Springtime means that along with baseball and day drinking, food truck season is back. There are a few new trucks this year that I’m sure I’ll end up trying, but the first had to be Stoked Pizza because duh, pizza. A pepperoni pizza is big enough for two servings, if you have self control. I got there right around noon on the Greenway, and had my pizza 4 minutes after I ordered. (Update: Stoked has blown up since this review 2 years ago, so you might have to wait a little longer at lunchtime.)
Starting off on the right note, my first bite had a nice little pile of ground pepperoni on it. As expected, I loved it. I’ve always been a fan of the little square cut pepperoni that is sometimes on frozen pizza, but I’ve never had anything similar to it on a fresh pizza. It’s got kinda a similar shape / texture as bacon bits, which is great IMO. If they sold just the pepperoni I wouldn’t hesitate to buy it… (pizza salad?) Anyway, past that, the sauce is good. The cheese is good quality, but was overpowered by the taste of the pepperoni. The crust was great- on the thin side, chewy, with a good handle that was just slightly burnt. Pro tip: order extra pepperoni- it puts it over the top delicious.
I didn’t really know what to expect from the wood fired oven but I sure wasn’t disappointed. Overall, this was really good, in fact, probably the best pizza I’ve had in the Financial District. I meant to take it home for dinner but forgot, so I just reheated half for lunch the next day. The pizza was still great after sitting in the fridge for a day, and since I think a lot of people will end up with leftovers like me, this was crucial. In fact I almost look forward to Stoked leftovers now. It gets a little crispier and tastes a little bit different, but definitely just as good.
[…] I checked out Crush Pizza, mainly because Stoked is off the road today. I haven’t gotten around to eating Crush yet, and as it turns out, I […]
[…] Tombstone. A relative of square cut pepperoni is ground up pepperoni, like you’ll find with Stoked Pizza in […]