I was really afraid that I wouldn't like the pizza, seriously afraid that it would be so far over the top, that it just might be a taste or texture that I didn't like.
The sauce was bright and tasted fresh, no hint that it could have been straight from the can. The buffula (whatever) mozz didn't have a much different taste or texture on the cooked pizza. However, I tried it uncooked and it was good, very very good. Creamy and a small bite of ? fermentation or something.
So-- I finally get to experience "light and airy" without being a dry crumb. The pizza was pretty thin, all but the rim. On the Varasano website, I believe Jeff says something like-- I love to see people fold it in half and go at it. I wish I had done all of it that way. The first two pieces, I did do that way. They were stiff enough to hold the light toppings without folding at the skinny tip. The flavor of the dough the first time was more pronounced than the second time. Not a sourdough, not bland, but the taste somehow complimented the char on the crust. As time passed sitting there, chatting, sampling many Italian beer, desert, taking notes, the center was getting pretty wet. It was like I was some famous Zagat restraurant critc, LOL.
These are pictures from the second trip, I ordered the NANA’S (The House Special) with sausage (made in house) (Nana is Jeff's Grandmother).
The last picture is when the employees tell Jeff, that somebody has been asking alot of questions, and digging through the trash, and taking pictures.
Just kidding, he is working on the homeade sausage. LOL
