Jimmy's Bar and Oven: Pizza from the Oven, and More

Let's talk about pizza for a bit—that indispensable element at slumber parties, college cram sessions, and weekday office lunches.  Thin-crust, deep-dish, wood-fired, extra cheese; you name it, you can find it.  One might find a hundred different pizzas on one city block, but all of us keep a mental note of our favorite topping combinations (mine is sausage with black olives and mushrooms) to fall back on, ready to roll off the tongue when the swarthy, stubble-cheeked pizza guy frowns at us for taking too long to order.

Though Boston might not have the pizza definitude of, say, New York, or Chicago, we know what we like, and we have some dang fine pies to our name.  Which brings me to Jimmy's Bar and Oven on Beacon Street, where the 'oven' in the restaurant's name is a Wood Stone model, churning out pizzas from a fire that burns close to a thousand degrees Farenheit.  The benefit of that heat appears in the crust: a high baking temperature produces a crispier crust and more even cooking.  Jimmy's crust is substantial enough to hold all the toppings, but not so thick that it overshadows the toppings.  And, it's crispy all the way through—a rarity, even among some of the best pizza makers.
Read the rest of this review at the Brookline Patch...