
6

"I tried a pepperoni pie from the rebooted Venice Pizza in Savin Hill and loved it: the pies are pin-rolled so almost uniformly flat from edge to edge while the outer crust was bubbly and blistered in spots, making it feel like a New York/New Haven hybrid. The dough was rich and somewhat sweet (made with milk and fermented for 48 hours), the cheese perfectly melty and salty, and the mini pepperonis curled into crispy cups — I haven’t been this excited about a new Boston pizzeria in many years." - Rachel Leah Blumenthal