Mortadella Head
Pizza restaurant · Somerville ·
Roman-style thick-crust pizza, huge subs, and wings
Roman-style thick-crust pizza, huge subs, and wings
"You’d be forgiven for thinking Mortadella Head is a pizza spot for undiscerning college kids: It’s located on College Avenue between Tufts and Lesley, and it sells pizza by the slice. It also has exactly three tables, the music is erratic (we were treated to a medley of Britney Spears, Bad Bunny, and Jewel), and most people wear backpacks. But this is arguably all part of its charm: Mortadella Head has no pretenses—just good pizza. Specifically, Roman-style slices. Square, chewy, and crispy, but a little heartier than the pizza al taglio you’ll find in the Eternal City. Mortadella Head’s also playful with the toppings, which range from classic to newfangled. We dig the Mamaluke, a pie loaded with a happy marriage of crushed meatballs and dollops of ricotta. The Shredder, with pepperoni, sausage, pickled jalapenos, and a squiggle of Calabrian chili aioli, is also great. If you’re craving round pizza a la New York, they nail that, too: a thin layer of fresh, tomato-forward sauce, a speckled layer of cheese, and a thin crust that holds up without being too chewy. Grab a pie to-go, or, if you’re feeling nostalgic for your college days, snag a table and enjoy your pizza on a red and white checkered tablecloth, a shaker of red pepper flakes within reach. And if you’re not in the mood for a slice, they’ve got subs, too." - Grace Kelly
"Price: $ If you’re looking for a switch-up from the standard thin-crust pizzas that are sprinkled all over Boston, Mortadella Head serves up a Roman-style, thick-crust pizza loaded with toppings. Try the Shredder with pepperoni, jalepeños, and honey. Insider tip: Waffling on your order? Go for the chef’s choice, which includes a variety of six Roman slices (for the price of five), which serves as an excellent sampler of the menu." - Erika Adams
"Just as you exit the Davis Square station on the Red Line, you’ll spot this busy pizza shop with a name that will make you chuckle. Here, you’ll encounter a massive selection of Roman pies with a thick, chewy crust that’s thinner than Chicago deep dish-style pizza but heartier than a classic Neapolitan-style pizza. Because it’s twice-baked, the bottom side is extra crispy, contrasting the soft, focaccia-like texture of the crumb." - Celina Colby
"Finish the crawl at Mortadella Head, which not only has a great name but turns out very good Roman-style pizza; I recommend keeping it simple and ordering the Grandma, topped with red sauce, mozzarella, pecorino, basil, and extra-virgin olive oil." - Terrence Doyle
"Mortadella Head was another key player in the Davis pizza boom that made the neighborhood feel especially dynamic for pizza lovers." - Rachel Leah Blumenthal
