Recently, a little pizzeria called PizzaVito opened up here in town. It was my mission to taste their pizza upon learning that we were getting a new pizza place, but reading an article claiming they use geniune NYC water gave me a new purpose: to prove or disprove this information. So on Friday we ordered the best thing to test whether or not a pizzeria really can claim to sell “New York Pizza” — a cheese pizza, specifically the 18″ “giant” variety.
Upon inspection, the cheese looked superbly melted and shiny, the crust was golden and crisp. I absolutely adore how the mozzarella stretching when you bite into a fresh slice of pizza, and I was not disappointed in the least. The sauce had the distinct flavor of a sauce I vaguely remember from my days as a New Yorker — not too spicy, not too tart, just smooth tomato sauce thinly applied to the crust. As for the crust, it was a bit chewier than I would have liked, but I’ll chalk it up to transit time (all wonderful things become soggy after a bit of time). However, I’m pleased to say I did NOT taste the awful sulfuric water of Gainesville in the crust! Nor was I met with the typical frozen, factory-made nonsense you’ll find at most fast food pizza chains. Seeing as how I’ve not been back to NYC since August of 2000, I really couldn’t say with 100% certainty that it was the real deal, but I will say that PizzaVito’s makes the best pizza I’ve had outside of NYC.
I give PizzaVito 5 out of 5 stars. I’ve got a new favorite pizzeria!