Usually the first thing I check is the underside of the crust. But the first thing I noticed on this oversized slice was that it was a little skimpy on the pepperoni. You can see for yourself in the photo. It was good pepperoni, nice and crisp, but four little slices? Come on.
But on to the crust - it was pretty thin, with prominent screen marks on its browned bottom. I picked up a faint aroma of cooking oil.
This wasn't a particularly saucy slice. Given the thinness of the crust it was reasonably well balanced in that regard, but it was perhaps a bit over-evaporated. The sauce was pretty middle-of-the-road, with a mild tomatoey, if a bit bland, flavor. The mozzarella was well browned, a bit more than I like, and it too was on the dry side. Maybe this slice had been sitting out for a while. (And to those who tell me I shouldn't judge a pizzeria based on a slice, I repeat my usual rejoinder: I'm not rating the pizzeria, I'm rating this slice. Take it for what it's worth. And if a pizzeria sells slices, they should see to it that they don't sell stale slices.)This marks my third visit to a local Caraglio's. Generally, this slice fit the profile - big, screen-baked, a little floppy - but it differed in some ways from both the other two visits (on Dewey Ave. and in Hilton). The crust was OK, perhaps the best of the three, but it was rather dry and skimpy on the toppings, even for a thin slice. I'll give it a C-minus.
Caraglio's, 3869 Lyell Rd. 14606
Tel. 426-0270
Sun. - Thu. 11 a.m. - 9 p.m., Fri. & Sat. 11 a.m. - 10 p.m.
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