Introduction to the Journey
What’s up, everyone? I’m Nico, I’m Chris, and we are exploring Spanish food today. We are in the city of Chelsea, very close to Boston, and I’m excited because we’ve come to one of the best pizza restaurants in the entire country. Yes, you heard that right! This wood-fired restaurant is second on the Real Stock pizza list across the nation.
The Real Stock Pizza Experience
They use a wood-fired oven, and all their pizzas are homemade with Napolitan-style dough. Unfortunately, we weren’t allowed to film inside, so we decided to grab the pizzas to-go and enjoy them at a nearby bar. But wait—prepare your lunch, dinner, or whatever meal you’re having, and join us on this pizza adventure. Let’s dig in!
The First Pizza: A Spicy, Flavorful Delight
Our first pizza features sausages, oregano, cherry peppers, and pecorino cheese. It looks fantastic! As mentioned, this Napolitan dough is known for its airy, bubbly edges. The dough is stretched between 12 to 48 hours, and it’s beautifully elastic, not crunchy. The first flavor that hits your mouth is the tomato, followed by a slight spiciness from the salad—light but not overpowering. The pizza is airy, light, and easy to eat. I could easily devour four of these! The bubbles in the dough are a result of the long fermentation process, which is key to its deliciousness. The edges are also a must-try, especially with the fresh oregano.
The Second Pizza: A Gorgonzola Dream
Next up, we have a pizza with ham, Gorgonzola, mozzarella cheese, and a balsamic drizzle. The combination of flavors is amazing, with the ham being tender and flavorful, though not the best I’ve had. The Gorgonzola adds a mild sharpness that balances well with the mozzarella. The balsamic touches on the sweetness without overwhelming the pizza. The freshness of the ingredients really shines through, and I love how light and airy the crust is.
The Third Pizza: Funghi Perfection
This pizza features roasted fungi (mushrooms), ricotta, arugula, and truffle oil. It’s a white pizza—no tomato sauce here. Even when cold, this pizza holds up well. The truffle oil brings a lovely richness without being too overpowering. The mushrooms are earthy and work beautifully with the creamy ricotta. Overall, the balance of flavors is perfect, and you can truly taste the care in the ingredients.
The Fourth Pizza: Chicken and Pesto Delight
This pizza comes with roasted chicken, bacon, pesto, and mozzarella. The chicken is tender and juicy, and while it’s not dry, it could use a little more pesto flavor. The pesto is a bit underwhelming, not as vibrant as I hoped. Still, the combination of ingredients is solid, and the pizza is hearty with a good balance of protein. A small downside is the lack of tomato, which could have brought a bit more brightness to the dish. Overall, though, it’s a solid pizza.
A Sweet Ending: Nutella Pizza
We couldn’t leave without trying the Nutella pizza, topped with strawberries, bananas, and a sprinkle of mint leaves. The pizza is quick to prepare, and the fruit is cooked just right—soft but not mushy. The mint adds a refreshing note, though it’s subtle. The combination of sweet ingredients works beautifully together, making this pizza a perfect dessert option.
Total Check and Prices
The total check came to $100.58. Here’s the breakdown:
- Fungi Pizza: $19
- Prosciutto Pizza: $21
- Pollo Rosoto Pizza: $19
- Nutella Pizza: $16
Final Thoughts on the Restaurant
When it comes to pricing, I think it’s a great value, especially considering the quality of the pizzas. I’ve definitely paid more than $20 for a pizza that wasn’t as good. My personal favorite was the Fungi pizza, thanks to the unique flavors of the mushrooms and truffle oil. The place is small, with a few tables inside and a small terrace outside, so reservations are recommended.
If you’re looking for some of the best pizza in the United States, this place is a must-visit. It’s hands down the best pizza I’ve had here, and if you like this kind of content, don’t forget to like, subscribe, and leave a comment below! We read everything, and we’ll see you in the next one.
