Although meatless and somewhat richer and spicier, this pizza offered similar charms as the pepperoni pie. As anticipated, the zesty, edge-blackened pepperoni arrived glistening with heat-rendered fat, but this was otherwise a relatively grease-restrained pizza.Ī creamier and tangier pasta-style sauce was dolloped atop each slice of the equally delicious vodka pie ($23). The crust was additionally adorned with a lively crushed-tomato sauce, attractively browned mozzarella and locally sourced Ezzo’s “cup-and-char” pepperoni offset by a cooling basil chiffonade in the pepperoni pie ($25).
Saylor is a 27-year-old Youngstown native who is described on the Wizard of Za website as having grown up in the kitchen, “stirring up sauces on the stove as early as 3 years old.” The wizard who creates these wildly in-demand Sicilian-style pizzas in addition to pulling the levers of this marketing-savvy company is Spencer Saylor. So be prepared to jump through hoops if you currently want a pie from this breakout business that has quickly evolved from a social-media sensation and home-cooked-pizza purveyor into an actual (if unusual) Clintonville pizzeria with a fancy Neapolitan-style oven. It isn't uncommon for The Wizard of Za to have multi-week wait times for customers, who are required to make their purchase via a reservation-only online ordering system, with pizzas generally selling out long in advance. What’s the longest you’ve ever waited for a pizza? I likely have that time beat, because I waited 60 days - that’s not a typo - to receive the pizzas I ordered from the Wizard of Za.