Thin crust pies have their fans, so the brothers weren’t afraid to open a few doors down from a Pizzeria Uno and around the corner from a Bertucci’s. “I wasn’t that concerned because I lived here all my life and I thought our product was different,’’ says Max Candidus. When customers complain that a pizza crust has some blackened edges and isn’t soft, the owners might direct them to one of the neighboring establishments.
The twins, 43, were raised in Newton and have been running a mobile pizza catering trailer, with an identical coal-fired oven, for two years, from spring to fall. The idea was to perfect the pizza before they opened a restaurant, says Max Candidus. They spent a year creating pizzas and getting the oven temperature right. It takes two minutes to cook a pizza, but the brothers prefer to leave the rounds in the oven for 3 1/4 to 4 minutes (that’s the “well done’’ part). The oven fires to 900 degrees. The partners have also been in the automobile business for 18 years and own a car dealership in Hudson, N.H., where they specialize in wholesale transactions between dealers.
Pizzas come 14 inches ($10.95-$14.95) and 9 1/2 inches ($6.50-$8.99), the smaller ones served as a limited menu, only during lunch on some days. In addition, there are two salads and two wings (what wings!).
Nibble on the snappy baby arugula salad ($7.50) with shaved Parmesan and roasted corn while you wait for pizza. The other bowl of greens - baby spinach with glazed pecans, bacon, and goat cheese ($8) - is heartier, but nicely sweet and salty.
San Marzano tomato sauce covers the Margarita pizza ($10.95) with mozzarella and a dusting of Parmesan. This is a beautiful, perfect pie, and you could stop right there and have dined well, but what would be the point?
