Didn’t realize Locali and Mario’s are right next to each other at the train station.
I went by car; happened to be in the area. But it’s an easy pizza trip to make, especially if you live on the east side of Westchester or NYC. Just take the train up.
Anyway, this is basically a Neapolitan pizza with pecorino added for more saltiness and where the San Marzanos tomatoes sauce is more neutral in flavor. Crust tasted saltier too.
If you never had one. It's pillowy at the ends, leoparding char on the cornicione and bottom crust, floppy in the middle. Then you get splotches of creamy fresh mozzarella, under San Marzano tomatoes and basil over it.
This is exactly that but to my taste buds saltier in the crust then usual and with added pecorino, which shifts it even further into that flavor profile, especially since the sauce was not naturally sweet.
I honestly prefer the natural sweetness if I'm getting San Marzano tomatoes on a margarita pie. Basil is put on *before* the oven, that hurt the flavor too. Not pungent.
Fior di latte (fresh mozzerella) and crust are perfectly done for a Neapolitan pizza. I had Arthur Avenue Wood Fired the same day and when I ad up the pros and cons I like them similarly even though they're different pizzas.
