We arrived to a large and hip space that has that revamped industrial warehouse feel. We passed the pizza ovens near the entrance; even on a weeknight, the place was busy with happy and animated patrons enjoying the hipster vibe.
The pepperoni slice was the star of my meal. The sauce was flavorful, but it stayed in the background with the blend of mozzarella and provolone cheeses. The success of this pie is built around that excellent crust and then the harmony and balance of the stuff riding on top.
The tasty but understated cheese and red sauce was the right palette for top-shelf cupped circles of pepperoni. There in Chicago, I sat eating a classic NY slice.
|Thin, crisp, sturdy crust|
With that in mind, it's never a bad time to review the Kenji Alt-Lopez theory of pizza toppings:
Whatever is added to my pizza must be more flavorful than the last thing I put on it, and no single topping shall be so strongly flavored that it masks the flavor of those that come before it.In other words, things like cauliflower and squash, fine vegetables in other settings, only serve to dilute the flavor of a pizza. And Kenji nails it when he explains why pepperoni helps your pie and chicken takes it down a notch:
Sure, pizza and chicken cook in the same oven, but they remain largely unrelated to each other. Pepperoni, soppresata, or a good chunk of sausage, on the other hand, cooks not just on top of the pizza, but with the pizza. They release salty, flavorful fat that mingles with the melted cheese, drips into the sauce, and flavors the whole pie. They crisp up on the edges, adding salty, crisp bits of texture to match the crunch of the crust underneath.I gambled on my veggie slice and regretted it. Still, the pepperoni slice shows just how good Boiler Room pizza is when the proper toppings are selected. When you add in the electric vibe and the $8.50 PBJ special, the Boiler Room qualifies as destination pizza.
It's not easy to get a worthwhile NY slice if you aren't in NYC or north Jersey. We had a spectacular one at North of Brooklyn in Toronto, and few others. Joining the ranks now is Boiler Room; this is a thin-crust pie you should try in this deep-dish town.