john leonardelli
Wood fired pizza done right but when it's toppings heavy the pizza crust in the center is still not crusty I will go back to try a Margherita as the baseline Dough was tasty and the tomatoes were a bit sweet noting their NorCal source which is fine VPN certified is fine but is based on San Marzano tomatoes and Italian flour BUT Blanco added his point of view to his pies One of the best thin crust wood fired pizzas in Arizona The apps and salads were delicious As I told my friends and so many asking me what a pizzialo (trained) like me thinks and my response is " you gotta go and enjoy it " and you will be happy "






