The pies at Apizza Scholls, lauded by Anthony Bourdain, Rachael Ray, and most any pizza lover who visits, deserve the first-class reputation they enjoy. The greatness of the pies rests not in innovation or complexity, but in the simple quality of the ingredients. The dough is made by hand in small batches and baked to crispy-outside, tender-inside perfection. The toppings—including basil, pecorino romano, and house-cured bacon—are fresh and delicious and served no
more than three per pie. While the decor is rather plain and you'll likely have to wait for a table (reservations are recommended), you'll forget all once you take your first bite and start basking in the glory of some of the best pizza in the city.
Jan 11, 2012
Apizza Scholls has some of the best pizza I've had anywhere. Period. The crust is perfect, with just the right amount of chewiness and crunch. The meats on the pizza are top quality. The only downside is it can be really crowded. Expect a long wait, or get on the waiting list and take a long walk.