My lady and I went out last night to Arrosto in Port Chester, NY for a night out, I picked the spot because I secretly wanted to see how well their pizza was. I ended up ordering a margherita pie, It wasn't bad but two things stood out. The cornicione had a very ashy taste unlike other neo pies I've had before, and the cheese was very firm and not all that melted. In fact it looked like it was starting to burn before it even got the chance to melt.
What do you people think, based on this (poorly lit) photo are there any educated guesses you can make about this pizzaiolo's methods?
Starting at a maximum of 9.5 (Da Michele, Di Matteo, Presidente, Lombardi, Pellone - you choose - where 10 is never awarded)
I take 2 points off, for general appearance - cornicione too puffy - uneven charring and blistering etc.
I take another point off for proportions (cornicione too big vis a vis the pizza)
Another point goes off for cheese appearance (too dry, unmelted, sparse) and oil appearance and distribution
Sauce Dryness another half-point off
Like this, I would rate it about five based on picture alone. Actual flavor may of course bring the rating up or down.
P.S. Am I the only one who hates when they pre-cut a whole Neapolitan-style pizza before it is served?