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| - Let me start with a couple of disclaimers - I was born and raised in Naples, Italy (the birthplace of Pizza), I travel extensively (and thus try food all over) so I know what I'm talking about, and last this is not a universal pizza review but it is relative to the category Pure Pizza belongs to (otherwise I would have to take in account price, etc. which it will make it too complicated).
When I think of Pizza in the US I can identify three main categories: The traditional American-Style Pizza, Thicker crust, with thick tomatoes sauces, many cooked toppings, garlic and onion in almost every flavor with variations such as thinner crust and different cooking methods (gas, coal, wood fire and electrical), the Chicago-style deep dish pizza, with a thick layer of meat, very thick, rich in toppings, especially cheese, resembling a stuffed pizza and the Neapolitan Style, wood or coal fired pizza, thin crust, oily, typically fresh and sometimes uncooked ingredients (prosciutto, arugula, cherry tomatoes) or the traditional margherita with blended peeled tomatoes and mozzarella or water buffalo mozzarella.
Although tastes varies depending sometimes what you are used to eat, where you grew up and so on what I can say about Pure Pizza is that it will satisfy all the categories as their pizza is a wonderful combination of American traditional crust (I'll get to the sprouted crust later) with a perfect mix of farm-fresh ingredients. I tried 4 different ones so far, and from the simplest one, to the topping rich one I was caught by surprise to each Pizza's addicting flavor. I live in an area where there are many pretentious little local Pizza places and Pure Pizza would blow them out of the water and I'm not kidding. Most of the places I've tried either the crust is too thin and cooked in colder oven and thus too crispy, or they have too much garlic and onion (covering all other flavors), or they either have too little toppings or they have too many toppings, or the oven is too hot and thus they are burned on top. Pure Pizza is the perfect combination instead, you will taste the fresh toppings, you will not taste canned food (at least in the 4 I've tried), the crust in not too thick, not too thin, the amount of toppings is just right, the oven is at a temperature that doesn't burn the toppings or makes it crispy on the bottom.
Another distinguish factor is that you will get your Pizza in a record time, still sizzling, even if there is a really long line. No cold pizza, no going back to work late. A little suggestion: they do need to hand out numbers to customers that are visible on the table though so that when the pizzas are ready the servers won't have to scream numbers hoping people will remember theirs.
Lastly sprouted crust: in my opinion anything but a white crust is a crime, however I was with other people at the table and one of the pizzas was with sprouted crust and they forced me to try it. Well, I was totally and utterly surprised, my main concern is that the sprouted flour tends to be tasteless, but this wasn't the case at all! I even dipped the crust in their fantastic local "spicy" honey! Well done Pure Pizza, I'm looking forward to try all of your other pizza on the menu (I think the pulled pork is next, a little flavor from the south).
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