Union Street Pizza

This is one of those slice shops where the craft is evident the second you enter …especially when you walk past the bags of specialty flour. The dough here is a thoughtful blend: sourdough, poolish, malt, and a mix of ‘Tony Gemignani’ flour from Central Milling (a legendary name in pizza), along with King Arthur, and Caputo - fermented a few days for flavor and structure. That comes through in the deep flavor of the crust.

I went with the upside-down Sicilian square slice. The bottom was deeply and flavorfully fried with some deep ridges. It was very crisp, with no bend/sag at all - you might even call it “well done” - yet the slice was still airy and not heavy. The crust wasn’t too dominant, allowing for sauce-forward balance. The pepperoni was ever so gently cupped adding savory bite. Also, they ask if you want hot honey (I did), rather than assume it (a trigger for my fellow diner). Overall, @unionstreetpizza is heartily recommended.