Broke the rules a bit and went burrata instead of regular. Hoped it would help give a better score. Sauce tasted like it was made from canned tomatoes and was overpowering. Burrata and basil were nice. Crust was crispy but a little too thick and oddly didn’t hold up well. Instead of helping it, I just ended up comparing this to L’industrie which this is not even in the same stratosphere as.
kevin.price4/29/23, 11:32 p.m.
Road trip!!! Was it worth it to drive 5 hours for a pizza in Rhode Island? Absolutely, after walking into the buzzing corner spot I new I was in for one hell of a pizza. Crispy from first bite to last, the charred undercarriage is firm yet light and incredibly airy from the dough that I would say has been well fermented. The sauce was nice and tangy complimenting the other ingredients but rightfully not overpowering. The cheese had great flavor from different blends topped with the hard stuff that really set this pie off. The real take away tho is the crust for me, the initial bite, the char, the air pockets all make the pies at Pizza Marvin a real Maverick of the area plus the vibes and ambiance inside make this a total destination spot.
bec4/10/23, 9:19 p.m.
Very good pizza. Crust is delicious and the star here…a little thick but still pretty light and crunchy. Would like a little more tang from the sauce and cheese, but I’d come back to Providence for this. Staff was very nice.
mtlny2/21/23, 1:53 a.m.
Good pizza, though not what Dave says. This what it would get in NYC/NJ.
nicolas.buzzi2/11/23, 10:36 p.m.
Had it after it had sat for a little and it was still so good. Crust fire and peps fire
ryan.rutherford2/9/23, 2:17 a.m.
Having opened in 2020, this modern pizzeria takes a new school approach to making pies, while maintaining old school retro vibes. The current crown jewel of the Providence Pizza Circuit, I came in with high hopes and lofty expectations based on several respectably outstanding scores. Upon first glance, this pie looks like a New Haven style pizza, particularly Modern Apizza with a much thicker crust. They use a Master Pizza electric oven that cooks pies at 932° creating crispy dough and crunchy crust along with melty and oozy cheese, a reflection of the high heat baking process. The dough is rather thick and somewhat fluffy, which makes it slightly lighter than it looks, along with a firm undercarriage and supremely thick and crunchy crust. The cheese has a distinct sharp flavor, creamy while hot but congealed fairly quickly. Sadly, the most disappointing feature of this pie was the severe lack of sauce. Not sure why there is so little sauce but there’s hardly any red visible atop or underneath the cheese. I can’t really say if the sauce is good or bad cause it’s hard to pick up on the flavor with such a scant amount; they really need to pump up the volume. My pie also doesn’t have any fresh basil like I see in other reviews; that definitely made the pizza seem less special. Maybe I caught these guys on an off-day, without their A-team chefs; but aside from the dearth of sauce, the other ingredients were pretty fantastic. This is essentially imitation Modern Apizza in New Haven but not quite as tasty or crispy, despite similar flavor and texture. All things considered, this is a really cool spot worth making a trip to check out and easily the best pizza I’ve had in Providence with potential for an even higher score.
paulfrommontauk1/17/23, 4:47 a.m.
Pizza Boy gave this place 8.2. They sell a square cheese slice for $5 in Providence. Crust tastes different. It’s artisanal, bakery, hipster pizza. No wonder Pageviews liked it. Hipsters stick together
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fenway.fred1/7/23, 11:29 p.m.
The pizza is on point. The cook on the pizza is 10.0…. Needs salt, needs tang in the sauce. Nevertheless, really impressed. Perhaps the best in PVD????!!!!
michael.cordella1/7/23, 8:23 p.m.
Pizza was excellent 🤌. Dough was crispy and airy and had good flavor. Once the pizza cooled below molten, I could taste the sauce and it was fantastic; not overseasoned at all and it just tastes like tomato. The fresh mozzarella made a huge difference. Zero flop, even with the pepperoni. I would like more pepperoni on the slices but that's the only thing I'd change. Best pizza I've had!
pizzaislife8712/26/22, 7:29 p.m.
Top pie was the marg, not good at all, not even sure I’d give it a number. But the bottom pie was the straight cheese and it was fantastic.
tim.gago9/9/22, 8:58 p.m.
Tried Pizza Marvin in Providence for the first time. Solid pizza, but when you make a $33 dollar pizza and $16 of it is toppings. You expect a little more than 1 or 2 pepperonis per slice. Was very disappointed when I first saw the pepperoni count, but the taste made up for it. The crust is fantastic, great crunch and zero flop, definitely the highlight of the pizza. Cheese coverage was good, a little light on the sauce, not bad. I do see why some people consider it one of the better pizzas in the area. The taste is there, but not the best. Especially when you factor in the price. Some people would find this combo a little salty.
flyrythepizzaguy6/26/22, 2:49 a.m.
RE-REVIEW. Ordered slices and whole pies consistently now and all o can say if sure perfection. Nice chat, light flaky crispy crust and the sauce is the boss. Bravo Gentleman!
tay.row5/19/22, 4:54 p.m.
Only thing keeping this away from is how hearty it is. An excellent combo of a thinny thin and a football pizza
mlfpvd11/25/21, 1:59 a.m.
One of the most expensive pies in Providence, this is high quality zah. It is crust forward, likely the best I’ve ever had. Cooked to perfection the dough was crispy and flaky almost like a pastry but with no hint of sweet or butter, just savory. The cheese was nutty and smooth, very well blended. I thought the sauce was only ok, kind of plain. Overall a very strong pie.