This is a classic battle of texture vs taste, with crispness trumping flavor. Somewhat light and fairly thinnish, this is a much better than average football pizza. The dough has fabulous firmness, an outstanding undercarriage and wonderful crisp to go along with a supremely crunchy crust. The texture is absolutely phenomenal, high 8s, borderline 9s for the relatively thin and tasty dough, providing an excellent base for the other ingredients. I witnessed the pizza maker leaving my pie in the oven a little bit longer to make sure the dough was crisped properly, which I appreciated, despite the fact that I was there to pick it up on-time and had to wait 5 more minutes. This is truly travel-worthy texture, the kind Portnoy would place in the 8s; unfortunately, the flavor, or lack there of, scores in the high 6s. When I picked up the first slice and felt the cracker-like crunch as I folded it, I was drooling with anticipation of a potential Hall of Fame pizza. But despite the otherworldly texture, the flavor from the cheese and sauce fell flat. A basic blend of shredded mozzarella, the cheese is mostly generic, nothing special that stands out, harboring a very manageable amount of grease. The biggest disappointment is the much too subtle sauce, extremely low key, lacking any pizzazz or flavorful burst. The issue doesn’t appear to be a question of volume; there’s a seemingly substantial amount of sauce, just neutral tang and zip. I’d suggest loading up on some garlic powder, grated Parmesan or some crushed red pepper to draw out flavor; the texture is far too fantastic to discard the pie due to lack of taste. Spice up the sauce with some zest and zing; the dearth of flavor really does a disservice to the rest of the amazing attributes of the dough. This is a borderline travel-worthy pizza as is, with potential to achieve true greatness if they can bolster the flavor of the sauce and maybe switch to a higher quality blend of cheese.
