What does a perfect thin-crust pizza taste like in Massachusetts? At this no-frills pizzeria, it tastes like charred, blistered crust, tangy sauce, and a fringe of crispy cheese that hangs over the edge.
The room is pure old-school with wooden booths, a tile floor, and a counter that has seen decades of hungry customers. You order a whole pie, not a slice, and the pizza arrives hot on a metal tray, the cheese still bubbling.
The kitchen uses a gas deck oven that has been cranking out the same recipe since the nineteen thirties, no trendy toppings, no wood?fired gimmicks. Regulars slide into their usual spots and never glance at the menu…