Had a grandma pizza the first time I went and it was pretty good but needed a little more sauce but overall good.Today I wanted to try a cheese pizza and I tired it right out of the oven. The sauce and cheese is ok flavor but the dough tastes like cardboard.. while crispy-ish it has flour flavor and is bland. Very underwhelmed and was hoping for something better. Ugh ?
Atmosphere: 4
Food: 2
Service: 4
sarina
Ordered a buffalo chicken grandma pizza. Sooooooooo good!
Atmosphere: 5
Food: 5
Service: 5
Janine Alger
Best pizza in
Atmosphere: 5
Food: 5
Service: 5
Linsey Schofield
While staying in Kittery we ordered a take out pizza and it was quite possibly the best pizza we’ve ever had!! Ordered a large cheese pizza with pepperoni and jalapeños. Fast and polite service. Would definitely recommend!
Food: 5
Service: 5
Recommended dishes: Cheese Pizza
Jason K
NY style pizza, by the slice. Surprisingly good.Parking: Park in outlet, walk over
Atmosphere: 4
Food: 4
Service: 4
Recommended dishes: Cheese Pizza
Steven Coates
Great Pizza......Loved the GRANDMA!!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Cheese Pizza
Patrick Skrabal
Quality food at a reasonable price. We have been going here for pizza since they opened up. Their food has been consistently good and if anything has only improved over time. Everything we have tried has met or exceeded our expectations.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Cheese Pizza, House Salad, Grandma Pizza Slice
I live in Kittery. Their pie is just OK.I make much better pizza at home, but it's taken me over 10 years to learn the secrets of a true pizzaiollo. For starters, their red sauce is too bland. I use a blend of crushed tomatoes (28oz), petite-cut (28oz) for a more rustic style, and small can (8oz) of paste so it's thicker than a spaghetti sauce. I prefer Cento brand, but Hunts is good too and less expensive. Drain the juice from petite-cut and set aside the cubes, but save the juice. Add the juice, crushed tomatoes and paste to a sauce pan. Now add the flavors. It needs sauteed chopped garlic for a marinara influence, an acid like red wine vinegar for a little tang, salt, pepper, oregano, touch of hot pepper flakes (optional), splash of sweet marsala (optional) and a little sweetness - either a few pinches of sugar or I prefer a bit of orange soda (learned this from Pizzeria Regina in Boston). Heat the sauce until just simmering, then turn off the heat. Now add the petite-cut cubes. This makes a fresh tasting sauce that is not over cooked, since the sauce will be fully cooked when the pizza is in the oven.Next, their crust is too stiff and cardboard-like. My dough is an upgrade from standard NY style pizza crust with more hydration, and olive oil: closer to a Neapolitan/NYC hybrid dough. It needs to be cold-fermented in the fridge for 1 to 2 days, with 3 days the ideal (learned this from Tony Gemignani. Tony is an 11-time world pizza champion). I also like a cheese blend closer to a Papa Gino's style - 70% mozzarella, 25% mild white cheddar, and 5% romano (learned this from a former Papa GIno's employee). The pizza itself is shaped using semolina flour on the work surface, which act like ball bearings when you put it on the pizza peel. Using bench flour changes the hydration of the dough and makes it more like a saltine cracker (bad).And finally, I cook my pizzas in a 550 degree oven on a steel pizza "stone". It needs to be preheated for at least an hour to get hot enough. Cook time is under 5 minutes for a crispy outer crust and puffy inner crust. My pies are medium thin, like a Papa Ginos / Regina hybrid style. This ensures there is little to no flop on the individual slices: just in case Dave Portnoy comes over for a pizza party and does a review (search for "barstool pizza review" on youtube - he's the Man). I'd give my pie about a 9.1 Portnoy-style score, only because I don't have a wood or coal fired oven, which adds a char flavor that you can't get with an electric oven. This recipe is also good for a Grandma / Sicilian style sheet pan pizza without the need for a pizza stone/steel. Just do me a favor and don't put the sauce on top of the cheese. It's not American (my opinion), unless you're from Long Island or Detroit.There are other details that I can't all describe here. Just Google for NY or sheet pan pizza recipes on YouTube to get you started. Modify as desired with my recipe above.Hope this helps.Mangia. Ciao.Parking: No.
Atmosphere: 3
Food: 3
Service: 4
Recommended dishes: Cheese Pizza
Alex Wilson
Dude with the long hair and beanie was just an attitude filled d bag. Shouldn't be working counter. Just enamoured with his phone. Place has no seating. Gave a generous tip. Guy was still a prick. Great pizza
Atmosphere: 1
Food: 5
Service: 1
David Z.
I live in Kittery. Their pie is just OK. I make much better pizza at home, but it's taken me over 10 years to learn the secrets of a true pizzaiollo. For starters, their red sauce is too bland. I use a blend of crushed tomatoes (28oz), petite-cut (28oz) for a more rustic style, and small can (8oz) of paste so it's thicker than a spaghetti sauce. I prefer Cento brand, but Hunts is good too and less expensive. Drain the juice from petite-cut and set aside the cubes, but save the juice. Add the juice, crushed tomatoes and paste to a sauce pan. Now add the flavors. It needs sauteed chopped garlic for a marinara influence, an acid like red wine vinegar for a little tang, salt, pepper, oregano, touch of hot pepper flakes (optional), splash of sweet marsala (optional) and a little sweetness - either a few pinches of sugar or I prefer a bit of orange soda (learned this from Pizzeria Regina in Boston). Heat the sauce until just simmering, then turn off the heat. Now add the petite-cut cubes. This makes a fresh tasting sauce that is not over cooked, since the sauce will be fully cooked when the pizza is in the oven. Next, their crust is too stiff and cardboard-like. My dough is an upgrade from standard NY style pizza crust with more hydration, and olive oil: closer to a Neapolitan/NYC hybrid dough. It needs to be cold-fermented in the fridge for 1 to 2 days, with 3 days the ideal (learned this from Tony Gemignani. Tony is an 11-time world pizza champion). I also like a cheese blend closer to a Papa Gino's style - 70% mozzarella, 25% mild white cheddar, and 5% romano (learned this from a former Papa GIno's employee). The pizza itself is shaped using semolina flour on the work surface, which act like ball bearings when you put it on the pizza peel. Using bench flour changes the hydration of the dough and makes it more like a saltine cracker (bad). And finally, I cook my pizzas in a 550 degree oven on a steel pizza "stone". It needs to be preheated for at least an hour to get hot enough. Cook time is under 5 minutes for a crispy outer crust and puffy inner crust. My pies are medium thin, like a Papa Ginos / Regina hybrid style. This ensures there is little to no flop on the individual slices: just in case Dave Portnoy comes over for a pizza party and does a review (search for "barstool pizza review" on youtube - he's the Man). I'd give my pie about a 9.1 Portnoy-style score, only because I don't have a wood or coal fired oven, which adds a char flavor that you can't get with an electric oven. This recipe is also good for a Grandma / Sicilian style sheet pan pizza without the need for a pizza stone/steel. Just do me a favor and don't put the sauce on top of the cheese. It's not American (my opinion), unless you're from Long Island or Detroit. There are other details that I can't all describe here. Just Google for NY or sheet pan pizza recipes on YouTube to get you started. Modify as desired with my recipe above. Hope this helps. Mangia. Ciao.
Mark Merrill
we have been fully supportive since you have opened and have told several people how good your food is. on Xmas Eve we ordered 4 pies and 40 wings( which the entire order was supposed to be buffalo and they were all just plain) 2 pizzas wrong so more than half the order was wrong. I specifically asked the person on the phone to read my order back to me to make sure it was correct and that person did that. I've left voicemails as well as several messages on social media looking to discuss this with no response.
Stephanie V.
To be expected at this location, there is minimal parking. Or, go to another parking lot and walk over. They have small counters attached to the wall with tall stools for a few people to sit on. In my opinion, it's best to call in advance and get it as takeout. The pizza was good, but over priced for the quality. The staff was......maybe having a bad day.
Pizza by the slice for the win!
Atmosphere: 5
Food: 5
Service: 5
Had a grandma pizza the first time I went and it was pretty good but needed a little more sauce but overall good.Today I wanted to try a cheese pizza and I tired it right out of the oven. The sauce and cheese is ok flavor but the dough tastes like cardboard.. while crispy-ish it has flour flavor and is bland. Very underwhelmed and was hoping for something better. Ugh ?
Atmosphere: 4
Food: 2
Service: 4
Ordered a buffalo chicken grandma pizza. Sooooooooo good!
Atmosphere: 5
Food: 5
Service: 5
Best pizza in
Atmosphere: 5
Food: 5
Service: 5
While staying in Kittery we ordered a take out pizza and it was quite possibly the best pizza we’ve ever had!! Ordered a large cheese pizza with pepperoni and jalapeños. Fast and polite service. Would definitely recommend!
Food: 5
Service: 5
Recommended dishes: Cheese Pizza
NY style pizza, by the slice. Surprisingly good.Parking: Park in outlet, walk over
Atmosphere: 4
Food: 4
Service: 4
Recommended dishes: Cheese Pizza
Great Pizza......Loved the GRANDMA!!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Cheese Pizza
Quality food at a reasonable price. We have been going here for pizza since they opened up. Their food has been consistently good and if anything has only improved over time. Everything we have tried has met or exceeded our expectations.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Cheese Pizza, House Salad, Grandma Pizza Slice
Good flavor, just a kind of dry powdery
Atmosphere: 5
Food: 3
Service: 5
Grandma’s Pizza was amazing!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Grandma Pizza Slice
Restaurantji Recommends
I live in Kittery. Their pie is just OK.I make much better pizza at home, but it's taken me over 10 years to learn the secrets of a true pizzaiollo. For starters, their red sauce is too bland. I use a blend of crushed tomatoes (28oz), petite-cut (28oz) for a more rustic style, and small can (8oz) of paste so it's thicker than a spaghetti sauce. I prefer Cento brand, but Hunts is good too and less expensive. Drain the juice from petite-cut and set aside the cubes, but save the juice. Add the juice, crushed tomatoes and paste to a sauce pan. Now add the flavors. It needs sauteed chopped garlic for a marinara influence, an acid like red wine vinegar for a little tang, salt, pepper, oregano, touch of hot pepper flakes (optional), splash of sweet marsala (optional) and a little sweetness - either a few pinches of sugar or I prefer a bit of orange soda (learned this from Pizzeria Regina in Boston). Heat the sauce until just simmering, then turn off the heat. Now add the petite-cut cubes. This makes a fresh tasting sauce that is not over cooked, since the sauce will be fully cooked when the pizza is in the oven.Next, their crust is too stiff and cardboard-like. My dough is an upgrade from standard NY style pizza crust with more hydration, and olive oil: closer to a Neapolitan/NYC hybrid dough. It needs to be cold-fermented in the fridge for 1 to 2 days, with 3 days the ideal (learned this from Tony Gemignani. Tony is an 11-time world pizza champion). I also like a cheese blend closer to a Papa Gino's style - 70% mozzarella, 25% mild white cheddar, and 5% romano (learned this from a former Papa GIno's employee). The pizza itself is shaped using semolina flour on the work surface, which act like ball bearings when you put it on the pizza peel. Using bench flour changes the hydration of the dough and makes it more like a saltine cracker (bad).And finally, I cook my pizzas in a 550 degree oven on a steel pizza "stone". It needs to be preheated for at least an hour to get hot enough. Cook time is under 5 minutes for a crispy outer crust and puffy inner crust. My pies are medium thin, like a Papa Ginos / Regina hybrid style. This ensures there is little to no flop on the individual slices: just in case Dave Portnoy comes over for a pizza party and does a review (search for "barstool pizza review" on youtube - he's the Man). I'd give my pie about a 9.1 Portnoy-style score, only because I don't have a wood or coal fired oven, which adds a char flavor that you can't get with an electric oven. This recipe is also good for a Grandma / Sicilian style sheet pan pizza without the need for a pizza stone/steel. Just do me a favor and don't put the sauce on top of the cheese. It's not American (my opinion), unless you're from Long Island or Detroit.There are other details that I can't all describe here. Just Google for NY or sheet pan pizza recipes on YouTube to get you started. Modify as desired with my recipe above.Hope this helps.Mangia. Ciao.Parking: No.
Atmosphere: 3
Food: 3
Service: 4
Recommended dishes: Cheese Pizza
Dude with the long hair and beanie was just an attitude filled d bag. Shouldn't be working counter. Just enamoured with his phone. Place has no seating. Gave a generous tip. Guy was still a prick. Great pizza
Atmosphere: 1
Food: 5
Service: 1
I live in Kittery. Their pie is just OK. I make much better pizza at home, but it's taken me over 10 years to learn the secrets of a true pizzaiollo. For starters, their red sauce is too bland. I use a blend of crushed tomatoes (28oz), petite-cut (28oz) for a more rustic style, and small can (8oz) of paste so it's thicker than a spaghetti sauce. I prefer Cento brand, but Hunts is good too and less expensive. Drain the juice from petite-cut and set aside the cubes, but save the juice. Add the juice, crushed tomatoes and paste to a sauce pan. Now add the flavors. It needs sauteed chopped garlic for a marinara influence, an acid like red wine vinegar for a little tang, salt, pepper, oregano, touch of hot pepper flakes (optional), splash of sweet marsala (optional) and a little sweetness - either a few pinches of sugar or I prefer a bit of orange soda (learned this from Pizzeria Regina in Boston). Heat the sauce until just simmering, then turn off the heat. Now add the petite-cut cubes. This makes a fresh tasting sauce that is not over cooked, since the sauce will be fully cooked when the pizza is in the oven. Next, their crust is too stiff and cardboard-like. My dough is an upgrade from standard NY style pizza crust with more hydration, and olive oil: closer to a Neapolitan/NYC hybrid dough. It needs to be cold-fermented in the fridge for 1 to 2 days, with 3 days the ideal (learned this from Tony Gemignani. Tony is an 11-time world pizza champion). I also like a cheese blend closer to a Papa Gino's style - 70% mozzarella, 25% mild white cheddar, and 5% romano (learned this from a former Papa GIno's employee). The pizza itself is shaped using semolina flour on the work surface, which act like ball bearings when you put it on the pizza peel. Using bench flour changes the hydration of the dough and makes it more like a saltine cracker (bad). And finally, I cook my pizzas in a 550 degree oven on a steel pizza "stone". It needs to be preheated for at least an hour to get hot enough. Cook time is under 5 minutes for a crispy outer crust and puffy inner crust. My pies are medium thin, like a Papa Ginos / Regina hybrid style. This ensures there is little to no flop on the individual slices: just in case Dave Portnoy comes over for a pizza party and does a review (search for "barstool pizza review" on youtube - he's the Man). I'd give my pie about a 9.1 Portnoy-style score, only because I don't have a wood or coal fired oven, which adds a char flavor that you can't get with an electric oven. This recipe is also good for a Grandma / Sicilian style sheet pan pizza without the need for a pizza stone/steel. Just do me a favor and don't put the sauce on top of the cheese. It's not American (my opinion), unless you're from Long Island or Detroit. There are other details that I can't all describe here. Just Google for NY or sheet pan pizza recipes on YouTube to get you started. Modify as desired with my recipe above. Hope this helps. Mangia. Ciao.
we have been fully supportive since you have opened and have told several people how good your food is. on Xmas Eve we ordered 4 pies and 40 wings( which the entire order was supposed to be buffalo and they were all just plain) 2 pizzas wrong so more than half the order was wrong. I specifically asked the person on the phone to read my order back to me to make sure it was correct and that person did that. I've left voicemails as well as several messages on social media looking to discuss this with no response.
To be expected at this location, there is minimal parking. Or, go to another parking lot and walk over. They have small counters attached to the wall with tall stools for a few people to sit on. In my opinion, it's best to call in advance and get it as takeout. The pizza was good, but over priced for the quality. The staff was......maybe having a bad day.