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  • A'pizza Badamo is a fairly hip little pizza shop with a small dining room. You can tell someone under 40 owns the place and the atmosphere is a bit of a refreshing vibe from your traditional dirty old trite Italian pizza joint. The staff is young and they actually seem to be having a pretty good time. They have a really nice selection of heady soda too which is nice. I called in to order the pie and I asked the girl how big their pizzas were. She told me that they have a 10 cut and a 12 cut which is a big pet peeve of mine because number of cuts means absolutely nothing. I considered cutting a dollar bill into 16 and trying to use it to pay for the pie but I figured it would go over her head. I ordered the large (which is 18 INCHES by the way). Also you kind of have to question the judgement of a pizzeria that would actually CHOOSE to have to cut a pizza into 10 slices, which is quite annoying for the person cutting it. So as for the pizza, it's very close to being awesome but its just slightly lacking on all fronts just enough to make me desire a little more. Badamo is using regular deck brick ovens and they are keeping them nice and hot, the pie was perfectly cooked with a nice medium brown bottom and beautiful tan crust. They are cooking the pie directly on the brick without screens which is awesome but the pie itself is definitely very imperfect as far as shape goes. The pizza man wasn't able to get the pie of the peel and keep it perfectly round so the result was this sort of circle/square hybrid pizza. Luckily the issue with the shape is purely cosmetic though and the pizza is still made well with a consistently thick bottom and no issues of any spots being too thin. The pizza was on the doughy side, I think it may have been really fresh dough that didn't quite have time to bloom yet because it lacked the air that it needed to become totally crispy. The taste of the dough itself is delicious, it has a very nice fermented taste that is unique to others I have found in the city. I think on the right day if their dough has enough time to proof that it has the potential to be really really excellent. Unfortunately for this pie the airy crispy factor wasn't totally there, but it was very close to being great. The cheese is a high quality cheese and it is distributed well across the pie. It was a little heavy on the cheese for my tastes but still not overkill by any means. Cheese does seem to be driving the flavor car on this pizza, with crust in the back and sauce tucked away sadly in the trunk. The sauce was super skimpy. There wasn't really enough sauce on the pie to even fully assess but I think if it were more prevalent that it probably would have been pretty good. It seems to have a medium watery thickness but still with some decent tomatoes. Real basil leaves in the sauce are nice. There is nothing overkill or offensive about the sauce (which is almost rare around here) and in general it seems fine. I wish that I had more of it, I bet its probably good. In general A'pizza Badamo is a pretty good pizza and you can tell that they take extreme pride in their work. If they were to tone down the cheese, turn up the sauce and let the dough ride enough than I think they could be making one of the best pies in the city. This place shows lots of potential though, I would recommend it. I'm giving it a solid 7/10.
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