🔔PHILLY’S PHINEST ALERT🔔 Pizzata Pizzeria (loosely translated as “pizza party” in Italian) opened in 2020 by 2 friends, Davide Lubrano (a 3rd generation pizzaiolo from Naples, Italy who trained at the Roman Pizza Academy) & Vinny Gallagher who taught himself how to make natural-leavened dough in San Francisco, California. They take their dough very seriously here, with a long & slow 5-day fermentation process that naturally leavens the dough giving it more flavor & aroma while baking, as well as making it easier to digest. Aesthetically awesome, this is a 16” artisan New York style round pizza. Surprisingly thinnish, the dough is fantastically firm with a beautifully blackened & charred undercarriage to go along with zero flop & dynamite crisp, as well as a fabulously flavorful & crunchy sourdough crust. The amount of care, pride & attention to detail in the dough is clearly evident, providing an outstanding base for the other ingredients. Moderately creamy & marvelously melty, the mozzarella cheese has a quality consistency with fantastic flavor as well. A top notch pizza cheese blend, the taste is further enhanced by razor thin shaved Parmesan, a tremendous touch as opposed to the grated powdered parm. A sensationally beautiful blend, the sauce melds really well with the other components. Striking a balance between sweet & savory, the sauce isn’t too sweet, nor is it too salty; light on the seasoning & spice, I wouldn’t mind a little more kick to distinguish itself from standard pizza sauce. Fresh basil & some extra virgin olive oil accentuates the flavor of the sauce, providing a touch of class, a smidge of sexiness & practical use that bolsters the overall tastiness. This is truly quality pizza all-around; it looks as good as tastes & tastes as good as it looks, making it one of the top pies in Philly. No doubt, this is travel-worthy destination pizza, where taste & texture triumph together.
