3 likes
cjaquilino
I’m closer to Dave’s score on this one. This is a Frank Pinello joint of Best Pizza and VICE fame.
The tartness of the sauce, heavy char, lack of much basil or any naturally “sweet” note on this pizza added up to a flavor profile I only thought was okay.
I’m gonna get dissed over the “heavy char” comment. I like New Haven style apizza. Look at my Frank Pepe and Sally’s scores. I always order a pie well done. But I felt what I got must’ve picked up a lot of the ash and soot of earlier pies in a bad way.
That charred flavor overwhelmed the rest of the pie, particularly because it wasn't offset my anything on the pizza except the chersr. The pie I got leans heavily on savory flavor, despite other reviewers talking of San Marzano sauce.
You do get milky fresh mozzerella though with does add an element of creaminess and olive oil, which can vary in flavor but it helps carry taste and helps protect the cooked basil.
It's best to look at this like a Napolitana type margherita but on a flat New York style crust. So the crust is doesn't have to the delicate chew of a Napolitana that a lot of Americans don't like but I do for that style. Here that makes for a crispy and moderate chew, which is fine.
Sauce is looser though not watery. It's tart and I'd've liked it better simmered where it leaned into it's savoriness more in seasoning or naturally sweeter with just raw well picked tomatoes.
I'd like to come back to try other pizzas or it may just be that Best Pizza is more up my alley.
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