This was a different kind of bar pie than I'm used to eating in Northern Jersey. The crust was more like pastry dough than pizza dough yet I can't say I was disappointed. For the most part, the flavors and textures worked.
While visiting Italy a few years back, I remember how diverse the styles of pizza were and how they varied literally from town to town; sometimes the variations were minimal, sometimes stark. This is what taught me how to enjoy all styles of pizza and not let myself become a tunnel-visioned diner when it comes to any type of food. I don't ever want to be that guy that thinks food such as pizza has got to be made a certain way. Thank you Italy.
The plain pie I ordered lacked flavor. The cheese was more creamy than the mozzarella covered pies I'm accustomed to at most pizzerias in North Jersey. By the time I picked up my 3rd slice, curiosity got the best of me and I asked the barmaid what type of cheese blend was used. That's when I saw what seemed to be a bit of an alarmed look across her face. After a slight pause, she answered, "why it's mozzarella of course!" Her expression as well as her answer made me think that I may have asked the question in an accusatory manner. I didn't. Fact is, I'm okay with cheese blends on my pizza. One of the pizzeria's I frequented as a child used only low moisture slicing provolone cheese instead of mozzarella; the proprietor claiming it was tastier. He was right.
In any event, this pizza would have been better enjoyed with a topping or two. I'd definitely return to the Nanuet Restaurant for a second round of tasting, I just wouldn't be in a hurry.