This is a part of my Pizza On The Pier series of short reviews. The event was hosted by Scott Weiner. We mostly had Neapolitan pies from different pizzerias.
Crust was exactly what you'd expect: airy cornicione, floppy center yet melts in your mouth, pillowy, and outside of it's inherent lack of crisp, better tasting than most crusts. Charred exactly the right amount for me too.
If the slice had sauce it was naturally sweet San Marzanos. The other slices were either just real fresh mozzarella, mozzerella and soppresata, or the Argentinian pizza with onion.
This one was just soppresata and fresh mozzarella or burrata. Yes, Neapolitans are very similar. But you can't deny the quality of them in ingredients.
