"I tried a pepperoni pie from the reboot of Venice Pizza in Savin Hill, and let me tell you: It was excellent. The pizzas at Venice are pin-rolled, so they are almost uniformly flat from edge to edge, though the outer crust was bubbly and blistered in spots. As such, I’m tempted to classify Venice’s pizza as a New York/New Haven hybrid. The dough was rich and somewhat sweet — which probably has something to do with the fact that it is made with milk, and ferments for 48 hours — the cheese perfectly melty and salty, and the mini pepperonis curled up into cups and crispy at the edges. I haven’t been as excited about a new Boston pizzeria in many years. —Terrence Doyle" - Rachel Leah Blumenthal, Terrence Doyle, Nathan Tavares, Karen Wilber
