Rod U.
Yelp
WSOP Day 26 - 5 hour morning session of PLO comes to a painful end.
"You wanna put your flags and cash in the safe before pizza?" asks Asian poker bud.
"Don't have any so no" my reply. Gotta love poker.
"Contemporary Neapolitan" the description. I'll say. I never had a crust this puffy in Naples. Different but what a crust it is.
First, props to the chef / owner who used the pandemic to experiment and create this different pie.
Think of the crust as a well made, naturally leavened, high hydration focaccia. Crisp on the outside, and resembling uneven sizes of bubbles frozen in time on the inside. If you've ever made a high hydration focaccia where kneading is done by folding, resting and repeating achieving a bubbly goo before baking, you know exactly what this crust is like.
Simple crushed tomatoes for the red sauce flavored by a pinch of sea salt and castoffs of proteins. Italian simplicity. The flavors of the toppings show.
Both the basic pepperoni and their supreme (add sausage, bell pepper, mushrooms, onion, and olives to the pep), solid. Using multiple kinds of Italian cheeses on both achieves the requisite creaminess and salty earthiness.
Finally the Solamente sando is a fun and tasty eat. Take a baked off pizza crust, fold it in half and shove it full with fresh mozzarella, arugula, tomato, prosciutto, truffle oil, and EVOO is tasty simplicity.
Online ordering a plus.
Fairly priced averaging $22 per pizza.
Something new and it works.