I jumped right in the car when I read your post EB! Ok here's the scoop. They have only been open since the 5th, so there are still some kinks to be worked out, but there are a lot of positives. The biggest of which is that the oven is indeed running hot. It always kills me to go into a coal or wood fired pizzeria to find that the oven is only at 500, but this seemed closer to 700. I didn't time the pie, but I think it was at about four minutes which puts it right into the range of the Grimalde's/ Lombardi's/ John's/ Pizzeria Bianco style. I could tell that they are using bromated flour. This created a very pillowy soft dough which was very tender, but at the expense of creating a crust with some characteristics similar to what you would find in a pizza at Domino's or Papa Johns. Bromated flour in a high temp oven can produce a wonderbread vibe if you are not careful. The pizza was thicker than a typical NY high temp place, closer to a standard Rays/Sbarros thickness. It reminded me very much of the Patsy's chain in NYC, but not the better original Harlem Patsy's location that puts out pizza with more character and a thinner crust.
While I was waiting for my pizza a fresh mozzarella vendor was visiting trying to sell the owner on their product, so this could bode well for the future. With a better cheese (my pizza had normal dry mozzarella that seemed bland), and some tinkering with the dough recipe and/or flours there is definitely some potential to produce a world class product. The owner definitely has prior pizza making experience since the dough was properly mixed, proofed, and it was used at the right time. This is more than I can say for many "gourmet" pizzerias, especially around Boston. There were some odd things like a lot of black pepper on the pizza, and no way to get fresh mozzarella and tomato sauce on the same pie (fresh mozzarella pies come with sliced fresh tomatoes). I noticed one pizzaiolo using a rolling pin, and another who didn't, so I am sure there are some consistency issues with the end product because of this. My pizza had a bit of char on top, but was undercooked in the middle. It lacked some of the addictive qualities that you find in the pizza at the destination NY joints, but this place is definitely a welcome addition to the Boston pizza scene and the only area pizzeria that I can say is actually high temp.
The menu is very limited, but offers a few other items than pizza. I think this is a good thing, as pizzerias that do too much never seem to have the best pizza. There was a salad, a dessert, a calzone, a few sandwiches, and wings. I tried the wings and they were very creative, combining what tasted like a citrus/soy marinade, a pile of roasted onions (which were way too salty) and two pieces of garlic bread. The wings were fall off the bone tender and I would order them again. Overall it was a good experience and I look forward to going back in hopes that they are still working out the kinks with the pizza recipe. With the high even heat that their ovens produce Angelas could put out one of the best pizzas on the east coast, but what I had today was just a better than average pizza.