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Gigi’s Italian Kitchen

I think it’s safe to say at this point that wood-fired pizza is no longer a novelty. We haven’t quite reached the point of a wood-fired place in every neighborhood, but we’re not far off.
One of the latest is Gigi’s Italian Kitchen in Irondequoit. This joins an already-busy scene near Hudson and Titus, which includes 2 Ton Tony’s, Mark’s, Bay Goodman, Cam’s, and Little Caesar’s, all within a few blocks of each other.
Gigi’s is not perhaps a direct competitor of those, since it’s a bar and restaurant rather than a straight pizzeria, but it still adds to a crowded pizza field in that neck of the woods.
Gigi’s menu offers six specialty pizzas, and a substantial list of make-your-own options, with five sauces, fourteen veggies, and seven meat toppings, plus a fresh-mozzarella option.
As usual, I went with the Margherita (Gigi’s gets a point for spelling it correctly). It’s described as topped with “simple” red tomato sauce, fresh mozzarella, and basil, with is pretty much the description of a classic Margherita.
First impression? Nice-looking pizza, not too blackened along the edge (I’ve seen too many wood-fired places that think that blackening the edge is what it’s all about), melted but not browned fresh mozzarella, and wilted leaves of basil. And the sauce wasn’t totally evaporated, which was another plus.
Next, I checked the underside. It was well blackened, and firm but not quite crackly. I picked up a pleasant aroma of toasted bread.
Tbe toppings were very good. I intend to follow this up with a talk with Gigi’s pizzaiolo, but as I write this, it’s Friday at lunchtime, so it’s probably not the best time to try that. But I’d like to know what the difference is between Gigi’s “NY Style Red Sauce” and their “simple” red sauce. I’m …read more

Source:: Rochester NY Pizza