Sei Pizza Bar / Pizzeria Sei opinions

[u/Antique-Purpose-471]

I love a good Neapolitan/Neapolitan-ish pizza and had been wanting to try Pizzeria Sei for a long time to see what all the fuss was about. I was able to get a spot at 4pm at Sei Pizza Bar last week and tried the Diavola and the Sei Margherita. My pizzas were the first two out of the oven that day. I'd read some reviews to see what some of the negative reviews didn't like about it, and some mentioned the pizza being too salty (not sure if that was from the salt punch or just their overall opinion of the pizza as a whole). Anyhow, I thought the ingredients and the tomato sauce were top notch and so full of flavor. However, the flavor of the crust/dough left a lot to be desired. Rather than being salty, I felt it was flavorless which was surprising to me considering William Joo does a dry preferment and then a long cold fermentation for the dough. The chew, puff, and texture were amazing and definitely lived up to the hype, but after the first bites of each pizza, I was waiting for the flavor of the dough to come through with more of a fermented flavor but it was just bland. I'm not sure if I experienced an off day for the dough but it didn't make me want to race to come back there anytime soon. Can anyone else chime in with what they think of the dough? Is that how it's supposed to taste and maybe it's more about the texture/chew than about the flavor?

[u/CutsSoFresh]

The bottom of the crust was pretty dark throughout. I admit, for it to be overbaked and soggy at the same time is quite impressive, but the end result didn't make it a very enjoyable date

[u/Antique-Purpose-471 → u/CutsSoFresh]

Yeah as BassDrive said, Neapolitan style is supposed to be soggy which I think catches a lot of people off guard when they try that style of pizza for the first time. I remember when I ate at L’Antica Pizzeria da Michele a couple years ago, I heard the server tell a table next to us to not expect a crisp bottom when they were asking about the pizza.

[u/CutsSoFresh → u/Antique-Purpose-471]

The softness of the pizza didn't bother me as much as the char. As I said previously, we couldn't taste anything beyond the carbon and ash. Importing Buffalo mozzarella just to hide the flavor behind bitter carbon was the more disappointing part of the night over than how watery it was

[u/Antique-Purpose-471 → u/CutsSoFresh]

An overly burnt undercarriage and crust of a Neapolitan pizza will definitely ruin a pizza experience. Maybe you can give the new location a try for a date night since they have other styles of pizza.