Nomad Pizza Company

This homey little place is the taste of Italy. Hands down, the best pizza in the universe. The dough of the pizza is undescribable, where its thin, crunchy, and doughy.  They also use fresh ingrediants from their own garden. The drive and wait is worthwhile.

I am speechless at the divinity my wretched gut experiences from the first bite to the last.  The margherita and the garlic pesto I had the luck to have tasted elevated my soul and restored my faith that there is a god who loves us all.  The crust is a bread-lover's masterpiece, the oven that births it a marvel of magical chemistry!  There is such a deep and dazzling simplicity in this majestic work of culinary art...

I haven't been to Italy so I can't speak to that, but as far as I am concerned this is one of the best pizza places I've ever eaten.

Do NOT expect your standard pizza parlor fare of thick greasy cheesy pizza. Don't come to feed the kids wings or spaghetti and meatballs, because they only do pizza and a few salads. Expect small tables (and/or to share a long communal table in the middle) - they only have like 7 tables (double in the warmer months with outdoor seating) and since the pizza oven is right in the middle of the room, it's always hot inside!!  Pies are not cheap, but don't expect to feed a whole family one giant pizza for 12 bucks - the pizzas are individual and in the 12-16 range.

DO expect deliciousness. Prime local ingredients (spicy sausage to die for) or imported Italian ingredients, a wonderful light tomato sauce, fresh seasonal specials (last night they offered a pizza made with bleu cheese, pears, topped with arugula and candied nuts that sounded awesome). But whatever you choose, it's all good. I was in the mood for a margherita, with anchovies. Otherwise I usually order the spicy sausage pizza, with carmelized onions it's my absolute favorite. They had a rare special of a clam pizza, too. I had one at another local place a while back, and it was absolutely mushy like linguini with clam sauce, minus the pasta. But I could tell just looking at the one the person at the table next to us ordered, that their version was covered with nice clumps of clams that had obviously been drained, and I could see the crust was still firm when they cut into it.

"Insider" tip - if you want really super-thin crust, ask for your pie to be made "Roma" style. We tend to like our pizza extra-well-done, but if not specified (and the one ding against the high rating is sometimes the middle of the crust can get a little soggy or under-done).