I was introduced to buying pizza by weight when I lived in Italy as a student, so I thought it would be fun to try the same thing here in New York City.
Although I don't consider myself a stickler for upscale surroundings when heading out for some pizza, while waiting for the pie to be served, it was hard not to notice what an unattractive hodgepodge the decor at Pie is.
Trying to keep an open mind, though, I waited for my garden vegetable pizza (called Fresh Cubed) to arrive. This variety was one of the more attractive toppings of the long counter's worth of (glutenous) pizzas for regular eaters to choose from.
The pizza arrived looking bright and cheerful. The crust was crispy. But the pizza, although we were the only customers ordering, wasn't hot. The cubes of mozzarella were not melted. The tomatoes were cold. When I asked the server, she said, "Oh, that's the fresh mozzarella. The other mozzarella is melted." And she was correct.
There was a layer of mozzarella and (good-tasting) sauce UNDER the cold greens, tomato and fresh mozzarella. This idea that several cold toppings would be served on a hot pizza, thereby rendering it cool or lukewarm at best, was something it was impossible to determine from examining the toppings lineup behind the glass. Although she offered to heat it to melting, I declined, wondering what would happen to the chopped salad tomatoes and delicate leaves of basil.