The flavor isn’t bad it’s got lots of punch and kick, just not as sweet as I normally like my sauce. I’m not sure if it’s the lack of sweet tomatoes, too much oregano or the sharp flavor of the cheese overpowering the taste of the sauce, which is still very tangy and zippy. The sauce is plentiful but not sweet whatsoever it’s actually almost too bitter. Unlike whole milk mozzarella, this shredded blend has a sharp and stinging flavor, somewhat of an acquired taste. I’m not entirely sure what kind of cheese blend they use but it’s super tight and very rigid, like the kind you’d find on a bar pie. I’ve never seen a pie look so crispy, feel so deceptively soft and taste more crunchy than it feels but not as much as it looks! Instead of a thin crust, the caramelized, borderline burnt cheese, bubbles over the edges of the pie to form a crust up against the walls of the pan by far the most tasty attribute of this style pizza. Upon first bite, the dough actually packs a bit of crunch and isn’t nearly as soft as the texture appears to be when folding it. Despite the lack of crisp, the dough is still very firm, with zero flop and a brilliantly charred undercarriage, a signature of brick oven pizza. The slice folded over like a pillow, completely crunchless and not cracker-like at all. When I picked up the first slice, I was stunned by the super soft texture. If looks could kill, this pizza would murder appearing to be ultra thin and mega crispy. Upon first glance, it’s a super sharp-looking larger version of a bar pie. Established in 2020, this is pan pizza born out of the pandemic.
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