How about some crust with character? Pizza has had a heyday thanks to the pandemic DIYs, and it was only a matter of time before sourdough starters seeped their way into pizza crust. Redwood combines these things for a wonderfully airy yet super chewy, sour-finish crust that cradles quality ingredients for a most unforgettable pie.
The slices take more work than most, as the end-crust tends to require a bit more chewing, but the fragrant finish of an unapologetically obvious sourdough is irresistible. There's no other pizza that tastes like this, a combination both unique AND awesome.
I'm a monster who's never loved pepperoni, but their Classic Pepp is one of few where I can understand the appeal. These little flavor-bomb circles are full of oil, savor, and salt. They hit the palate hard but in a way that is pleasant.
I prefer the softer Soppressata, long floppy slices of salami dotted with hits of black olives for extra umami. The red sauce is really smooth, a slightly tangy tomato that abuts the mixture of meat and melted cheese but doesn't intrude.
The white pizzas are a milder contrast to the reds, a swipe of fresh olive oil to highlight the toppings and the cheese. Ricotta adds a rich creaminess to the Bianca to contrast the chewy mozzarella. Spinach and olives cut through the cheesiness and the cream.
The D-Fresh is bolder with spicy sausage, pungent garlic, and pickled serranos that add a pleasure-burn. Not for those who can't handle heat.
THIS is what pizza should be. Seemingly understated, straightforward, carefully curated. Not too many toppings, very little noise to distract from a very memorable, totally unforgettable, and utterly addictive pie.
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