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cjaquilino
Zaza. This is solid New York style pizza to the point that if Sally’s (Stamford) is busy nearby on Summer Street, you should go here for a solid alternative
First, the crust is well done, approaching toward a New Haven style well done bake. It’s crispy. But not to the point of crackery crunchy with a dense chew. It’s baked well with a black leoparded and dark brown bottom crust. It’s light and had no flop.
Sauce is bright and mediumly chunky. Pretty well distributed, though I’d like more. Not heavily seasoned but that’s okay here. It serves its role.
Cheese is lightly applied. Not gooey and oily. It’s low moisture mozzarella. If you notice not a drip of oil on that wax paper after a few slices.
The crust had some level of longer fermentation but I wouldn’t describe it as a sourdough crust either. I can just tell from its lightness that that is the case.
My biggest criticism of this pizza is that it’s not boldly flavorful. It just does the job of what people expect in a good New Year style pizza well.
It’s about a well constructed pizza that I could easily see others rating an 8. Maybe I score too low. But this is just really solid pizza I could eat anytime.
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