Tinybrickoven

Snagged a full NY pepperoni pie which is admittedly a bit pricier than other places we frequent outside of Fed Hill. However, the added cost is 1000% accounted for in the quality of ingredients & care that goes into making the pie. The ratio of sauce/cheese/crust is really nice, and the crust is both crispy and flavorful. I would guess that the sauce is made from whole canned tomatoes rather than paste, based on the fresher, less acidic taste. Made a nice change of pace. We meant to save half for later in the night, but crushed all of it in one go, it was THAT good. Will and Courtney (Kourtney?) are super friendly and welcoming. 10/10 recommend you stop by asap if you haven't already. Update: Stoked that they've finally re-opened. Picked up the 2 slice soda combo & a 10" neapolitan pie to compare. The slices had a certain flavour to the cheese (parm maybe?) whereas the neapolitan tasted like it was all mozz. The slices were thin & crispy, whereas pie was crispy, but with more chew/body. Something was also adding tang that I loved, but wasn't my husband's fav. Maybe the ferment on the dough? The volume of each was comparable. My husband preferred the slices and I preferred the neapolitan. I guess we know our order from now on. 😁👍 Edit: Have to be honest, TBO hasn't made our regular rotation since the pies are so expensive. Especially since the ultra thin crust style means it won't fill you up as much as a $13 18-inch from Rocco's or $17 16-inch from Angeli's. 🤷‍♀️