just to preface this review with a few statements.
1. I make pizza at home -- atleast once a month.
2. I am no stranger to the restaurant industry as I have worked in the FOH and BOH.
3. I actually managed a wood-fired pizza place up in NY for 3 years.
4. I am a pizza snob (atleast I admit it).
5. I am not into aesthetics or service. I am there for the pizza -- plain and simple.
6. This is not a personal attack -- just one mans observation and critical feedback.
After reading some of the comments on here, I decided to stop in last night and give it a try -- as I am always looking for a great pizza in Charleston.
In a nutshell, I was thoroughly dissappointed. Ironically, the crust barely had any color to it and was on the crunchy side. It lacked the necesssary chewiness that comes with a well conditioned dough and proper cooking temperature. The crust should be golden in color. Perhaps you should brush some olive oil on the crust before baking? The cheese was likely of medium quality and didn't taste like whole milk mozzarella. The sauce to cheese ratio created a pizza that was gooey and lacked that sweet zing you get from nice well balanced tomato sauce. A mistake that many amateurs make is to think -- the more cheese the better. Well if you put too much cheese -- it actually seals the pizza and prevents the crust from truly forming. The pizza is properly cooked when it is dotted with little brown circles. This is the cheese actually burning a little bit. This changes the flavor and complexity of the pizza.
The reason I felt it necessary to leave this review is because I really believe pizza is one of those culinary treats that -- when truly understood -- can transport you to a new place. Good pizza should be well balanced and simple. I have no affiliation with EVO or any other pizza place in Charleston but EVO and Park Pizza are not even close in terms of pizza and shouldn't be compared.
Park Pizza -- Your pizza is basic at best and if that's what you are striving for -- than ignore my review. If you are looking to separate yourselves from the myriad of mediocre pizza options in Charleston -- than rethink your cooking style, your dough recipe and your proportions.
Although I wanted to attend the Brewvival, I couldn't justify the $120 price tag for my wife and I. It's unfortunate that these types of events aren't more economical. Maybe they would attract a more diverse crowd and broaden the appeal of hand crafted microbrews. Instead, these types of events only reinforce the notion that good beer is only for the well off. Too bad, maybe next year.
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