Mama Palma's Brick Oven
23d and Spruce
March 10, 2005
See that fire? That (and some natural conduction) is the only thing that cooks your pizza. And that's one reason why Mama Palma's is good.
In my opinion, as a rare pizza eater (jaded, some might say), the only pizza worth eating is one with a great thin crust, freshly melted cheese, and fresh toppings. I find most pizza places use plastic cheese and have a doughy, thick crust.
Mama Palma's is not most pizza places. Their strong point is definitely a knack for ingredient combination, as well as their Neopolitan-style crust.
