I say ""Northern Style"" because my extended family hails from NJ, and this pizza is comparable to what you would pick up there on a regular basis. I refuse to weigh in on whether or not it is truly ""NY Style"", for 2 very simple reasons:\r
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1. If the crust wasn't made with tap water straight from Brooklyn, and hand-stretched by someone who speaks angry Sicilian, using an ancient family recipe from the founding of Rome( or at least one that was around in the 50's, passed down on parchment, for at least 3 generations,and guarded by Roman soldiers who also happened to be expert bakers), then most native New Yorkers will declare it garbage, without even smelling it.\r
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2. I am a native Southerner. I have tasted the abomination that is ""Papa John's"" and am disqualified from commenting on all things Italian, but especially food.\r
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I will now proceed with my review:\r
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I ordered my pizza on a Friday night around 5:00. The guy who answered the phone said would probably take 45 minutes for my pizza to be delivered. Not finding a menu online, I ordered a large pepperoni and italian sausage pizza.\r
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My order showed up roughly 35 minutes later, and was hot. The delivery guy had a pen on him, thus saving the agonizing search through my house for a suitable writing instrument.\r
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The following was my impression upon opening the box:\r
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The topping distribution was very even, and I was not dissatisfied with the amount on the pizza. Big plus there. Upon tasting the pizza, I found 2 things to be different from most ""Northern Style"" pizza that I have had:\r
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1. This pizza had more sauce than I am used to in this style of pizza. It was good, but not to my personal tastes( I prefer a little more heat, via spice , than most.)\r
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2. The crust was a little thicker and crispier. It was very good, but this may be off-putting to those who like there pizza to be slightly thicker than a tortilla.\r
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Overall, very good, especially if you're not from Brooklyn.
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