Sometimes places just slap a pie together and call it pizza..
Other places, they start with a dough that by itself would bake into a fantastic table bread worth writing home about. Seasoned to please before even catching a splash of sauce or dash of cheese.
This place is securely in the later category. We tried both the original and rosemary parmesean crusts, each were crowd pleasers, but the original edged out a win here. The original crust is well seasoned with sea salt and spices and it holds up to everything that comes on top!
The sauce, bright and seasoned to perfection itself, is an amazing compliment to the crust beneath. Again, I'd happily eat just the bread and sauce together sans toppings.. A great sign that they know what's up inside their oven and in their mixing bowls.
Finally the toppings. If there's ground to be made here, it would have to be with the toppings. To be fair, they have a VAST selection and we tried only a pepperoni and a plain cheese pie in our first outing here. But the cheese was lost in the beauty of the sauce and the pepperoni was over $3 to add to a large.. While again, not standing out itself. They do seem to hit the top with olive oil, which is appreciated, and overall the crust and sauce combo is fine enough to get us back to try plenty of other toppings, so I'm confident we'll find some gems among their long list of offerings.
On that note, they've got plenty of pre-designed specialty pizzas as well. And I'm excited to try those too.
If you are looking for a thin, light crust with a good compromise of brick oven crisp and new york sag you can't go wrong with Zoe's. Stomps ramuntos, which is the closest in style that I've had in the area.
