|Eddie's Margherita pizza, reheated|
I've been to Eddie's once before (see my yelp review), but this is the first time I've tried their pizza in-house. (My husband had brought home some of their salumi pizza for his leftovers, but never have I ordered pizza at Eddie's before yesterday.)
I went with a basic margherita pizza (one of my favorites). These pies came in either 9", 13", or 17". Because it was only lunchtime, and because I was also getting a salad, I opted for the 9".
This was a pretty good pie. The mozzarella tasted fresh, the sauce wasn't too heavy, and the basil was sliced thin and scattered pretty evenly throughout. (I'm still undecided about whether I enjoy my basil left as a whole leaf, or chopped, on pizza. Both have their merits.) The one thing that, ironically, turned me off a bit was the crust.
Why is that ironic? Well, because their bread is so damn good. I love it. It's just that the crust, when baked into a pizza, wasn't that crispy. But it wasn't soft either ...or chewy. The only word I can use to describe it, unfortunately, is "tough." Don't get me wrong -- Eddie's pizza was very good. It just didn't have the magic crust I was looking for.
The next-day test: Eddie's pizza did very well today when reheated (see photo). I actually think I might have enjoyed it more today than fresh out of their own oven. Weird, I know.