by Third Ave Hooligan
I’m not one who believes pizza could be (or really should be) a healthy meal. Then again, I am also a firm believer in the ideology that pizza should only be made by Italians (see our Liberty Square’s Mediterranean pie review). I’ve heard some great reviews by others about a whole wheat pie made by Palermo’s, so the missus and I decided to be adventurous and give it a whirl.
Just upon calling for a pick-up order, the voice on the other line was friendly and inviting. I could sense a smile on the other end of the phone. When I picked up the pie, it was piping hot and the gentleman on the other side of the counter was kind enough to double-check that my pizza was properly topped with peppers and onions.
Upon initial inspection, you can’t even tell that the super-thin crust is made of healthy whole wheat. The gang at Palermo’s also does a great job at piling on the toppings, but not adding too many that they’re falling off your slice when you liberate it from the rest of its compadres.
T
he sauce is slightly sweet, but in no way overpowering, and the cheese is plentiful. The wheat-yness of the crust is unnoticeable until you get to the very end of the slice. Sadly, that’s where the pie lost me. One of my favorite parts of pizza is getting to crust and the dryness of the wheat flour did not make me want to eat the whole slice. So, dare I say, I didn’t eat the whole slice of pie. My wife, on the other hand, ate my crust AND ate the man-imum (3 slices for those of you who don’t know).
Another drawback is the price, the whole wheat is not cheap ($16 with 2 toppings) and only available as a large.
IMHO, there’s nothing better in life than a slightly greasy slice of ‘za and a cold beer, but I have to say that Palermo’s whole wheat pizza made me a believer that a restaurant specializing in Isreali and Mediterranean cuisine can make a fine pizza that has some healthy qualities. I’d suggest that rather than having a beer with this pizza, you have a glass of red wine.
Six out of eight slices, because it’s heart-healthy.
Alright, now down to the nitty gritty… Sal’s crust is very similar to Mimmo’s, it’s a thin crust, slightly crispy and very light. The sauce is sweet with hints of parsley and basil and balances nicely with the saltiness of the cheese. Overall, everything works together deliciously. Maybe it was me, but the large pie didn’t seem so large and I easily housed the three-slice MAN-imum. Sal’s pie is a little bit pricier than most, but it’s TOTALLY worth it. Hands down one of the best pies in town and worth the drive for pick up (remember, beer selection.)
While driving around the area prior to buying our home, we drove past 
The main problems I had with this pie were the sauce (too little) and the crust. The light and flaky texture of crust is great and more than serviceable; however it lacked the thickness that I prefer. It was a bit light in the loafers, and it also had a bit of a distracting aftertaste… Kinda sourdough-ish.
Wow! I’m impressed… 
The ingredients are top notch. The first thing you’ll notice is a semi-firm and super crusty crust. There’s some kind of granules on the bottom like you’d expect to find on artisan Italian bread. It’s not too much though, it’s just right.
