If you’ve ever been out in Murray Hill, you’ve probably been to Pizza 33 for a late-night slice. It’s a well-known fact that they’ve introduced more frat boys to fresh mozzarella than any Italian deli in New Jersey. Admittedly though, they make a mean Margherita slice with that fresh mozzarella, so the late-night lines are deserved. This afternoon, AnnMarie and I set out to see if we could say the same about a mid-afternoon pie. After a little back and forth (deciding on pizza toppings is never easy), we settled on the Special 33 Pizza, featuring fresh mozzarella, tomato, arugula, prosciutto, and Gaeta olives.
We ordered a large pie and when the pizza arrived, there was a box and only a box. No bags, no plates, no utensils. I have to admit that I was impressed by the minimalism and eco-friendliness of it, even if it did strike me as a bit strange.
When we opened up the box, the pizza was bursting with colorful ingredients and looked delicious. But once we started eating it, a couple of chinks quickly showed up in the Pizza 33 armor. To begin with, the bottom of each slice was a bit soggy and wouldn’t stay together. Maybe it was too many toppings or maybe it was sitting in the box too long, but it’s never a good sign when the bottom falls out of your slice. The other issue was that the prosciutto simply wasn’t all that high quality. It was a little rubbery and lacking the flavor of better meat.
On the plus side, the base of the pizza, essentially the Margherita with arugula instead of basil, was great and, along with the olives, this ensured that we still had a tasty lunch. In terms of value, the pizza was too expensive for not enough food and I’d recommend just getting the Margherita pizza instead next time. Stick to the basics at Pizza 33 and it’ll pay off.