It'd been a few weeks since I had pizza, so another trip to Pi was in order. If you go back to my last review, you'll see that I don't love their thin crust pizzas. Yet below, there are two thin crust pizzas. What gives?
The lower pizza is one of the current specials, [symple_highlight color="blue"]The Gringo[/symple_highlight]. While you can order any thin as a deep dish and vice versa, this was designed as a thin so that's what I went with.
The upper pizza is [symple_highlight color="blue"]The Maplewood[/symple_highlight], topped with mozzarella, house-made spicy Italian sausage, cherry peppers, fontina, fresh basil. I also added artichoke hearts because they make everything better. The thin crust only occurred because of a miscommunication between me and the waitress, but I was shocked at how much I liked it compared to the past. It's hard to compare their thin crust to anyone else's because it's just too different. It was extremely crispy, like you get with some St. Louis style pizzas, but it has that cornmeal taste that Pi has come to be known for.
While I still prefer their deep dish to their thin crust, it was much better than I had remembered.
[symple_highlight color="blue"]The Gringo[/symple_highlight]'s base is a chipotle infused pizza sauce, which gives a smokey kick. I like the sauce. It's topped with pico de gallo, red onions, black beans, avocado, cilantro, spiced mozzarella, jack cheese and powdered feta. The first thing you taste is this incredibly strong lime flavor, which was a turnoff to a couple people I was with. I chatted with the manager a bit and he told me that it's a Mexican seasoning call Tajin that combines chiles, lime and salt. I think the pizza, generally, is pretty tasty. If I were to get this again, I would get it without the Tajin and add chicken and bacon. Those two additions would take this to the next level, I think.
10935 Manchester Rd