|Sausage, roasted red peppers, asiago|
We were lucky to be in the company of a West Virginia native who had visited the region before; he knew not only the best trails to hike and mountains to climb, but the dining options too. At Sirianni's, we experienced a cozy and busy dining room, even early in the evening on a summer week night.
|Click on any image for full size resolution|
|William Ave in the Canaan Valley|
For our party of four, we ordered two medium pies (about 11") and one small 9" pepperoni pizza. One medium was a simple margherita with fresh basil, and the other was a regular pie with three additional toppings: asiago cheese, Italian sausage, and roasted red peppers.
The "small" salads that we ordered were in fact huge, but so good and fresh that we easily devoured them. Sirianni's also has a modest wine and beer selection (but no liquor). The pizzas arrived quickly thereafter. The small pie was personal sized, but just right for each of us to get a sample.
|Nice char underneath|
Each pizza sported a medium-thick puffy crust. It had a nice golden color outside, decent char on the edges and underside, and a pale white-bread interior. The corniciones were massive in relation to the size of the overall pie, and also extra thick.
|The carvings on the front door|
The sauce was mildly flavored, but did taste of fresh tomatoes. The cheese was, like the sauce, applied in the correct proportion and a willing role player. On all three pies, I'd have liked the toppings to extend closer to the outer edges, reducing the size of those puffy corniciones.
|Angle view of the pepperoni|
|Slice of the sausage-asiago-peppers pie|
The pepperoni was tangy and tasty, and this pie worked best of all three. On the asiago-sausage-peppers pie, we made the mistake of ordering one too many toppings. Once again, we saw that when you select more than two toppings, you throw the pie out of balance. The regular mozzarella cheese plus the asiago made this pie heavy and unwieldy. The taste was spot-on, though.
Some of our group preferred the simple Margherita, and it was an especially well-balanced pie. All of the ingredients were in harmony in regard to both flavor and proportion.
As with all pizza, the ultimate success or failure comes down to the crust. With these pies, the pizzaiolo worked some magic with some white-breadish dough. There is little doubt that Sirianni's uses home-made dough, and they showed off some kitchen skills in crafting that puffy crust that had a satisfying crunch and a sturdy underside that supported each pie perfectly.
|Thick and puffy cornicione|
Sirianni's pizza won't make you forget the legendary pies of Naples or Brooklyn, but this is must-have fare for the region. In that sense, it makes the cut as "destination pizza."
Almost Heaven, West Virginia pizza.