I thought a few days about this review, from the initial take-out meal to subsequent weekend…read morelunch/dinner meals at home. I worked in pizza for about 15 years, so I tend to be selective in what I think is great versus good, versus okay, or worse. My first meal here, was - OK.
The dough seemed under-proofed, very high gluten, on the upper end of oil content, and lacking any levels of crisp from the oven. Elevated oil is for crisp and gluten keeps it bound. Together, those elements without proper proofing/heat contact make it dense and chewy. That was in all elements of what we had. Some people like that. I like the base product to be more airy with a better crisp on heat-exposed crust. I didn't take photos of the underside, but there was little color and the rim crust was dense and chewy.
The flavor of the garlic pillows was good, but again, the same chewy under-proofed bread. The tiny bit was marinara you get did have a good flavor, but it really should see a blender for 5-10 seconds to make it an actual dipping sauce instead of a chunky pizza sauce. How do you dip into a chunk of tomato? You don't, you bite out a scoop in the bread and suddenly a bunch of it is gone.
With that out of the way, the flavor combinations of the OG and Miss Honey were really interesting if it weren't on top of that dough base. There were a couple bone chunks in the sausage in the Miss Honey, but the sauce and caramelized onions, with ricotta coupled with the honey really brought interest. Very unique. OG, again, very interesting. Jalapenos not to hot (for my wife), with chicken, feta, and artichoke was a pretty fun mouth ride. The balsamic drizzle, very tame and mostly provided a very slight tart sweetness.
Great concept and mix of ideas, if only they could get the dough foundation and their dipping sauce consistency fixed. We'll try it again and see if it turns out the same. For $20-22 per medium? Doesn't hit that mark in my opinion and for our Friday night pizza order.
