When I saw the review, I felt Portnoy underscored this one. Now that I had it, and I like it better than he does, I get why *he* didn't go above an 8 even though I think it deserves it.
It's a good slice. The crust here is a standout, fermented 72 hours, and made with a lower gluten flour than the typical high gluten stuff. It's a *light* crust. I love that. I've grown to hate chewy, dense, dry, crunchy crusts. Crispy yet light to chew all the way. This slice get that lightness down and avoids all those downfalls, but doesn't quite get the crispiness part down, which is fine, but would put it in the elite class.
I feel it could use more sauce and cheese coverage up to the cornicione. It was a bit oily. But they were generous with the optional, added parm and the basil added was just the right amount.
That Sicilian was the lightest one I've ever had. It's hard to even describe. I like this better than the crunchy/pillowy contrast you get in great Sicilan I've had. I'd rate it higher than the round, actually 8.5. But I'm gonna score the round here.
