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| - We dined in at Harry's because my friends dad said it was the spot. The inside is nice, pretty clean and simple with the only real decor being some cute paintings of food on the wall that appeared to be original and not just mass produced crap. Our waitress was very friendly and the service was solid. The menu consists of absolutely nothing but pizza and salad, which is annoying. The pizza isn't so artisanal or anything that it would justify being the only thing on the menu.
We got a large (18 inch) cheese pizza with no cheese on one half, which is how I like to judge pizzas.
The pizza is being made fresh by hand and cooked directly on the brick of a deck style pizza oven. On this particular night the pizzaman must have gotten pretty busy or lazy because the bottom of the oven was really dirty to the point that the pizza had several little pieces of black charred remains of food from previous pies stuck to the bottom of it.
The pizza crust is paper thin, a good bit too thin. So thin that the whole middle of the pie drops down and falls apart and is somewhat inedible at points. Here are my instructions for eating this pizza (seriously, i'm not joking the results will really be pretty good if you don't mind wasting the dough).
Step 1: Put a paper plate on the of the middle of the pizza
Step 2: Cut the pizza in a circle around the paper plate as if to cut out a mini-pizza from the middle
Step 3: Take that useless middle "mini-pizza" and get rid of it (trash it, feed it to a deer, mail it to an old flame, whatever works)
Step 4: Enjoy your new crispy giant pizza donut sans flop-fest
The dough itself taste alright, a bit on the salty crackery side though and lacking any real yeasty flavor. The texture is pretty nice and a bit bready and on the spots where it is thick enough it does have a very nice crunch to it.
The sauce was really simple, I think it may just be straight crushed tomatoes with no water or paste. Not the best tomatoes but not the worst either. The sauce has a perfect medium thickness and they use a LOT of it, which usually I would be excited for but the crust being so thin doesn't exactly hold up to the heavy sauce. They are using fresh garlic in the sauce and going a little bit overboard with it. Instead of mixing herbs into the sauce they are spreading the herbs on each pie individually as they go, which has a nice aesthetic affect but it doesn't make for a very consistent taste. They are going a bit too heavy on the herbs as well, if they toned back the garlic and herbs it would benefit the pie a lot. The sauce was very well distributed across the whole pie although brimming over the edges at a few points.
They go lite on the cheese and they use a high quality cheese. The cheese was distributed perfectly across the pie and it was pretty much the perfect amount of cheese also. The pie was cooked perfectly with a nice medium dark bottom and nice melted cheese on the darker side but not at all dry.
In general the pizza is just too thin. If it were not so thin than the flavors in the sauce maybe wouldn't be so overpowering. Its still a pretty decent pie and is worth trying, they definitely take a lot of pride in what they do. I would imagine that they are probably pretty consistent too, based on how well made our pie was on the first go-round.
On the funky scale from 1 to 10 I am giving this pizza a respectable Aquaboogie 6.
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