What struck me as I was eating this pizza was how simple it was, yet so delicious. There was also certainly some garlic in there somewhere, although it may have been powdered or granulated. Although it was not “cheesy” in the usual sense, there was enough of the sharp-flavored Romano to balance out the sauce and crust. This was, obviously, a saucy pizza, but the sauce, like the herbs and Romano cheese, was not overpowering, and everything was kept in good balance. The relative lack of toppings, compared to many American versions that are piled high with meat, double cheese, etc., allowed the crust to really shine here. That was most noticeable along the edge, which is always where you’ll know for sure if a pizza crust is good or not, but it was also apparent throughout the pizza, and I think some of that has to do with the simplicity of this pizza. It was screen baked, but the dark brown underside had some exterior firmness, a slight crispness - and a definite crunch along the edge - with a bready interior packed with visible air holes. My Gallo’s Old World pizza had a thin to medium crust that was a little thicker toward the edge. Why did I wait so long? I really liked this pizza, which, along with such other local examples as Pizza Stop’s meatball parm pizza and Joe’s Brooklyn’s grandma’s pizza, is beginning to make me think that my favorite style of pizza may involve much less cheese than the standard American pie. Well, “sometime” finally came, as I went and got myself a medium Old World pizza.
At the time, I just had a couple of slices, which I liked, but I also took note of their “Old World Style” pizza on the menu, which is described as having a “crispy crust, topped with fresh herbs & spices in a traditional red sauce and grated parmesan.” I mentioned that it “might be worth a try sometime.” I did a post back in May of last year about Gallo’s on Stone Road in Greece.
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