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  • For purveyors of the pizza , this palace of pie is particularly pleasing. Crostata's pizza is awesome. If you go there and don't get their pizza, I don't want to know you. I love me some pizza, and this is the best in Cleveland. They imported a specialty stove, which they have mastered. I have several criterion for rating pizza, as described below. 1. Leopard spotting. A good wood fired stove, used properly, gives the bottom of a crust spotting that looks like a leopard. A little bit of leopard spotting enhances the flavor and texture of a crust; it's more crisp and leaves less of a mess. The bottom of one of these pizzas would satisfy fellow yelper Jenny C's insatiable love for leopard printed clothing and decor. 3. Crust gauge. The thinner the crust, the better. That means the more slices you can eat, with more toppings and flavor, without feeling like a beached whale after you're done. On the other hand, crust that is too thin results in a high tip sag factor (see factor 3 below). Crostatas crust gauge successfully strikes this balance. 3. Tip Sag . You know that disappointing feeling when you pick up a piece of pizza, and the tip of the pizza goes limp and toppings spill off? That's due to a crust that's not cooked enough, or is too thin to support the toppings on it. The crust here is on the thin side, but can be handled properly with one hand without the toppings spilling off the tip onto the plate. That's because a good wood fired oven cooks the bottom of the pizza, making the bottom crispy which provides more tip support. Crostata's obviously knows how to make a good pizza. I like the Fungi, or any of the Margharita pizzas they offer. They have other good stuff too. I like the insalata mista, which you can split with another person before the pies come out. Or don't get it, and get an extra pizza.
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