🔥🪵WOOD FIRED PIZZA ALERT🪵🔥 Opened in 1996, they serve thin crust brick oven wood-fired pizzas that are New Haven style sliced but not nearly similar texturally. With just 6 turns in 6 minutes, they’re able to cook these pies rather quickly. Unlike most wood oven pizzas, this pie’s crust is atypically crispy & crunchy, uniquely light, airy & cracker-like. The body of the dough is tasty & firmish but lacks crisp. Mostly soft, the undercarriage has minimal char, missing that signature smokey flavor wood ovens often produce. Despite the lack of char, the crispy & crunchy texture of the crust separates this pie from standard wood-fired pizza. The cheese is a melty shredded mozzarella blend, moderately creamy with above average flavor & flow. Though mostly manageable, the grease is a little more abundant than I would like, yielding a slightly salty taste without totally impeding the flavors of the cheese & sauce. Rather light & somewhat subdued, the sauce is slightly watery, mixed with oil, losing some of its potency & oomph. Deliciously savory & a smidge salty, I can still detect some zest & zing, with more tang & zip than sweetness. This is very good pizza overall, top quality among wood-fired pies but nowhere near as good as coal oven pizza. The crust is the best attribute, overshadowing the other components which are all above average. Not quite travel-worthy but this is certainly worth a try if you love wood-fired pizza. Crisping the body of the dough & charring the undercarriage would go a long way to bolster the overall score, which could easily approach the 8s with some minor adjustments.
