Based largely on the Dine-O-Mite’s enthusiastic recommendation (and some other buzz), I stopped by Crostatas this weekend on the way home from Bainbridge to pick up pizza, one Margherita and one Salsica (sausage).
The crust is by far the best we’ve had in Cleveland. They imported a wood-burning pizza oven from Italy, which creates a deep caramelization and smokiness. I always leave over pizza crusts, but I ended up eating these along with the slices.
We weren’t quite as excited about the toppings. The sauce is pretty mild and the portioning is scant. We would have liked our pizzas better if either the sauce was more bold or the portion more generous. Sarah’s verdict was that the pizza “had so much potential.” The overall flavor is improved with red pepper flakes, but really good sauce has enough flavor as to not really need them.
Crostatas has good pizza, and we’ll definitely get it again if we’re in that part of town. It’s doubtful that we’ll make the 25+ minute trip from the Cleveland Heights otherwise, though.