Appears a 14" round pie with small rectangle cuts, opposed to the traditional American "slice" cut. Ahh...love those hearth baked pizzas. They may call this Flatbread but it's more of an Americanized Neapolitan style. Not sure of whether EB+B uses all oak to fire the hearth, or not. I'm pretty certain they don't use the mandated San Marzano's, or the buffalo mozzarella but the slow rise dough, and quick cook in the wood fired oven make it a nice replica. This one, though is topped with greens, a few onion pieces, and a light vinaigrette. Those charred air bubbles on the outer rim call out, as each family member starts claiming a piece that contains one of those bubbles! - 4
The crust is beautiful. Thin interior, soft, pliable outer rim that gives to a firm grip. The aforementioned CO2 bubbles in the outer rim, along with a very thin, crispy underside that has just a millimeter's worth of crackle before becoming artisinal bread-like. Check out this view of the underside below. Lovely char marks show a high temperature cook in just a short period of time. I'm not sure of the actual temperature of that wood fired oven but it's got to be in the 650+ range to get something like this. The taste itself is a bit neutral and reminds me of French Bread, which is fine. A slow rise usually yields a bit more of a (what I call) fermented beer-like, flavor. Not really getting that here but it's ok where it stands. - 4.5
The sauce is tasty. Probably based from a decent canned Roma variety. It has a sweet, tangy flavor with a tiny bit of acidity found in the finish. - 3.5
The cheese is good. Part skim mozzarella balls melted evenly around various spots of the pie. As it cools off, it hardens and molds to shape of the top layer. Tasty flavor though that seems to fit with the crust and house sauce. - 4
Overall, this is a nice treat. Nice flavor coming together, and a crust that's tough to beat. Real wood fired pies are always a nice find in the Philly area. I know of a few other spots that do it...it's just a matter of getting out there. - 4
Total Score: 4/5
The beer pictured is Earth's own beer, XII. This is a nice winter spiced ale to enjoy while having one of the delicious flatbread pizzas.
Owners, Tom Baker & Peggy Zwerver opened this brewpub shortly after the demise of their popular craft brewery, Heavyweight Brewing of Ocean Township, NJ. The Philadelphia area has welcomed the duo with opened arms as Tom and Peggy bring their fermented creations to the Philadelphia area, which loves both beer and pizza.