So.... in my desperate search for worthwhile pizza in Berkshire County I happened upon a new addition to the pizza experience. Spring Street Pizza in Williamstown, Ma. I have to start out by saying that I am VERY particular about pizza, understanding that there are many "styles" of pizza that are very good. I went to SSP and had their "Green Monstah" specialty pizza, being a rabid Sox fan and it being springtime! It had grilled marinated chicken, spinach, fresh mozz and pesto. It was indeed green and in my opinion a bit wet overall. Personally I thought that the pesto overpowered the spinach and the marinade on the chicken didn't really add to the experience. The crust was alright, it seemed like it didn't cook all the way through.I find that many pizzerias go to the "wood fired" style ovens, whether they are indeed wood fired or the modern gas fired ovens. Having worked in a handful of pizzerias over the years I have used both and have found that there is a major learning curve on these ovens because they all cook differently, even if they are modern "kit" ovens or pre-fab commercial ones.
On the menu I noticed that their specialty cheese pizza had both chèvre and feta on it. Personally I would choose one or the other. Quite a few of the specialty pizzas seemed to have one or two ingredients they could have done without. IMHO simplicity is where the absolute best pizza resides. Overall I would give Spring Street Pizza an 82 out of 100. I hope they do well, I'm sure they will, being in a college town, but it's too far for what I would consider so-so pizza.