This is about as basic and standard as wood-fired, thin, personal size, Neapolitan pizza gets. Like most Neapolitan pies, it’s good, not great. Parmesan is the prevailing flavor in the cheese, very sharp and cuts through the taste of the sauce and dough. Spotty crushed red tomatoes compose most of the sauce, not a ton of flavor, could definitely use more of a puréed blend. While the dough is extremely thin, it’s somewhere between soft & rubbery. The crust is very thick and chewy as well, lacking in crispness. Similar to the majority of personal pies, it’s not very filling or satisfying. For a typical Neapolitan pie, this is overpriced Connecticut pizza. One and done.
