I do not hesitate to say that their Margherita has entered the pantheon of my all time favorites. The pools of creamy buffalo mozzarella melted imperceptibly into the sauce, and the perfectly charred crust knocked it out of the park with a prominent sourdough tang.
'Neapolitan pizza in New Jersey' on Serious Eats
What a crust! Ah'Pizz's usage of Caputo tipo "00" flour, fresh yeast, and one- to three-day cold fermentation definitely paid off. The crumb was soft, supple, puffy, and packed with a fragrant yeast flavor. The crust was perfectly done on the bottom and not too soggy in the center, thanks to the cheese's moisture content. The char imparted the perfect amount of caramel flavor to bind all of the other pizza flavors together.