RedBrick Pizza

After my last visit to RedBrick Pizza in Sanford, I wrote that I would probably not go back because I was underwhelmed. But I went back to give them a second try after getting an email telling me they were under new management and a similar comment on my previous blog post. So, almost two years to the day later, we once again ventured to RedBrick Pizza to give them a second try. It was later in the evening, past 7 PM on a Saturday evening, and we were in search of a light bite to eat.

The place was not very busy when we entered, maybe three or so tables occupied. But we were promptly greeted and our order promptly taken. Also, it arrived rather quickly. We'd barely uttered the words "medium pepperoni with mushrooms" when we saw our pizza being made. So, the service was friendly, the restaurant was clean, and the food arrived promptly and nice and hot.

Our pepperoni and mushroom pizza was OK, but just OK. I guess the first thing that confused me was how the pizza dough was made. RedBrick says they are "gourmet" pizza, but they use a machine to press out the dough into a nice, neat, round with a nice, neat, precise raised edge. The dough was just OK, nothing really set it apart, and I think a hand pressed/made crust is far superior to a machine made crust. The sauce and cheese and toppings were good and the pizza was cooked properly. So it was a good pizza. But just not a great pizza. It was served hot and fresh and fast and for the just-over $11 price, not too bad, but it just did not strike me as gourmet. However, if I was looking to have a decent pizza cooked properly and served fast, I would come back. Still, the experience was not enough to convince me to change my urbanspoon.com vote, sorry. It was OK, but there is much better pizza in the area. Of course, those places (like Caffe Positano and Terra Mia) are usually much more busy and much harder to get into, but there's a reason for that. And a reason that RedBrick was so not-busy on a Saturday evening.