The mozzarella was the star of the pizza—creamy, with just the right amount of salt. A+.
The crust was light and airy but still sturdy enough to hold its shape with very little flop. The cornmeal base added a nice texture. Fresh basil was a great touch, although I think a finishing sprinkle of pecorino would have taken it to the next level.
The tomato sauce was slightly more acidic than I prefer, and it also had what tasted like chili flakes. Personally, I’d leave the heat off and let customers add chili flakes themselves if they want them. A tiny pinch of baking soda or a touch of sugar could also help mellow the tomato’s acidity.
Overall, though, it was a well-balanced Neapolitan-style pizza with excellent ingredients and a crust that really stood out.
