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Saturday, March 28, 2009

Rocco's (Collegeville) - Brick Oven Margherita Pizza

The appearance is of a 14" Neapolitan style pie with a deep red sauce layered on top of the pie with blotches of mozzarella, and fresh cut basil scattered throughout. - 3

The crust is of a thin pie towards the center with a well risen crust and CO2 bubbles in the outer rim of the crust. The bottom of the pie is a light golden brown. They seem to use the same pizza dough that they use for their regular pan pizza. For this particular style, it may work out a little better if they used a cold risen, or no-rise dough to give even the outer edges a nice crispy crunch. In all fairness, the center is crispy enough to pass. - 3

The sauce is the weakest part of the pie. The acidic, lightly spiced bitterness of the tomatoes. Mild bits of pepper and oregano comes through. This one could probably use a touch of olive oil, or caramelized tomato paste. To me, it just needs something. It's a little watery too. - 2

The cheese is decent. It seems to be a part skim mozzarella that has a light sweetness to it. Decent chewiness against the bread and sauce. - 3.5

Overall, it's alright for a Neapolitan style. I actually like their regular pizza a bit better but when they offer a brick oven pie, it grabs my attention. The dough and sauce could be a bit better but the overall package isn't too bad. - 2.5

Total Score: 2.4/5

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