I essentially agree with Portnoy's score on this one, but for different reasons.
Best to think of this as Dan Richer's take on pizza that's ultimately a crispier version of pizza napoletana—it's essentially pizza barese. And I like those styles.
It's a good crust where it was hard to notice the nuances of unless you're someone with an bread connoisseur's palate. Is it the best crust I've ever had? That's hard to say.
My main criticism though is I feel they top their pies so lightly with sauce, cheese, and toppings you almost feel robbed, especially at $22+ for a ~12" pie. I was expecting something more flavorful.
But it definitely has that light, freshness I love about this style, and classy choices of toppings. Pictured here was basically a margherita with pine nuts and olives. You mainly taste the olives.
I don't really have much to criticize about this pizza except the big let down of how lightly topped it is. So it was good, especially the crust, but that just prevents it from getting into the 8s for me.
