Best Pizza - 2010
It's all about the wood here. In a marketplace dominated by coal-fired pizza, Sicilian Oven bakes its gourmet pies in an oven heated with smooth-burning, sweet-smelling wood. Coal heats to over 1,000 degrees and can leave a scorched, acrid-tasting char around the crust. Wood, though, cooks slightly slower and more consistently, giving Sicilian's pizzas a golden crust with just a touch of caramelized char along the edge. Atop the thin crust, you'll find waves of silky cheese, fresh vegetables, bits of barely cooked crushed tomato, and perhaps the savory fat of Italian sausage. The specialty pies are the best. There's the cervellata and broccoli rabe: bitter vegetal rabe and thick, dime-sized pieces of Italian rope sausage. Or the calabrese margherita: gooey mozzarella, roasted red peppers, strands of licoricey basil, green pesto, and juicy grilled chicken. And pizza aficionados will love "The Hit Man": a mix of roasted peppers and cherry peppers, thinly sliced sausage, and soft bits of fresh garlic. The look of contentment on your face as you leave will give new meaning to the term "get wood."