Appears a large, thin crusted pie with a scattering of crushed tomatoes, which are layered atop a melted cheeses and a light swirl of olive oil drizzled atop. - 4.5
The crust is extremely thin and crunchy towards the outer edges. No charring really found on the bottom but the outside edges show glimpses of being cooked in the hot coal oven. I did happen to ask what the current temperature was on the oven but the answer I received was, "very hot!" Based on the texture of the underside of the pie, I would say it was in the 600 F range, which is a far cry from the potential heat thrown off by these coal fired ovens. A few of the NY pizzerias use the coal fire method to get the heat over 800 F, leading to a near charred crust, and extra crispy underside...just the way I like it! Not bad though. Perhaps next time, I'll ask for my pie extra cooked to receive the anticipated crispiness that is achieved by wood-fired, or coal fired ovens. - 4The sauce is the best part of this pie. It is flavorful, rich, sweet, yet robust all at the same time. I'm thinking San Marzano's are used. If not, they fooled me because this sauce is the real deal and one of the best that I've had in a while. - 4.5
The cheese is a flavorful blend hilighted by mozzarella, and provolone. It's ok but compared to some of the other examples I've gotten with fresh, flavorful mozzarella cheese that liquifies and spreads in the high heat without burning, this cheese combo used here almost seems second tier. - 3.5
Overall, this pie is a good one. The presentation is certainly there. The sauce is great. The crust, while a slight let down from my anticipated "near char" style, was decent enough. I would get this again without hesitation but I would ask if they could leave it in a bit longer next time. Nice to have these guys within driving distance. - 4
Total Score: 4.1/5
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