Listen, nay-sayers: Their pizza is AWESOME.
I totally get the ‘gas fired oven?!’ question/critique*, but I’ll tell you, these dudes have done more research/made more inquiries and taken field trips to more pizza shops (to research and inquire there/from them, too) than anyone reading this has likely ever done before in their entire LIVES to understand and present to people the best possible pie/slice they can.
They are very conscious of a critical eye on their establishment, and have done over a years’ worth of further test MAKING (where they applied all they learned from said aforementioned field trips, etc.) these pies to make a killer pizza that also satisfies their own, personal rigorous quality standard; they’re not just some hipster capitalists who thought of a clever way to make money, this venture was borne from a desire to create a fantastic pizza place in the neighborhood we call home (that also serves the COMMUNITY around it by using fresh, local ingredients and having plans to host many events connected to and encouraging a shared love of this universally loved food (amongst other great, positive, and not entirely food/pizza-related things) with their immediate neighbors (and anyone else who stops by for a try)) and to simply celebrate all that is great about PIZZA.
I’m sure Brian, Joe, Auston, and any of the other wonderful folks intimately involved with the making of the pizza (and Pizza Brian as a whole) would love to have a dialog about it with you, and, ultimately, how are you ever gonna know what’s really going on/how it is if you don’t come on out and TRY IT, anyway?
I really hope you can, and that you enjoy it as much as I do,
~Ethan
(yes, a friend of the pizza-makers)