Opened in 2014, Talula’s has spent the last 10 years serving wood-fired Neapolitan sourdough pizzas with a hipster, vegan, organic vibe. I opted for their “Margie,” which is a personal size Margherita pie for $16. Catching my attention right away was the texture of the dough; crispier, crunchier & firmer than standard wood-fired pizza, the undercarriage is heavily blackened to the point of slightly burnt in some spots, with a smokey flavor that yields to an overly charred charcoal taste in the overcooked areas. Moderately creamy & delightfully tasty, the house-made fresh mozzarella is delicious with a wonderfully melty consistency. However, the mozz is spread a little too scantly, in need of more surface coverage or a bump in thickness level. Somewhat sweet with a touch of tang, the “4 Hour Tomato Sauce” has a nice taste but the volume is way too light. As if it were brushed on like BBQ sauce on ribs, the sauce isn’t hearty or substantial enough to derive much flavor from due to the trifling amount. All in all, the texture of the dough trumps typical wood-fired pies, despite the burnt parts, while the cheese & sauce are delectable, just a little shorted by the amount of each. Some basil, olive oil & sea salt help spruce up the ingredients, separating this pizza from basic Neapolitan style Margherita pies. A few side notes: if you order online, the earliest they tell you to pick up your pizza is 45 minutes, even when they’re not busy. These pies are made in under 10 minutes & are likely ready in 20 mins; don’t wait the full 45. Also, they sometimes serve Detroit style square pies, which I’ve tried at the Alternate Ending Beer Co. in Aberdeen, NJ to which I gave a resounding 8.6 score, far superior to their Neapolitan pizzas. For some reason, Talula’s doesn’t always have the squares except for the gluten free Detroit style, which I’ve also tried and do not recommend unless you have a gluten allergy.
