Jfood made a slight detour on the way home from LGA last night and miraculously found himself sitting at the bar at Coalhouse with a Boylen's root beer in front of him. What luck.
Then he remembered he called on the drive (hands-free peeps) and ordered a small pie, half pepperoni and half sausage and peppers and was glad. As he watched the pie makers he saw a few things. One they were still in the learning process, second, there were some little arguments going on (one guy was so frustrated he threw his towel on a pie and stormed out the back) and three the pies were coming out of the oven at a frantic pace. All was very entertaining.
But the reson jfood was there was for the pie. It was brought to him and he noticed the char on the bottom was present. So far so good. The cutting of the pie needs work as it was impossible to find the cuts from the top and when he did the pie was cut into four slices. This made very large slices and he found it created a very difficult pick up scenanio (they should conside a six-slice small pie). Jfood pulled off a piece of crust to taste. OMG, this was unbelievably great crust. A slight sweetness and nice chew, almost perfect. He then noticed the toppings. Light on the sauce, light on the cheese and plenty of meat, nice. He also noticed that his half and half was actually all suasage and pepper and 3/4 pepperoni. Shucks, jfood would just have to eat more meat. :-)
He tried to pick up a slice and it was way too soft for this. The dough was charred but still very pliable. Thankfully years of folding slices came into play, so a fold and go is the only way to pick up a slice. As he looked around, he understood why so many were using knives and forks. The first bite was great. The pepperoni ware crispy from the over-hot ovens, the sausage was very good but not great, jfood likes more fennel, the peppers were crispy, the cheese was not too heavy, a little more would have been preferred and the asauce had just the right amount of tang and did not overpower the rest of the pie. Other than the surprise on the pliability, this pie immediately vaulted to second best in Stamford behind Colony.
After jfood finished he was walking out the front door when the owner was standinng there and approached him. He asked jfood about his thoughts (he was the only single there on a friday night). Jfood told him it was very nice but the dough was over the top great flavor. He mentioned that the dough-man comes fro Red Hook and has a long standing dough recipe. When jfood asked him about the crispy versus pliable, he mentioned that the ovens needed to season before that would happen and it could take a year. But the owner was a super nice guy, and you could feel his passion for his product.
So jfood is glad there is another addition to the pizza scene in Stamford and gives Coalhouse a big thumb's up after only a few weeks. Nice job.