Pizza Review
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Pizza Review
Established in 2020, this is pan pizza born out of the pandemic. Upon first glance, it’s a super sharp-looking larger version of a bar pie. If looks could kill, this pizza would murder; appearing to be ultra thin and mega crispy. When I picked up the first slice, I was stunned by the super soft texture. The slice folded over like a pillow, completely crunchless and not cracker-like at all. Despite the lack of crisp, the dough is still very firm, with zero flop and a brilliantly charred undercarriage, a signature of brick oven pizza. Upon first bite, the dough actually packs a bit of crunch and isn’t nearly as soft as the texture appears to be when folding it. I’ve never seen a pie look so crispy, feel so deceptively soft and taste more crunchy than it feels but not as much as it looks! Instead of a thin crust, the caramelized, borderline burnt cheese, bubbles over the edges of the pie to form a crust up against the walls of the pan; by far the most tasty attribute of this style pizza. I’m not entirely sure what kind of cheese blend they use; but it’s super tight and very rigid, like the kind you’d find on a bar pie. Unlike whole milk mozzarella, this shredded blend has a sharp and stinging flavor, somewhat of an acquired taste. The sauce is plentiful but not sweet whatsoever; it’s actually almost too bitter. I’m not sure if it’s the lack of sweet tomatoes, too much oregano or the sharp flavor of the cheese overpowering the taste of the sauce, which is still very tangy and zippy. The flavor isn’t bad; it’s got lots of punch and kick, just not as sweet as I normally like my sauce. Combined with the under-crisped dough, the slightly disappointing sauce keeps this pie from achieving travel-worthy status. Overall, this is a really good, dynamite-looking pizza that has plenty of potential; it just fell a little short of my expectations and personal preferences.
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