Oakfire

A little overpriced for what you get. As a Celiac, I appreciated the GF options.

I have been to this place multiple times and have gone here specifically for the gluten-free pizza. During my visit last week, I had some of the worst pizza ever. Every pizza, gluten-free and otherwise, literally had a puddle of water in the center, and all the ingredients fell off. My group of 11 ordered over 5 pizzas and all of them were undercooked and watery. Then, when I complained, the manager said all the pizzas we ordered always turn out that way because of the ingredients, like all the cheese. I have been to thousands of pizza restaurants and this was the first time every pizza I had was watery in the center, including this same restaurant. Lastly, the manager gave us a measly $12 discount on a $250 bill for these terrible pizzas. Needless to say, I will never go to this place again.

Consistency lacking, and knowledge of wood-fired ovens nonexistent. Their first $40K+ kiln got pulled for not standing up to summer pie orders. Yet, nobody’s mentioned it’s all an aesthetic attempt and not a culinary effort. Bigger turnover shouldn’t continue to come with undercooked pizza, crusts, and the inability to know how to throw down or properly bake these Napoli disks: 1) Less moisture in dough prep (try super-thinned cracker-esque crusts as options), in summer with high turnover of guests, 2) more olive oil to stabilize and leavening or yeast for some rise in the pie’s center, 3) tiniest of the most flavorful paste-based sauce (not a crushed canned tomato base), 4) butter-garlic-clam/shrimp-white-sauces cook quicker than red, and a few cooled caper sprinkles and fresh basil leaves at the table, 5) for meats, dried herb red sauce and well-drained or low moisture pork-beef and motz (full fat cheese but again low-moisture), and guess what? Put most of the cheese ON THE CRUST’S RIM!!! Stops it burning or getting too chewy or bland, and keeps the center from getting soggy because of too much center cheese weight. Finally, get A cauliflower or almond and cassava crust maker. Or buy Walmart's frozen gluten-free dough and be amazed😀. Thanks to owner’s response, but traditional napolpizza isn’t “defined” by soggy-fork-necessary-fixes, nor requires a napkin to blot wetnesses or excessive oils. It has bottom crusting and not just edges. Nor did anyone attempt to respond to better ingredient placement on the pie, letting alone leavening enhancements (as flour/water crusts) don’t rise to the occasion of good pies. Many Napoleon style pizzas have baked crust consistency throughout. Yours lacks, due to a purveyors false pride. Do better please!