High quality ingredients but the crust ended up crisp rather than soft and bready on the outer edge.
We are selling our house and it just listed this weekend, so we spent the day during showings killing time at my brother's house on the west side of Noblesville. Since we were over by Hazel Dell it was the perfect time to try Pizzology in Carmel (view on map).
Chris has been there before once a long time ago, and I have never been there. I was excited about the wood fired pizza because I loved Bad Dad Brewing and King Dough and I think they are both supposed to be a similar style.
I looked up the menu on my phone and split the Bee Keeper pizza with my brother. Chris got just a basic pepperoni, and my sister-in-law Melissa got the Margherita pizza.
Bee Keeper is a wood fired pizza with red sauce, soppressata, jalapeño, local honey and fresh mozzarella. We had to google soppressata, it’s basically an Italian dry salami, a little earthier and gamier than pepperoni.
The combination of sweet heat from the jalapeño and honey almost tastes like Chinese sweet and sour sauce at first. The flavor combination was fantastic but the wood fired dough didn’t hold up to the 3 mile car ride during carry out - it was a little hard and dry around the outer edge. Not sure if it would have been softer in the restaurant or if it’s always a little harder outer crust.
Chris said the last time he had it the outer crust was a little hard too. The middle is rather thin, which is expected in Neapolitan-ish pizza, and the center was soft.
It really wasn't in the car that long, I wonder why the outer edge was so crisp. I would try it again in person in the restaurant, but otherwise I'm not clamoring to go back. The Bee Keeper pizza really did have a great flavor combination.