Word association: “brick oven pizza.” Quick, what are the first words that come to your mind? I would blurt out something like this: thin crust, blistered, bubbly, blackened, chewy, smoky! And then I’d stop playing that game because I’d be hungry.
Jerry’s Brick Oven Pizza in Pleasantville announces rather clearly what it’s about; it’s right there in the name: “brick oven.” After having tried the pizza, I can say it wasn’t exactly what I was expecting, but that’s not to say it’s bad pizza — actually, I liked it.
I ordered two slices (buffalo chicken and margarita), and I use the term “two” loosely. It’s hard to tell from the pic, but these were supersized slices — one slice was really the equivalent of two, or even three slices on a normal pie.
Both slices had a nice balance of ingredients and good flavor: the buffalo chicken was tangy and hot, while the sauce on the margarita was chunky and garlicky. It was the crust that didn’t seem quite “brick oven” — relatively thin and crispy, but lacking character and the requisite chewiness/smokiness. And where were the big bubbles and blisters in the crust? (Or am I getting brick oven confused with Neapolitan-style? Can someone clarify what exactly brick oven is supposed to be?)
Don’t get me wrong though, I folded these slices up and ate them with gusto. Maybe the words “brick oven” set my expectations too high, but Jerry’s is a welcome addition to the Westchester pizza scene.
Jerry’s Brick Oven Pizza
475 Bedford Rd.