Amen with the Pizzatown synopsis. And I also agree with your commenter Anthony A, about the over-seasoning of the Santillo’s pie. While it was an extremely fabulous creation, in retrospect (if taste buds have a good memory), I can now say it was a bit TOO flavorful.. knocking on the door of “confusing and possibly overwhelming”. I also found it to be a smidge on the heavy side (for the crust thickness) and a tad too oily. Sure, I may be yearning for perfection.

On the contrary, I have to continue giving props to the “sweet” Sciortino’s pie. Work with me for a minute. Have you ever experienced something your whole life that you “didn’t really like”.. whether it be a taste, a kind of food, or drink or whatever? I think many of us can agree that a “sweet” sauce like a domino’s or pizza hut can taint our perspective of pizza. This is where I kind of “saw the light”…

In a particularly rare instance such as this, the combination of ingredients just won me over. For starters, many people complained it was “flaccid” or “floppy”… guess what, you had half a slice! Almost impossible to “fold”… how many slices can you just hold out without it flopping over? See my point?

A full slice of this would have been quite sturdy. And sure, the pie may have been a slight bit (and I mean very slight) doughy on the mid-section, but the way the thin and charred crust married the sweet (not domino’s sweet) sauce created a new kind of infusion for me.

I most often put condiments on the slices (either hot peppers or garlic powder).. I think those two specifically would have augmented the taste of the pie even more.

I recommend giving them a shot again. Another reason is because it had incredible re-heating characteristics. Retained most of it’s moisture, and even gained strength in the stability category. That is rare for a pizza to improve with multiple heatings…

Thanks for reading!

Onward with good food!