I finally had a chance to get to gran gusto. They do serve a pizza with amazing toppings, including buffalo mozzarella that tastes very fresh. I got the spicy salami pizza and it did seem like they were using an imported italian variety. This must hike the food costs up quite high for the owners, but what an amazing treat for us pizza lovers! Although it is not really pepperoni, this is definitely the best pepperoni pizza you can get in Boston and it is worth ordering. Unfortunately the crust and the sauce didn't match up to the high quality cheese and salami.
My pizza was supposed to have sauce on it, but I couldn't detect any flavor from it at all. I know the salami was overpowering things a bit, but there still should be a bit of freshness coming from the tomato on any sauced pizza.
I could tell the oven was not running very hot. I wasn't able to time the pizza, but my guess is that it was probably a 4 minute pie. They also bake many of the meat dishes from other parts of the menu in the wood burning oven, so there is no way it can be up to the temps of a real neapolitan oven. I quite enjoy 4 minute pizzas, especially at a number of the coal fired pizzerias of NY and Pizzeria Bianco in Phoenix, but unfortunately the crust here just wasn't very exciting. It was obviously made with bromated flour, which is a good thing because of the low temps they are using, but a bad thing for our health. If they had been using a real neapolitan flour like caputo in an oven at these temps the pizza would have been too dense and cardboardy, so at least they have matched their flour to their oven. I have certainly been to my share of pizzerias around the country that have a mismatch, and that can be disasterous. Unfortunately bromated flour used in a wood burning oven always seems to produce a crust that lacks character, and that was the case here.
Gran Gusto is the closest thing to neapolitan pizza I have found around Boston, and I would rate the pizza even with Angelina's coal oven pizza in saugus in terms of overall quality. It was a nice place to get a pie, but certainly not authentic neapolitan, or even close to the better NYC pizzerias. If they could dedicate their oven to pizzas and crank it up they could switch to a better flour and really have an authentic Neapolitan product. Unfortunately for me Neapoitan pizza is about the dough first and foremost, so I don't think I will be heading back for the pizza any time soon. I would like to go back and try their pastas and other dishes. Just from the look of the menu and the staff I have a feeling this might be the best place to get italian cuisine in Cambridge.