Posted By: Pizza Expert on September 2nd, 2008
The place was crowded and the new hostess was pretty hot. After waiting about 10 minutes, we were seated. This visit, consisted of one plain pie and one with meatballs. The pies took an unusual long time to arrive, since coal fired pizza tends to come out within minutes of cooking. When the pizza actually did arrive the top looked well done, but the crust was undercooked. Undercooked to the point that when I lifted up the pizza all the cheese and sauce fell off. I am not a fan of this.
The meatballs were very good, but they were the only thing on the pizza that had a proper cooking. Not sure why Carolinas re-calibrated the ovens, or why they might have switched sauce, but there is no way I could say this pizza tasted as good as the first time I tried it. With all the competition that is around, like Anthony’s Coal Fired Pizza, and Vic & Angelo’s opening down the block, I would expect a little bit more attention to the quality of what you are serving.
Carolina’s, I would suggest not forcing too many pies into the oven at the same time in order to rush them out. Even though ours took longer then it normally should, I would have rathered the pies to stay in another minute or too, in hopes of crisping up the crust. You are not getting enough heat on the stone for the bottom of the pie. In my opinion you should try to find the cold spots in the oven and avoid them. I will give Carolina’s Coal Fired Pizza in Delray Beach 4 out of 8 slices. At least the shirts they have are cool.