Always good at Black Sheep
On a more positive note compared to my last couple posts, I also recently ate at Black Sheep Pizza. I’ve been a handful of times since first discovering it under construction on a walk from work to Bewiched, and have come to know that a keen eye to their other dishes offers a new variety of ingredients not listed on the menu - the most important, of course, being goat cheese.
A pizza of pepperoni, goat cheese, tomato, and pepperoncini peppers is the base from which I judge the quality of a restaurants pizza. Given the limited locations where I can do the goat cheese, I’m usually restricted to the completely unreliable Pizza Luce (Seward late night usually good, downtown typically the worst pizza in the city), Galactic Pizza, or Grampa Tony’s (my childhood pizza establishment). After discovering Black Sheep usually has goat cheese in the back for their salads, I could finally give them the appropriate test.
The pizza came out hot, full of toppings but not too much cheese. The crust, though a little flimsy in the center, was as crisp as it has ever been with a plethora of the bulging air pockets I adore. The sweet pepperoni flavor drew me back to a slice I had in Naples, Italy, while the pepperoncini and hot pepper flakes added the appropriate level of spice.
Though ultimately a good thing for my pocketbook, it’s a shame they aren’t open for lunch. If you haven’t gone yet, do yourself and your taste buds a favor and go ASAP. I’ll probably see you there.
For more pizza related content, be sure to check out Aaron’s thoughts.
