Indie Pizzas II
The return of indie pizzas!
Reviewed by Mick Vann, Fri., Sept. 11, 2009
We put together a new round of reviews, continuing our quest for the perfect thin-crust pizza, deciding once more that a half-plain/half-Italian sausage pie is the ideal canvas to judge. All of these pizzerias offer more complicated and exotic combinations, but with a basic pizza, the finer nuances of the crust, the sauce, and the cheese are laid bare. No gourmet ingredients are there to sully the assessment. Sausage is selected because it's an ingredient that some pizzerias make in-house, and it is one of the cornerstones of building old-school pizza flavor.
Part II features seven popular new spots, as well as Rounders, which was reviewed six years ago (Aug. 1, 2003). On our way out north, Art and I couldn't resist the temptation to stop by Niki's in the Tech Ridge Center for a refresher taste to calibrate our taste buds, since Niki's had been our favorite in Part I. It might not have been completely fair to the next pizzeria in line, since once again Niki's blew us away, but what are you gonna do?