The specialty is pizza, but not the thin crispy crust found in places like A'Pizz in Montclair, or Star Tavern in Orange. And, not the thin, flexible crust with a layer of grease found in ten thousand slice shops and on every boardwalk. Rather, it's a slightly thicker pizza, with a distinct bread taste and texture, albeit with a patchy charred crust.
Thin smear of sweet tomato sauce, with a generous pass of garlic, oregano, pepper, a few dabs of cheese (a soft mozz), and a few leaves of whole basil for me. Dee had the eggplant pizza, a special, which was otherwise similar.
90 seconds, which I timed, and the pizza master had it out. Their standard pizza is about ten inches, and costs $11 to $13. Sausage, peppers, onions, mushrooms, etc as well as olives.
The pizza is folded and stretched at a work station in the dining room. The oven is a tiled dome, probably four feet in diameter, with a working wood fire toward the back, on a bed of large tiles. The interior of the dome is lined with brick. The maker turned, moved, the pizza around the interior, and relocated wood, ashes, etc to keep the floor hot.
Good pizza, nicely crisp, no leaking. One uncommon practice is the pizza is served un-sliced, individually plated, although a small knife is provided for cutting. I'll bring my wheel cutter next time.
Very attentive staff, three FOH plus a manager-owner, and a pizza maker plus a sous-chef / apprentice pizza maker. First time I've ever noticed a female pizza maker, she's clearly learning from an expert.
BYO, salads and pizza are the menu choices, tiramisu is the dessert. I suspect they may add to the menu as the restaurant gains an equilibrium. I'm sure they will be very successful.
Bivio Pizza in Little Falls
Edited by Rail Paul, 30 June 2011 - 12:52 AM.