+
Restaurants & Bars

Pizza at Komi x Happy Gyro

Steve | Sep 18, 202007:24 AM     2

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.

Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move
Food News

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move

by Amy Schulman | Let’s get one thing on the record: Cakes may be easy to bake, but they’re certainly tough to decorate...

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...

9 Short Rib Recipes to Feast on All Fall & Winter
Recipe Round-Ups

9 Short Rib Recipes to Feast on All Fall & Winter

by David Klein | Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy...

A Show-Stopping Beef, Stilton & Onion Pie to Warm You Up This Fall
Food News

A Show-Stopping Beef, Stilton & Onion Pie to Warm You Up This Fall

by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.