Open since 2010, this is actually a restaurant on the Maple Moor Golf Course in White Plains, NY. The pizza here is a hybrid of thin crust bar pie and thicker tavern pie; even though it initially gave me frozen pizza vibes and looks like a shrunken smaller “schmedium” football pizza. Despite relatively thinnish crust, this is thicker and doughier than typical bar pies, giving it more of a non-fancy tavern pie feel. They claim these pizzas are wood-fired but this dough has more of an electric oven look and texture. There’s no char, no smokey flavor and no signature softness like most wood-fired pies; in fact, the undercarriage is rather firm with a crunchy texture, to go along with a crispy and tasty crust. Surprisingly heavy for such a small pizza, the thickness of the cheese definitely gives the pie the bulk of its weight. The shredded mozzarella blend is very thick and heavy, similar to the kind of cheese you’d find on football pizza. A lighter smattering of cheese would help this pie tremendously. The sauce is super flavorful: deliciously sweet and terrifically tangy, it certainly shines brightest. With no excess grease or oil, the pizza is on the dry side, but in a good way. Overall, the taste and texture is tremendous. The only drawback is the large quantity of the cheese. Dial back the amount of cheese and this could become a travel-worthy bar/tavern pie scoring in the low-to-mid 8s.
