I think I’ve discovered that I’m totally partial to Neapolitan style pizza; I love the doughy soft crust that’s been cooked for 60 seconds in a super hot clay oven. And as of late, I’ve been a huge fan of the Margherita pizza.
So for dinner over the weekend, we decided to give Pizzeria Orso a try. As any true Neapolitan style place, they only use San Marzano tomatoes; I was also impressed to learn that their mozzarella is local, from Blue Ridge Farms in Leesburg, VA. One thing to note though that we learned, the pizzas here area served unsliced, but you can ask for them to be sliced if you don’t want to use a fork and knife to devour your dinner.
We ordered a Margherita pizza and created our own: tomato puree sauce, pepperoni and salami.
The Margherita pizza came out with tomato puree, buffalo mozzarella and basil. I loved the look of the crispy blisters on the crust, thanks to the high heat from the clay oven. Since the dough that was used was a little different from other places I’ve been to, I felt that the crust was not as pillowy soft, but still good on its own. I can’t believe that I love a pizza that only has tomato, mozzarella and basil for toppings.
Our make our own pizza was astounding. The thicker and slightly denser crust worked so well with the pepperoni and salami. I could not believe how fresh and super flavorful the meats were. I think I’m putting that pizza into my rotation.
All in all, I felt that it was a good dinner. I was blown away by the Margherita pizza, but it was definitely satisfying. The pepperoni/salami pizza was the big winner that night.