Pizza hews toward the Neapolitan style: thin of crust and cooked in a wood-burning oven. (The temperature readout, visible from the bar, showed just north of 600 degrees.) The crust is speckled with char but retains a distinct character and a light chew. Of the five varieties available, I went with the "Salsiccia": sweet Italian sausage made in-house, onions, garlic and green bell peppers with fresh mozzarella and tomato sauce. Click here to continue reading Ian Froeb's review of Mad Tomato. Photos by Jennifer Silverberg.
Mad Tomato
8000 Carondelet Clayton, MO 63105
Clayton
314-932-5733