I tried Armando's for the first time yesterday, on the recommendation of lots of online opinions. I had a pepperoni pie.
I'll give it credit for having a decent texture and numerous respectable qualities (nice old guy at the counter, moderate quantity of cheese, thin crust with some blackening) but frankly, it just wasn't that tasty of a pizza. The crust had two significant faults:
1. Dense, bready crumb. Good pizza crust should have the bubble stucture of a great baguette, with well-developed gluten and a moist-springy-stretchy feel. The pizza I had at Armando's was dense and dry like a slice of the white sandwich bread they sell at Trader Joe's.
2. No flavor! Flavor-wise, it was also like eating a slice of bland, commercial bread. Like eating cheese and pepperoni on top of a piece of paper. It tasted like it had been risen with pure commercial yeast, and not for all that long.
Was this a fluke? Someone tell me.
T. Anthony remains the king of NY-style pizza in Boston, with Santarpio's and Regina getting prizes for originality.
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