Much has been written about the $32 pizza at Happy Gyro on donrockwell.com. I am careful about which advice I follow on that board, but I have had some memorable successes. So I decided I could no longer hold out.
Since COVID, I haven't had pizza except one I made.
There is only a choice of two pre-set pies, and I guess that the selection changes frequently. I chose the red one with spicy salami, peppers, red onion, and olives.
Since there is no dining in, I brought my pizza to the park just behind Komi, where there are two tables as well as a few other spots for eating comfortably, so no time between pickup and eating.
The crust is a marvel. It is very thin and rigid like New Haven style with great structural integrity. The outer crust is a touch oily like a really good focaccia.
I used to think that a great crust was the beginning-middle-end of a great pizza, but this was not the case. The vodka sauce was more like a smear of tomato paste, not the bright fresh taste I like, the onion and olive added almost nothing. Thumbs up for the peppers, but the salami was mildly irritating. And by the time I got halfway through the second slice, the toughness of the crust started to wear on me. I tired of it before I could finish it. More like Pete's Apizza than Pepe's.
It's not a bad value since I do think that this 16" pie could feed three people. As much as pizza is a lure for me, I am hardly interested in tackling the leftovers.
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