Diner, Drive-In or Dive #4: Brick Oven Pizza... a little slice of heaven

New York style. Chicago style. Thin crust. Deep dish. Stuffed crust. Red sauce. White sauce. Yep, we're talking about pizza! Originating in Neapolitan cuisine more than 200 years ago, pizza can now be found in almost every ethnic culture made with toppings common to geographical location and culture. Today's "Triple D" recommendation from Guy Fieri was Brick Oven Pizza in the Fells Point neighborhood of Baltimore, Maryland featuring good ol' fashioned American pizza.

Situated on a corner, Brick Oven Pizza's entrance is the corner of the restaurant. From the outside, it looks a little like a dive...  like most of the "Triple D" places.

Experts agree that a wood-burning brick oven and quality ingredients are essential to making the best pizza... and Brick Oven Pizza (BOP) has both. Their brick oven burns hardwood oak and maple 24/7 (yes, even when they're closed!) keeping the oven between 750° and 900°. The result is simply a most scrumptious pizza! The crust is crispy but not crunchy and hard. The sauce is delicious and the cheese is the stringiest I've had in awhile. MmmMmm!!

The inside of BOP is more like a diner than a dive. Murals on the walls along with an Internet Juke Box give it a very urban feel. 

We'll definitely be back- I want to try the mac-n-cheese pizza or the baked ziti pizza. BOP is the only pizza place I know of where you can build your own slice of pizza which is then baked fresh. Or you can get the 52 topping pizza (everything they have!) for $179. However you slice it, it's a terrific pizza pie!