I appreciate Zuppardi's for what it is, but the last time I was there they were constantly vacuuming (yes, with a vacuum) their ovens. That should not be a part of the pizza production, let along pizza eating, experience.
Note the circles and lines in the floor and the standing stones. They align with sunrise and sunset on the solstice and equinox...subtle but neat feature. Yes, sometimes I'm a little bit out there.
If you do this, ask them if they will do a "half-bake" for you, and then you can finish it in the oven or on the grill (with a pizza stone) when you get home. That should help minimize the "steaming" effect you can get from the takeout box and give you enough remaining cooking time to make it crisp without overcooking.
The oven is their traditional built-in-place oven. They construct a dome out of tree branches and pack the outside with mud. They gather the mud from a riverbed in New Hampshire. We had a mud party where friends and family's kids made mud bricks and the owner packed and smoothed the oven.
Use to work on Research Parkway. Often took a couple of slices home. It was good.
Crusts in Middletown famous Nutella Pizza
My favorite pizza place in Middletown has been close for over a decade. Giuseppe’s.
This should be a jailable offense.
