Casa Di Pizza is another local favorite, located on Elmwood Ave (picture not mine, obviously. Not trying to popsicle my fingers). Casa is weird, because its a bar/restaurant/pizza joint. Not even like a shitty bar that your weird uncle drinks at, but an actual popular really fun bar. I’ve always loved that hybrid. I never hear anyone say Casa is their favorite, but everyone always seems to like it. It has been a long long time since I’ve had it (2yrs at least). Anyhow, the deal is 2/$6.39 + pop. Here we go.

Casa di Pizza offers a variety of pizzas under a glass display (much like gino’s) that are warmed for you in the oven. Like Ginos, the deal is for 2 slices of any style you like. I got the Cheese and Pepperoni and the Pepperoni with Bacon. Also, I know this isn’t part of the review, but the guy why took care of me at Casa was by far the nicest yet. Most everyone has been great, but he wanted to shoot the shit, talk about his favorite pizza styles, and asked me if I wanted it more “done” when he took it out of the oven. Thanks, man.

This is about as in between NY and Buffalo as you are going to see. Not razor thin, but certainly not as thick as traditional Buffalo style. The pepperoni, however, is distinctly Buffalo. It was a foldable slice, with an appearance that is really distinctly NY. The red sauce was somewhat mixed with the cheese and visible from the outside.

The cheese…my god, man. Browned just right, and still a little gooey though not as much as a fresh pie. The sauce/cheese mix was awesome. Although it may appear that way, I don’t think the red spots are from the cheese being too thin, but rather, the cheese and the sauce combining into a beautiful tangy and savory hybrid. Pepperoni category is going to take a little hit. The pepperoni themselves were pretty boiler plate Buffaloni (too far?), but as you can see, my slice got skipped when they made it rain meat on that pie. Other slices had plenty, but when he cut mine out, my heart sank a bit.

This is near perfect dough for me. You’ll see why on the next photo, too. The bottom was a little bubbly, with the darker sections crusty like french bread, and the lighter ones fluffy and sweet. Also, there was just a little flour left in the concave areas of the bubbles, which I think is sexy. It was crusty and chewy on the bottom, but not stiff. The other side (see following photo), pillowy and sweet. Awesome.

Although this shot says a lot about the dough, it doesn’t do much for the sauce. I think this may have been a lighter section, or maybe the cheese absorbed a lot of it, because it was certainly distinguishable throughout the slice. That being said, there could have been a bit more. This is an element that could swing a bit further away from NY in my opinion. Hit it with the sauce, Casa! I like the flavor, though. Marinara and sweet sauce are beautiful in their own ways. This is a marinara, and it is well done. Nothing too above the norm, but still, to meet the bar and exceed it by even a little is respectable in its own right.

As you can see here, the crust, although good, dried a bit and gave up some of its chewiness for crispiness. I’m beginning to learn that this is almost an inevitable occurrence when getting slices, so anyone who manages to avoid it will be getting bonus points in the future. Overall…I loved Casa Di Pizza. All these reviews are going to depend where your loyalties lie on style, and I love me some middle of the road. Casa is a medium thickness with Buffalo pepperoni, NY Cheese and sauce, and a dough that is about as dead in between as possible. My favorite part is easily the dough. Notably hand formed, which gives it a bunch of nuanced variances from bite to bite. Irregularity is in my opinion a vital element to a perfect pie. Enough pizza philosophy. Let’s talk numbers, son.

DoughšŸ„–: (A+) Some of the best I’ve had.
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CheesešŸ§€: (A-) The sauce/cheese blend…awesome.
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SaucešŸ„«: (B) Could have used more, but it had distinct flavor.
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PepperonišŸ–: (B-) Needed more, but what was there was average.
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OverallšŸ•: (A-)