I really wanted to like this place that just opened last week with a wood-burning brick oven. Before they opened, I briefly chatted with the owner who told me they used Caputo 00 Pizzeria flour in an 800F oven using commercial yeast. All wood - no gas for fuel.
So today with high expectations, my wife and a foodie friend and I gave it a try. Now I wasn't expecting this to be another Bianco's (did you know Chris B. cooked pies here in Santa Fe before he fled to Phoenix due to allergies?). But it wouldn't take much of an effort to surpass the other pizza joints in this small town (although there are 2 other relatively new places I have yet to try).
I ordered a Margherita, my wife ordered a lunch-sized pie with a Caesar salad, and our friend ordered one loaded with peppers, pepperoni, sausage, cheese, and sauce.
The server was friendly, but it took about 30 minutes for our order to come out even though we were the only patrons.
Bottom line: very disappointed. The pie looked decent, but the crust in the middle was way soggy and the edge was hard; as it cooled, the whole pie got even harder. Not at all like any of the pies I have enjoyed in Naples. The sauce and the cheese weren't anything memorable.
Too bad. I was hoping for more. Santa Fe, for being such a small town, has some great restaurants, but if you're visiting this area, you'll probably want to avoid pizza.