Rockland County’s first wood-burning brick oven pizza parlour, the original location opened over 60 years ago in Spring Valley, NY in 1958 and moved to its current spot in Nanuet in the early 1970s. They use a custom-built brick oven imported from Italy to create their signature smokey wood-fired pizzas. The dough was thicker than I expected, minimal floppage, a nicely charred undercarriage but mostly soft with little-to-no crisp, except for the crust, which was thin with surprisingly excellent crisp and crunch. The cheese is above average, melty and creamy in some areas, tight and well done in other spots, sneaky smokey flavor that compliments the char on the dough nicely. The sauce is just sweet enough to provide distinction; with a thick consistency and fair amount of spice, it’s not at the forefront of flavor but it doesn’t hide in the background either. Essentially, this is a wood-fired football pizza: thick on the dough, cheese and sauce making for a rather heavy, but very tasty pie. Overall, this is very consistent all-around pizza with solid, quality ingredients. If the dough was thinner and crispier, this would absolutely be a travel-worthy pie; as it stands, this is about as good as pizza gets without being a pilgrimage pie and is without a doubt the best pizza in Nanuet.
