I recently picked up a couple of pies for a classic taste of coal-fired brick-oven pizza. We went with a pepperoni and a Margherita, and overall, the pizza lived up to much of the hype—it’s solidly great, with that signature charred, thin-crust style.
The Margherita was tangy and delicious, with a bright, zesty sauce that cut through the fresh mozzarella beautifully. It had that perfect balance of acidity and creaminess, making each bite refreshing yet satisfying. The pepperoni brought a nice spicy bite—the cups curled just right, with a good kick of heat and grease that added flavor without overwhelming the pie. Both were excellent in their own way, and the toppings felt fresh and well-applied. The undercarriage had a nice crispy char from the coal oven, giving it that authentic smoky depth and leopard-spotting. The crust itself was a bit on the harder side to chew—thicker and chewier in spots.
One frustrating issue was the payment situation for pickup. They don’t allow cash for pickup orders when calling ahead. When I called to place the order, they pushed for credit card info over the phone in a pretty abrupt way, and then at pickup, the staff were rude about standing inside and insisted I wait outside for the pizzas to be brought out. It felt unnecessary and put a damper on what should have been a smooth experience.
