Sometimes, a girl’s just gotta have her carbs- preferably in the form of thick, buttery, doughy pizza crust. It reminded me of Pizza Hut’s pan pizza, but with more bite, and a sweeter, yeastier flavor. What, you ask, could I be rambling about? Matthew’s Pizza, of course! The list of accolades and rave reviews goes on and on… but completely well-deserved.
When you first walk in, you’re struck by the small town pizzeria ambiance of the place, something that we’ve lost when we commonly nowadays pick up the phone to order pizzas from a chain. We had placed an order for carryout- a large pizza, half pepperoni, half mushroom and onion. It came sandwiched between two paper plates, then wrapped in white butcher paper. I was surprised by how light it felt in my hands. For a “large” pizza (at $10.71), it was quite small in diameter- about 10″. But… didn’t your mama ever tell you that size don’t matter?? What it lacked in size, it made up for in texture and flavor. The crust, oh! the crust, and the homemade sauce and crispy cheese… My only peeve was that the mushrooms were canned. GASP! The rubberiness and slight taste of brine became a bit of a hinderance as I tore into my piece. For fellow fungi purists, I would not recommend adding this as a topping. All in all, the crust sealed the deal for me- it has wiped my memory clean of all pizzas that came before.