Barlo's Pizza

Back in the old days when I was in college I worked in a pizza place. As such I'm always interested in how pizza places make their product including crust, sauce, meats and spices used, and so on.

I was talking to some guys about pizza at the Brownsburg Fire Territory and one of the guys said, "I own two pizza restaurants." So we began to talk about their gourmet pizzas and that they even put their gourmet pizzas on the buffet unlike most pizza joints that only place the bland pizzas on the buffet. Very cool. So I made a mental note to try Barlo's Pizzeria. Later on this same guy handed me a gift certificate to his place and that sealed the deal.

We drove about 30 minutes from the West side to the Barlo's on Southport Road, which isn't bad for a Friday date night with my wife. I had read online that Barlo's is one of the elite pizza shops in Indy and that the pepperoni breadsticks are wonderful so that whet my appetite in a big way. After starting in on our Diet Cokes our friendly waitress brought us the best pepperoni breadsticks I've ever eaten. These breadsticks were so big they could have been a meal by themselves. They were crispy on the outside and chewy on the inside, and the pepperoni was addictively delicious.

There are many enticing menu choices but we went with half Margarita and the other half Meat Market. I always tend toward the massive amounts of meat pizzas and this one had a tastiness that is unequaled. However, and this surprised me, I liked the Margarita (no alcohol), which is meatless, even better.

Now for the technical. I love Barlo's approach to sauce. They are appropriately stingy with

the sauce. Too many shops use so much sauce the pizza takes on a spaghetti sauce flavor and hat is not good. Sauce should not be noticeable, it should just mix in and add to the overall taste. The crust was beautiful to the eye and a crispy, chewy star all by itself. Some shops have crust that is a handy vehicle for delivering the "pie" portion of the pizza to your mouth but isn't tasy enough to relish on it's own. Barlo's crust is primo.

Yes, this pizza gets a big REV on my varooom meter.:-)