Sexton's Pizza

A beautifully crafted New York-style slice! Sexton’s started in 2016 as a pizza trailer operated by brothers Joey (great name) and Jamey Sexton, originally making Columbus-style tavern pizza. They’ve since graduated to brick-and-mortar and their pizza has evolved into a New York style built around a 48-hour dough fermentation.

I ordered one lunch slice, but what I received was essentially the size of two. There’s something vaguely concerning about a NY slice that goes far beyond 45 degrees (1/8 of a circle), although I can’t articulate a rational objection ... and I appreciate more pizza.

Fortunately, the slice itself was excellent. The undercarriage had just the right amount of char for an artisan NY slice, with a crisp snap when you bit into it. The 48-hour fermentation produces an airy, flavorful crust with a nicely puffed and blistered cornicione. Despite its considerable size, the slice maintained its structure remarkably well.

The pepperoni was equally impressive, with plenty of concentrated flavor to complement the cheese and sauce without turning the whole thing into a greasy mess. Sexton’s uses the excellent cup-and-char pepperoni from Columbus-based Ezzo Sausage Company (@ezzosausageco).

Overall, this was a very good slice of pizza, and one I’d be glad to have again the next time I’m in Columbus. Recommended.