Pizza Review
Great football pizza. No NY flop, nice crust and good cheese to sauce ratio.
Pizza Review
It don't look like it from the picture, but this pizza had a few qualities that are a step up from just a typical football pie. So it was better than expected. I liked it. But first, let me get this out of the way: I wish I could post a picture of the crust, because the leoparding char on the bottom of this slice was beautiful. That's plus for me. And it's funny because you might think the slice looks undercooked on top from the picture—and you'd be right. I actually purposely adjusted the lighting to get a color correct picture of the slice. I get school lunch pizza vibes looking at the melt of that cheese. But not being cooked heavily on top has it's advantages. There was not much grease in sight. No sheen of orangey oil or drippings here, which almost always dog a reheated slice. And as other people have commented, it's a salty slice and I'm thinking that that comes from the brand and/or blend of low moisture mozzerella. I don't have a tongue that can distinguish that. But I like salty tasting cheese on a slice. I don't see parmigiana or pecorino here, so I doubt it's from that. The sauce it's a fresh, petite diced tomato sauce that's got a spike of garlic flavor and a hint of oregano. Believe me, that sauce is carpeted under that cheese. It's good, well ratioed. You might be thinking the slice looks heavy; that that cheese and sauce would weight it down. It doesn't. No flop. Though though this is *not* an especially crispy or crunchy crust or cornicione, if that's what you think is most important. It's a good crust though. To me, good crust doesn't necessarily mean crispiest but it's crispy on the bottom where it counts most. Probably the most surprising thing about the slice we're those qualities of the crust though: it's moderately aerated, it's not a dense, chewy crust, the interior chew of the crust was delicate, it had beautiful leoparding on the bottom. This was not an elite or even great crust by any imagination. It's a bit above average. But you won't want to throw it away because it's dry or chewy, like some people do. Anyway, I probably score my hometown area pizza too low. My philosophy is to start out with a 7 for New York style pizza and plus or minus points from there. This was a surprisingly tasty slice and it didn't have a major flaw despite how average it looks looking down at it: 7.2 ———————————————— Last word, just talking about La Viletta as a spot to eat. From the outside, I thought it was a stand alone sit down restaurant. But it's really a takeout/small sit-in restaurant with maybe five tables. It's definitely a casual dining spot and from the few minutes in the building, I vibed that it's family run. I could tell the people who eat there are regulars. The display at the counter had a chicken marsala slice, grandma, and some slice with peppericino on it. They serve a huge number of Italian American dishes and specialty slices. I'm definitely coming back and will probably make this my Peekskill/Cortlandt Manor spot and my backup when Baci's in Montrose is busy. I haven't tried a fresh Catania's wood-fired specialty pie or a fresh pie from Napoli's yet, so maybe my opinions change. But this is my favorite pizza in Mohegan Lake so far.
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