Flour Child Pizza

Don’t get me wrong, I like damn dirty hippies as much as the next guy. But I usually consider their powers as limited to artisan tie dying, virtuosic bongo circles, and post-modern macrame. No offense Sage, great pizza isn’t made from “the healing power of moon water” and no I don’t want to buy any of your crystal pendants - they will not raise my “vibes”, much less satiate my appetite. …This is all to say: last week I decided to give Flour Child Pizza a try because someone else (wearing a tie-die shirt) ordered it.

I was relieved to see the pizzaioli wearing shoes and that the shop didn’t smell of patchouli. Indeed, it gave off reassuringly Jersey Italian vibes. Style wise, Flour Child wasn’t typical crispy Jersey pizza, but rather I would call it - no offense intended - a much better version of Papa John’s style (Papa John’s, invented by a weird guy from Kentucky - another demographic not known for pizza). The slice was thicker and bendy - I might even call it “pillowy” as a result of the screen bake. The undercarriage was very light - you might say blonde - without char. It had plenty of cheese, gently curled pepperoni, and a nice flavor. Overall, Flour Child definitely hit the spot.