Posted By: Pizza Expert on August 25th, 2008
My son and I were visiting an acquaintance at the Casablanca Isles community off Boynton Beach Blvd this weekend. After leaving the apartment, my son asked if we could go get some pizza. Who am I to not abide by his pizza wishes. Especially since he is quite the young pizza expert in training. The first place we drove by was Vito’s Gourmet Pizza in Boynton Beach.
Vito’s was pretty empty when we walked in. When I say empty, I mean not a single other soul was in there, but since we never tried this place before, we gave it a shot. I was a little taken back at the way Vito’s displays his Sicilian pie in the rack. Seems like Vito bakes his Sicilian dough, and puts uncooked sauce and uncooked shredded mozzarella cheese on top. Once you order the slice he then places it in the oven. Although this is a unique approach, it didn’t make sense to me. Once the slice came out of the oven, after cooking for a while the cheese wasn’t fully cooked and the slice wasn’t at a peak temperature to enjoy.
The regular slice on the other hand was quite hot. The pizza tasted fine, and I didn’t have many complaints about the regular slice, but I was still dumbfounded by the Sicilian technique. Vito, I think it is ok to be different nowadays, but your style of heating the Sicilian did not work for me. It seemed like the pizza would have been quite tasty if you cooked it the traditional way. Do you not cook it through so you could refrigerate it to use the next day? If so that is really “cheesy” for lack of a better word.
I will give Vito’s Pizza in Boynton Beach, 5 out of 8 slices, and I hope they will re-think their Sicilian pie and cook it differently.