Review of "The Good Pie"

Mike and I have been searching for a great pizza joint ever since Il Vicino's {Italian for "the neighborhood"} closed their doors due to a fire in 2010.  We enjoyed il Vicino's wood oven pizzas, with simple yet inventive and flavorful toppings.  

Mike and I have been dreaming of tasting a bona fide Italian pizza in St Louis since 2012 when we returned from our trip to Southern Italy.  This lead us to The Good Pie who recently moved to the Delmar Loop from mid-town.  I had high hopes for The Good Pie  due to the press' touting on it's authentic Neapolitan-style pizza, and also because the high regard I have for the owner's {Mike Randolph} other project, Half & Half  {the best breakfast/brunch in my mind}.    

You'll have to be observant of your surroundings while finding the Good Pie , it's quite easy to walk right by.  There isn't a large sign, but a storefront window etched with TGP.  When you arrive at the small doorway, you are lead into a entrance lined with growing herbs.  I found that the table host and server were friendly and pleasant.  The dining room is lined with wood; a nice balance of rustic with comfort.  Glancing to the back of the restaurant you'll find what looks like a large mosaic robin's egg, which in fact is the wood burning oven from Italy.  

I wanted so much to say that I found my new favorite pizza place, but unfortunately I can't.  I ordered the Margherita pizza {marinara sauce, basil, cheese}.  Although they did offer buffalo mozzarella {the main form of mozzarella used in Italy}, and the sauce was good, the pizza as a whole just wasn't wonderful.  The crust was burnt on the outside, making it taste like singed embers.  The middle and the bottom on the crust were uncooked, like a pasty glue.  That usually occurs from being placed too close to the heat source and using too high of a heat.  Unlike the Italian tradition I learned in Positano, Italy of placing the basil on after the pizza is cooked, the Good Pie places it on prior which scorches the basil leaves in the oven. 

Mike's sausage pizza had the same problem as mine; burnt outer crust and raw interior.  Even though we arrived at the restaurant early and the dining room was only half full, the wait time for the pizza was very slow {25-30 minutes}.  I recall in Italy when making wood-oven pizza that it only took 3 to 5 minutes at the most to cook.  Something else I found peculiar, they don't cut your pizza.  It arrives whole and each person receives a pizza wheel to cut their own slice.  

Overall, I found that the Good Pie, was not very good.  Maybe they are still working the kinks out at the new location.  If you ate there and had a different experience, please let me know.  I am willing to give the Good Pie one more try.