was the best part. Very light and airy crust with some milky mozzarella. They lightly sprinkled some fresh grated parm. Could have used more parm and sauce. That's the only thing hurting this pizza is lack of ingredients, but still a really good pie considering where it's located. You usually don't get food this good at a place like this, so if you are hitting some golf balls, playing mini golf, at the batting cages, or driving the Go-Karts you should def stop in and grab a bite to eat.

Buffalo Chicken Pizza…Great Under Carriage with great flavor

All three phases spot on. Dough, sauce and Cheese...

Very good gourmet thin crust Neapolitan pizza, I highly recommend.

When you go to hit golf balls you never expect the food there is going to be good. Well, I have been proven wrong. I had to talk to the pizza guy and ask, how the F —- did you do this. He says, we grow our own yeast, create our own flour mix, ingredients made fresh and use the brick oven to make it. I would give it a 10 but I’ve only visited a few countries.

Most delicious pizza! The wood burning oven gave it such a nice char and crunch. Thin and crispy just how I like it. The crust actually had flavor. Such a refreshing change from the typical style pizza.

Football pizza, good crust. Nothing special.