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June 14, 2023

Here's a a couple of quick pizza reviews since I have them on my mind.

First up, the Margherita from District in San Jose, CA. The pizzas are described as "Made to order using a blend of 00 Caputo and locally milled flours with house-made ingredients".

I believe the part about locally milled flours, but whatever amount of Caputo was in there, you couldn't really find it. The crust was uninspiring, pale, and suffered from large amounts of cornmeal on the bottom. The toppings had no magic and were exceptionally bland. It was one of the worst pizzas I've ever had.

I give the Margherita from District a 1 out of 10.

Next up, and thankfully better, is the Prateria from Vivi Pizzeria in Woodenville, WA.

The Prateria from Vivi
The Prateria from Vivi

While the crust was better than what I had in San Jose, it still wasn't amazing. It certainly could have been cooked longer. And again, the dough was uninspiring, a bit too thick, and nothing to write home about.

The toppings were OK, but too much, and weighed down the pizza in the middle causing it to turn into a bit of a soggy mess. Had the amount of cheese been lighter, and the artichokes cut thinner, I think it would have made a better pizza. Though Vivi doesn't claim the pizza to be Neapolitan style, I got the feeling they were going for it. I feel like it's almost a mass-market style of Neapolitan pizza.

The pizza didn't make me angry or disappointed. It just left me with a complete lack of interest to ever come back.

I give the Prateria from Vivi a 6 out of 10.