Had a chance a couple weeks ago to finally give Pyro a whirl. Worth noting was that there was a couple failed attempts to go(closed when hours stated they'd be open) prior to actually seeing them open. This is something that really grates on me( I could give a rats ass if its a cart, brick&mortar, canoe on the mississippi, etc..) so take that into consideration.
I had been waiting to post because I wanted to get back to my Pinnacle of pizzadom(Apizza Scholls naturally)to really be able to compare the two. Now I know what you're thinking, that that is an unfair comparison. I would agree with you, but I was pretty surprised(pleasantly) that it wasn't a ludicrous comparison. Pyro delivers on its Wood oven promise! Nice leopard spotted crust, well formed and evenly charred. All pizzas are 12". The Margharita that I got, was the most expensive pie on the menu at $8. Ingredients are of good-to-great quality, with the fresh mozz. and basil being standouts. I would say the sauce uses good canned tomatoes, but lacks zip and that good kick of heat that I like. The only thing that this pizza lacks when you compare it to world class pizzas, is that deep malt and yeast flavor in the crust, mixed with the perfect amount of chew. That being said, I would pull the trigger on a Pyro Pizza in a split second!
I liked it too, and have been meaning to go back for a while to see if the mozzarella-disintegrating-into-ricotta situation had been rectified. Even with that bizarre little mishap, I quite enjoyed my Margherita. I wonder if he's still using the same sauce that's naturally sweetened by roasted onions?
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This Is Pizza: http://thisispizza.blogspot.com/