Like most wood-burning, brick oven pizzas, the dough comes out with a nice char, but no crisp. I’m starting to realize wood-fired pizza ovens don’t get hot enough to produce crispy pies, it’s more about the slight char and smokey flavor they create. The undercarriage has lovely char & zero crisp, while the crust is definitely crispier but not as crispy as I would like it to be. The cheese to sauce ratio is off; too much cheese and not enough sauce, which is a shame cause the sauce has a nice bite to it. With an oregano flavor, it’s more on the bitter side than sweet, with a decent kick. The cheese is a little too thick, with a heavy mozzarella mixture and a little Parmesan sprinkled atop to bring out a little more flavor. Overall, it’s a good pie but some adjustments need to be made to get that score up. I expect better from Brooklyn/NY pizza.
