Pizza Review
The quality of the ingredients are impeccable, especially the dough, although it could be a bit more well done on the bottom. Im sure you’re wondering why the score seems low with such high praise for the ingredients, allow me to explain. The lower score is mainly do to the ratio of said ingredients. It’s easy to tell the sauce is of high quality, most likely a San Marzano tomato base, however it’s a little on the sweet side, and there’s a bit too much sauce I’m comparison to the thin crust and mozzarella. That chewy voluptuous mistress, Mozzarella, her over kissed cheeks crackle with warmth in your mouth, cradling the sauce and bread delightfully. Paired with the REAL pepperoni, clearly freshly sliced, and beholding the perfect balance of salty and spicy, the way the pizza gods intended. Which was nice, as it helped dilute the sweetness of the sauce, however once again, this means the plain cheese left room for more desire as the sweetness was a tad overwhelming. As the early spring warmth is bestowed upon me, and I challenge myself to accurately and unbiased lay reflect on the meal I had just devoured, for the sake of humanity, and the sake of this sacred One Bite app, I’ve decided upon my final score of 7.4. Good pie, but there’s always room for improvement, as this race against time knows no bounds.
Pizza Review
🪵🔥WOOD FIRED PIZZA ALERT🔥🪵 Opened in February of 2016 amid a blizzard in the East Rock section of New Haven, this family owned pizza joint serves classic wood-fired New Haven style pies. The name “One6Three” is a reference to their address, 163 Foster Street. With items like fried cheese curds, hushpuppies & Quebec style poutine, this is not a typical pizzeria menu. However, they do use a wood-fired oven that takes roughly 5 hours to get hot, cooking pies in only 2 minutes. The dough is delightfully feather-light with beautiful char on the undercarriage & crust; but much like the majority of wood-fired pizza, the dough is predictably soft with just a smidge of crisp, borderline undercooked vibes due to minimal time in the oven. Though incredibly tasty with a spectacularly smokey flavor, the dough lacks crunch & firmness. The mozzarella cheese blend also possesses a delicious smokiness, a prevailing flavor permeating the entire pizza. Marvelously melty, the light smattering of mozz is topped with grated pecorino romano, producing a wonderfully pungent & delectable taste. Somewhat understated, the hand-crushed tomato sauce is also light, with a subdued sweetness & just enough volume to maintain a presence. Very simple, not overly seasoned, the sauce has rather subtle flavor, missing some spice & kick, yielding to the sharpness of the cheese & overall smokey wood flavor of the dough. Despite the super soft texture, this is a pretty tasty pie. I’d love to see what a coal oven could do for this pizza, upping the crispness significantly. The quality of the ingredients is evident, comprising a splendidly light & delicious pie. There’s plenty of potential here with some spices or seasoning to bolster the flavor of the sauce & maybe a little extra time in the oven could create a crunchier consistency. All in all, this is solid wood-fired New Haven style pizza, terrific in its own right, especially if you’re looking for a change of pace from the prominent coal-fired pizzas in the area.
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