It's not Napoletana, but it is very good!
In a city desperate for really good pizza, Iggie's offers hope. I would not qualify this as ""great"" pizza, but it is very, very good and in my mind the best in Baltimore (and I've been to most of them all over the city).
Nothing compares to any type of pizza when made with fresh, high quality ingredients. From the Italian Doppio (tipo 00) flour, DOP rated San Marzano tomatoes, fresh mozerella and other quality ingredients, these pizzas exude bright and clean flavors.
There are no ""darker"" flavors from over roasted marinara sauces, the sauce is not overly sweet (many places put sugar in their sauce) and there is excellent harmony between the ingredients.
Add in very friendly owners, a BYOB policy and a fun communal space and you have all the makings of a very enjoyable evening. To use their own words, Iggies is indeed ""Pizza with a purpose"".
My only pet peeve with Iggies is that they claim, on their website, to be ""authentic Neopolitan pizza"", which is most definitely not true and arguably treading on the legal protection afforded to real pizza napoletana. This leads to confusion in the pizza world for people who think they are eating Napoletana. Iggies may be Napoletana in spirit, but it takes much more than the right ingredients to make Napoletana. The right technique and a wood fired oven are not only necessary, but are a legal requirement.
In this aspect Iggies could use improvement. They take the time and care enough to use Tipo 00 Italian pizza flour, but then turn around and pummel the beautiful dough with a wooden roller....something expressely forbidden in authentic Napoletana pizza making. This leaves a crust that is thin (not a bad thing) and while it develops a nice crisp to it that is enjoyable, it makes the crust too uniform without enough spring to the crust. It is possible to make very thin crust that is both crunchy AND springy.....a roller makes that impossible.
That being said, I usually make pizza at home. However, when I do not have time to make fresh dough and wait two days for it to rise, I jump into the car and head over to Calvert Street for Iggies. The Margherita, Pepe (arugula, ricotta and lemon) and Alice all sing in the mouth and satisfy this pizza lovers hunger every time. squisito!