Pizza Review
Been here a handful of times now. Portnoy really didn't give this anywhere close to the credit it deserves. Thin style and very crispy. Sauce is sweet and stands out. The best part is that this place is always consistent. You know exactly what you're getting. Top 3 in Philly no doubt

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Pizza Review
Extreme, extreme, extreme wolf Philly 🔔 high pedigree, killer reputation pizza 🍕 alert. All hands on deck for arguably one of the most important reviews I’ve ever done, considering I was born and raised in Philly. Eye test - screams awesome Ratio - perfect. Although the dough is too thin for my taste, there is no scenario where you could strike a better balance Execution - one of the best I’ve ever run across. When you combine the baking process and the taste, this is top fifteen of the over 350 I’ve scored. Cheese - blends perfectly with sauce. Taste is magnificent. Texture is fabulous. Sauce - how this has a reputation for sweet is beyond me. Minimal spice, minimal sweetness. The overwhelming taste is simply tomato. Whatever tomato source is being used is excellent. Delicious. Amazing. Killer Dough - particularly well done, crunchy and very thin. The Achilles heel for my money. A bite of dough only and you will find it doesn’t taste like delicious bread, more so, a slightly salty cracker. You can’t quite taste the bread quality because it is extremely well done. That’s the style, which blends beautifully with the other components, but alone, it is not world class. Sabine Meyer said “I never agree with critics. They often compliment my playing, while listening back to what they adore so much often makes me cringe.” If this pizza was a concert, it would be a Led Zeppelin reunion, mistake free, perfectly executed, at the tenth and final sold out night at the Linc. This is top three in Philly. This is travel worthy no matter where you are coming from. This is hardcore Philly country. Put aside this is far too good for Cowboys fans. Make the mistake of wearing your dopey blue jersey and you’re going to get curb stomped. Stay away. To sum it up…would put up a good fight in New Haven CT. or Brooklyn. Do yourself a favor and watch the kitchen. The oven and tool used for working the pizza is magic The following comment has no impact on this score. Between the cash only reality, coupled with the difficulty in ordering, I wanted to dislike this. Then I met the staff. The level of professionalism is profound. Sweetest people ever. Retail stores should study this place. In a class by itself. Wow
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Pizza Review
Philadelphia should really change its motto to: “city of difficult pizza ordering processes.” Add this to the list of pizzerias that don’t take walk-ins and don’t accept credit cards. In fact, you must call ahead several hours and reserve your dough; they actually run out of dough virtually every day, which is completely baffling to me. I called around 1pm on a Saturday to place an order for pickup and the best they could do was offer a half-cooked pie for pickup at 5:30, which made no sense why they could only offer it half-cooked. So I opted to dine in and reserve my dough; earliest they could take me was 8:30pm. I ordered one large cheese pizza at 8:35, they brought it out at 9:35. They only have one cook with one oven; it’s an incredibly slow process, so you must have patience. They do use an old school brick oven that was originally built over 100 years ago and was refurbished in 1992. All of that being said, they serve razor thin, super crispy, tremendously tasty pizza here. The dough is superb in both taste and texture. Thin like a bar pie, outstandingly crispy with a firm undercarriage, with seeds/crumbs underneath to prevent moisture buildup, zero flop and out of this world crunch. The crust is fairly thin with a dusting of flour instead of a nice char, but exquisitely crunchy nonetheless. The dough is a top notch base for the rest of the ingredients. The sauce & cheese are also thin, in perfect proportion to the dough, similar to bar pie style, but larger. The cheese is sharp and tight, much like a bar pie, with great flavor but surprisingly greasy, with a little more oily drip than I expected. The sauce is incredibly unique, truly one of a kind. The texture has the consistency of baked ketchup or BBQ sauce. Super sweet, sour, tangy & zesty, the flavor is very close to a mix of ketchup, BBQ sauce and pepper…kind of like you would find on a BBQ chicken pizza. Definitely an acquired taste, I could see this sauce being somewhat polarizing. The sauce kind of grew on me after an initial distaste; but I still don’t love it. I prefer a more traditional blend of pizza sauce. The textures and tastes of the dough and cheese are extraordinary; however, the sauce is the one component keeping this pie out of the legendary 9s. All in all, this is still a pizza worth making a pilgrimage for, certainly travel-worthy. But for me it’s probably one and done as I’m not a fan of all the hoops you have to jump through just to get your hands on a pizza pie here.
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