Pizza Review
See them seasoning I put on the side of the plate? You don't need 'em. And I'm stupid for even thinking I might. What a flavorful slice. When the criticism of a slice you hear is that it's *too* seasoned, it's probably not gonna let me down. I rather that than the opposite too common. What can I say? This hits you with oregano, fresh mozzarella, garlic, and sauce right in the face. The crust is not elite, to be honest. It's about the standard but competently done NY style has oven pizza crust you'd expect. No long fermentation or well browned crust charred black in spots. But I honestly think those are things pizza lovers care way more about than the average eater. You just get a crispy enough brown crust and small end crust. It's a sauce forward slice. Like the greats. This is what I like. It's not a runny or watery sauce or chunky on the other end of the spectrum. It's got a pasty medium thickness with a great umami flavor. Salted just right too and garlic of some form visibly meshed into the cheese with the oregano. The fresh mozzarella is not the cheap plasticky stuff. It's better than that. Though we're not talking really special quality. You get a good amount of it, over and under the mozzerella. This is not a quintessential NY pizza. But it's that crust, with way more sauce seasoned well, and fresh rather than low moisture mozzerella. Someone make this for less than $4.

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