We agree with Adam Erace that the rest of the menu at Santucci’s deserves investigation and praise. But it still comes down to the pizza.
[T]he best pizza I’ve had in months, a 9-by-9-inch “personal” pie with a mottled brown bottom and tall crusty corners, melty aged mozzarella underlay and liberally spiced tomato-sauce top striped with roasted long hots. It’s magnificent.The magic is in the pans, heavy cast-iron bastards that are black with seasoning built up over countless oven firings. They’re never washed with soap, only water, after each pie is lifted out and then re-oiled for the next dough. So each new pizza, in a way, contains some DNA of all the pizzas that have come before it, like sourdough made from a starter passed down through the generations.