Well, after multiple visits to two of the pizza joints I have already posted about on this site, we’ve got our first verdict changes based largely on consistency issues.
The changes? Squisito Pizza & Pasta of Severna Park goes from Free to Free-Money and Pazani Trattoria Italiana slips a tad from Money to Free-Money. These are also [...]
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A couple of days before the 4th of July, the initial Slicecapades! journey cast off from Baltimore. In the end, Fourth of July related traffic would snarl my adventure and put the kabash on several planned stops. I’m upset with missing out on these stops and wanted tasting fatigue to be the deciding factor on when the day would end, but I did the best I could given the wretched stop-and-go traffic I had to muck through. The bloggermobile returned back to my home in Baltimore at 2:02am, a little over sixteen hours after setting out from my house the day before. I visited twelve pizzerias, six in Maryland, three in Brooklyn and three in Manhattan and sampled seventeen slices of pizza (eating a few of them whole) over the course of the [...] Look, when a plain slice (cheese and sauce) and a can of pop costs just north of $3.50, you should not expect to be served revelatory pizza. Size and functionality as a means to slate your hunger are among the primary factors to focus on. Even if not of the highest quality, applying the cheese and sauce in a good ratio, which shows some sense of balance, is another factor. Finally, the most clearly overlooked aspect by most of these types of “slice shops” is adequately cooking the crust. Undercooked crusts are a constant, nagging issue at many pizza places, particularly if you are obtaining a piece not in need of a [...] With Steve’s commitment to making good pizza, tinkering with making house made mozzarella and already crafting well balanced, thin crusted pizzas with very good char and high quality toppings, Howard County residents have a bonafide winner which could even get better over time. I would bet on it. I know I will make the thirty minute drive to Coal Fire Pizza now and again to enjoy what is some of the very best pizza I have tasted in the state of [...] Bite….the sound of the slightly crispy under crust yielding to my teeth and then, boom…..that noticeably salty and quite tangy flavor of good, much better than average cheese, announces itself with authority before melding in the with the subtle sweetness of the fresh tomatoes used in the sauce. The assertiveness of the cheese really threatens to overpower the sauce here, but I felt it did not go over the line. A couple of chews reveals the thin crust has a pleasing chewiness to it. Swallow……man, that was pretty damned good, how about some [...] One of the major issues with this pizza was the “under crust”, which was quite gummy from the undercooked, semi raw spots under the toppings. You can see some of these raw dough areas to the right of the blue dots in the picture below. Interestingly, I have only had one other pizza cooked in a Lincoln Impinger oven and I encountered the same issue. It appears many of the Lincoln conveyor ovens top out at 600°F, so this relatively low temperature combined with the heavy amount of cheese used on the standard pizza at Gateway may require a longer ride through the conveyor oven to correct this. It’s also quite possible I caught Gateway on an off day as well. If this in fact is an ongoing issue here, it may be wise to order the thin crust pizza [...] |
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