Olio Pizzeria, a West Third Street fixture and destination pizza in its own right, will open a second location at the Grand Central Market this fall. This is part of the overhaul the market is currently going through, which includes newcomers like Valerie, G&B Coffee and Horse Thief BBQ. Owner Brad Kent says he's brining his "dream pizza oven" from Italy to bake the pizzas and all the toppings; there will be no gas or electricity at his stall.
Olio flies under the radar a bit but shouldn't: the pies are some of the most perfect wood-fired pizzas we've tasted in town. Kent ferments three styles of dough separately and blends them for his preferred texture and flavor, and uses olive and almond wood for the oven, which reaches 800 to 850 degrees. All of that renders soft, chewy, fluffy pizza crust with a uniformly crisp bottom. No flopping. Kent also lent his pizza-making expertise to the burgeoning Blaze Pizza chain, but his work at Olio is much more our speed.