Talking Sweet About Nothing

Fortunato's specializes in a crispy, thin crust with dough made in-house. Seriously, the crusts are wonderful and they avoid over-salting, a common fault at many pizza places I've visited. Although this was some really good pizza, I'm afraid the praise stops there.

I can't give it a "great" because the Margherita had too little sauce and was buried in mozz. I'm a fan of cheese, don't get me wrong, but it's all about balance. And if you're going to offer a Margherita, a classic pizza, at least try to be authentic about it. Let me taste the sauce and the basil, not imagine that it might be hidden in there somewhere.



I can't say it was "amazing" because a simple green peppers and onions pie was overloaded with everything. There was just too much piled onto this pie. While I finally got to taste some sauce, and it was pretty damn great, the ratio of everything (sauce, cheese, and toppings) should have been cut in half. It shouldn't require both hands to support a single slice. (the sauce was great, btw)



One pizza does deserve some recognition, however. The White pizza is a Fortunato's specialty, and with good reason. This pizza had me at "hello." It wasn't overloaded with anything and that delicious crust could really shine through. The crust had a light layer of mozz with dabs of ricotta. It was topped with broccoli and fresh tomatoes, usually a pizza no-no, but in lieu of sauce, this really worked well. It's a very unusual, or unexpected flavor combination for a pizza, but they nailed it.



I don't mean to be such a downer on Fortunato's. It is really good. I'd eat there again tonight if it weren't so far away. I guess I'm just thinking about the potential. They've got a really good thing going. The crust is fantastic, the sauce is almost ideal, and they've got a knockout specialty pizza. If they could work out the consistency and balance of ingredients, I think things could be pretty damn solid. I guess I'll have to keep checking back. Pizza club!