Flavor complexity, appropriate heat, and portion size shine in these 10 inch specialty pizzas, including the highly recommended Street Corn.
We've been to Pies and Pints before, but not since we decided to get all high and mighty about our pizza and food photos haha. Flashback to 2019 and I think Pies and Pints is where I first had grapes on a pizza - so obviously we know they have some hot takes - but when I started seeing the street corn pizza on our Instagram feed I actually created a 'saved' folder called pizza bucket list because I knew I had to have it.
It was a hot day but the socially-distanced patio seating was actually perfect because the sun was going down and our friend Ryan split a pitcher of Indiana City Pineapple IPA, which was the perfect summer intro to the relatively spicy individual size pizzas we all chose.
I won't keep you in suspense, the Street Corn pizza lived up to the hype. The pizza includes tajín, jalapeños (fresh not pickled), parmesan, lime, cilantro, scallions and chipotle crema on a flat, lightweight, but not quite hard (and definitely not what I would consider crunchy) old world style crust.
I had no idea what tajín was before ordering, but apparently it has a hint of lime to it which definitely complimented the lime, cilantro, scallion trio. In each bite I got waves of cilantro, lime, saltiness, and slightly cooling but still spicy in its own way chipotle crema.
Chris got the house pizza with pepperoni and applewood smoked bacon. The regular crust is finished with roasted garlic oil and a pinch of kosher salt, according to their website. Similarly, the crust was firm but not hard, definitely not foldable, but not a boring flatbread either. Chris confirmed that the pepperoni had "pep" which I guess means it had it's own distinguishable flavor and didn't just disappear into the sauce and cheese. The applewood smoked bacon seemed like it was thick cut and hand chopped, but could have used a little bit more smokey flavor.
Ryan got the Italian, another of their specialty pies, this one with salami, pepperoni, capicola, red onion, banana peppers, house vinaigrette, aioli and fresh herbs. He said the red onions were very finely sliced to blend in so that you don't end up with a wad of onion in your mouth all at once. Again, the theme of appropriate heat and flavorful heat from the peppers - not just hot for the sake of hot.
-Eric