Along with this location in Thomaston, CT, they also have a pizza truck, serving what they call “wood fired New Haven style thin crust” pizza northwest of New Haven. A gorgeous-looking pie, the dough is super light & airy, reasonably thin, with surprisingly decent crisp but not on par with coal-fired pizza. Substantial crunch for a wood oven pie, with a remarkably charred undercarriage & sensational smokey flavor. The relatively thin & light crust also has magnificent char, solidly crispy & crunchy despite a somewhat bland taste. This is really more of a wood-fired football pizza than New Haven style pie, but delicious nonetheless. The cheese leans towards generic; lacking creaminess, it’s more of a tight & rigid grated mozzarella blend, bubbling like Coffeecake Face, rather standard with barely above average flavor. Though lightly smattered, the sauce pulls through due to the thinness of the dough & low potency of the cheese. Zesty with zippy tang & moderate sweetness, the sauce is distinctive enough to save this pie from the 7s, as the ingredients in this pizza are exceptionally well-balanced. The quality & crisp of the dough also helps carry the borderline basic cheese which is holding the pie back a bit. This pizza bucks the trend of typical Neapolitan style pies you normally get from a wood oven, firing football pizza advertised as New Haven style. While not as good as coal oven pies, this is better than traditional gas & electric oven football pizza and blows away the soft Neapolitan personal pies. In summation, this just makes the cut as a travel-worthy pie, particularly if you’re a fan of wood-fired pizza attempting to duplicate New Haven style.
