Y'all know about Apizza Scholls already. It's one of my hometown's most popular pizzas, so tasty that in his 2008 review, Ed Levine called it one of the top five pizzerias in America. And Ed arranged for a pie to be delivered to the Serious Eats offices — from 2,900 miles away. (Adam also reviewed Apizza Scholls on Slice here last year.)
We ordered two pies, but in order to taste the maximum number of menu items, we had each topped two different ways. First, half sausage-and-peppers and half Tartufo Bianco, a white pie with mozzarella, pecorino, and truffle oil. The Tartufo is pretty decadent, and plenty aromatic. The crumbled sausage was awesome, house-made and loosely packed, fennely, and sweet. Those little goathorn peppers added a lovely spice.
The other pie we ordered was half 'Margo'rita, a great way to admire the crisp-crackly yet giving crust that brings the crowds to Apizza Scholls.
Nice, isn't it? You know it's made in a super-hot electric oven.
That's right, I said electric...
But my favorite slice of the evening was the Apizza Amore (pictured at top), topped with delicious spicy capicollo (from Venetian Meat & Salami). They weren't kidding about the heat, which was a nice complement to the pizza's well-balanced sauce and sweet mozzarella. It's one of my favorite slices in recent memory.
And the company wasn't bad either.