Opened in March of 2018 by the "Lord of the Pies," Food Network chef Bruno DiFabio, owner of roughly 17 restaurants/pizzerias throughout New York & Connecticut. IPC serves relatively thin & light football pizza that appears thicker with a very doughy-looking crust that's actually rather hollow & crunchier than the pillowy pile of dough it seems to reflect. Moderately charred with a firm undercarriage & zero flop, the dough is tasty & mildly crispy. Though mostly soft, this is a thin & delicious base for the other ingredients. Also light & razor thin is the layer of shredded mozzarella; melty, flavorful, creamy & delectable, the low volume of cheese is the perfect amount for the thinnish dough. In keeping with the light theme, the sauce slightly leans towards scant. While the middle of the pie is more dry, the sauce is much thicker & more pungent near the crust. With a beautiful balance of sweetness & tremendous garlic taste, the sauce is also somewhat savory & zesty with a smidge of zip to go along with sensational seasoning, particularly the garlic flavor. Thanks to the low volume of cheese, the pie is neither overly oily, nor super salty. Despite being a tad undersauced, there's still plenty of flavor to go around this terrifically tasty pizza. Taking a balanced approach, all of the light ingredients work incredibly well together, constituting a surprisingly pleasant & delicious pie. A tad more sauce & a bit crispier pizza would easily push the score into the 8s. As it stands, this is a solid every-day neighborhood pie with even greater potential barring a few minor adjustments.
