I ordered a Margherita pizza to go ($9). With the high heat of the wood-fired oven it was done and ready to go in a matter of minutes.
Here's my assessment:
- Very small. If you're going to serve small pizzas, put them in small boxes. This looked like a two year old child that was sleeping in a queen-sized bed. The scale dwarfs the pizza and makes it look even smaller than it really is. I'm guessing it was 10". Buy boxes that are the size of your pizzas or vice versa.
- The sauce was actually very good. Simple and sweet. I also like the smaller basil leaves. Nothing sucks worse than have a huge basil leaf slide of the slice, hanging from you mouth.
- There was a perfect amount of cheese.
- The bottom was straight up burnt. If the char was on top of the crust, it would be a little easier on the palate. A small bit of char on the bottom is good; I'm talking about spots that should be the diameter of a pea. The vast silver dollar sized char spots laid a coat of bitter burnt taste on your tongue, overpowering everything else on the pizza. Since the top was not all that charred, I have to believe the floor temp on that oven is just too damn hot. The debate of char on the bottom of the pizza is very subjective. See HERE.
The char went too far
- There was not a whole lot of lift or puff to the crust. With a high heat oven you've got the thermal power to pop a fermented dough into the stratosphere. If you look at the picture this crust is pretty flat. The hole structure is fairly uniform. Top notch pizza has a pretty good diversity due to a good fermentation.
12421 Cedar Road
Cleveland, OH 44106