Wanted to do a quick review of Pizzicletta as I had the chance to eat there last week. I was out west in Vegas for a bachelor party and decided to spend an extra couple of days to hit some national parks in Arizona. I stayed in Flagstaff one of the nights mainly so I could check out Caleb's place. The first thing I was struck by is how small this place is, I have read his diary on Slice many time and seen photos inside the restaurant, but it is staggeringly small...tiny in fact. The long bench in side is bordered by a couple of window seats and three seats at the 'bar'. Despite its size its minimalistic, yet warm style was really cool and they have done a nice job with the aesthetics of the restaurant.
One to the pizzas. I sat down with a buddy of mine, he got the Amore oi Mari (Marscapone, Pecornino, Arugula, and Proscuitto) and I got a Margherita. We were seated so we could watch him fire the pies and teach what I assume were apprentices learning the pieman's craft. Pies were only in the oven for maybe 60 seconds (although I did time this so don't quote me). We quickly ate these pizzas and I this what stood out for me was the quality of the tomatoes (http://biancodinapoli.com/
) they had a sweetness that was complimented with good lingering acidity that let the flavor evolve slowly with every bit. His dough is clearly on point as well (two day ferment) and it leoparded beautifully and had a lightness and velvety texture - a nature leavening from local yeasts, not as flavorful as Ischia Culture but good in its own right. The mozzarella they are making in house did not blow me away, it was fine, but lack a richness that I crave on my pies.
After we finished these pies we decided to split a marinara - convinced I had more room for my new favorite pies. This one was a stand out to me because it showed off the tomato and when it came to the table we were immediately hit in the face with garlic and oregano. Delicious and my favorite of the night. It was at this point where my future 135lbs self regretted making the decision to try the special of the night a stracciatella, pecorino, basil and Balsamic pie. We actually surprisingly put this pizza away quickly too. not my favorite to be sure - I found the Stracciatella and the Pecorino were a bit at odds with one another and over all the pie needed something else to elevate it as it was a bit flat in flavors - maybe some lemon? Finally we make the plunge and order the Arugula tomato and Pecorino pie to cap things off - great flavors and if I hadn't blacked out from all the wheat I probably would have enjoyed it more.
Collectively a great dinner and dining experience. Staff was super friendly and attentive and I even got to chat with Caleb after dinner after he 'congratulated' us on eating so much damn food. Stand outs included the Marinara and the roasted almond gelato, which I had after dinner as the cherry off top of my night of pure unadulterated gluttony. Definitely worth checking out if you are within 3-4 hours of flagstaff - real deal pies for sure although Motorino for me is still at the top of my list. Photos below.