Pietro's Coal Oven Pizzeria (Philadelphia, PA)
Margherita w/ Smoked Mozzarella ∙
The sauce is surprisingly sweet…almost distracting, even with the smoked mozz. I think smoked mozz may be a no go for me. Flavor is good, the texture kind of.. overcooked? Crust was solid to start, but felt somewhat rubbery after a few minutes. Smoked mozz also seemed to firm up quickly. At the end, the waitress stacked slices into a sectioned to-go box….must have been out of the pizza boxes. Not my favorite Philly spot.
Nomad Roman (Philadelphia, PA)
Margherita Di Bufala: Italian Tomato, Bufala and Basil ∙
Spicy Soppressata: Italian Tomato, Soppressata, Mozzarella, Basil, Garlic, Oregano, Red Pepper Flakes, Honey ∙
Arugula con Prosciutto ∙
Castelvetrano & Scalogno: Italian tomato, castelvetrano olives, shallots, basil, garlic, red pepper flakes, oregano, olive oil (added mozz) ∙
Deliciously thin cracker crust, light and subtle sauce, incredibly delicate buffalo mozz is outstandingly decadent. Fresh strips (almost shredded) of basil. Possibly one of the best Margheritas I’ve ever had. Soppressata was fresh and delicious… totally made the slice. Crust was soggy, but still supportive. Red pepper flakes/oregano/honey is bomb diggity. Castelvetrano & Scalogno (added mozz) one of the most intricate veggie pies ever, it was all amazing. This restaurant does a fantastic job of accentuating light accents on their pizza – from the margherita to the specialty pies. One of my favorite places in all my travels!
Pizzeria Vetri (Philadelphia, PA)
Margherita ∙
Salsiccia: fennel sausage, roasted fennel, tomato sauce, mozzarella ∙
Pepperoni: pepperoni, tomato sauce, mozzarella, oregano ∙
The Tim Duncan fundamental layup, the deep Curry 3, and the Kobe turnaround mid-range jumper. Crust was good…chewy, but supportive. Sauce was solid. Cheese was okay… not comparable to the buffalo mozz. The Fennel pie had a very cool mix of flavors. I love the small cup pepperonis. Excuse the terrible screenshots.
