Matthew’s Pizza has a reputation for being some of the best pizza in Charm City. Let me tell you, they did not disappoint.
They are the first pizzeria in Baltimore and they certainly stayed old school; the tiny place is very cozy and feels quite authentic Greek style cafes with the murals on the wall. Being my first time here, I was surprised that our take out wasn’t in a pizza box. Our cute grande pizza was wrapped up in butcher paper on a sturdy disposable cardboady plate – secured just tightly enough with tape. I was a little worried it wouldn’t stay hot on our 5 block walk back to the house. Nope, still pipping hot!
I like the 10 inch size. They do have an 8incher which is great if you want to try different flavors. It was just the right amount to split with 2 and spot on, so that I don’t have pizza for lunch for the next 7 days. We opted for the 3 cheese pie – grated fresh mozzerella, an imported reggianito and ricotta. I rather enjoyed the different textures, but if you are not a fan of the gooey soft ricotta cheese, go for the both cheese pie.
This is a deeper dish style pizza – but the crust manages to stay the exact right amount of chewy and crunchy. I am not sure how they make it so perfect golden brown – I am going to assume there is some lard or some other fatty thing that makes things delicious. We went light on the sauce and I certainly didn’t think it needed much more – but I am not big on red sauce… I tend to lean more toward white pizza’s or olive oil sauces.
Matthew’s definitely hit the spot for me and I am very pleased. I am struggling with the term best – because sometimes I’m craving thin crispy crusts, sometimes a deeper dish and sometimes the thin foldable kind or even the uncut kind…