Bruno's Pizzeria

Good music and great pizza. Called in an order and the weather was so nice we decided to eat on the picnic tables outside. The pizza is awesome, the only real N.Y. pizza I've found in New Mexico. Don't get me wrong, I love Upper Crust, Tender Fire, and Backroad... but Bruno's scratches that N.Y. pizza itch. In addition, Bruno's has plenty of red pepper, parm, and Italian seasoning on site. Folks working there also checked on us a few times which I loved but didn't expect. Can't wait for them to get into a building which sounds like it the plan. In the meantime stop by and pick up a pizza.

Oustanding flavor. Crust is on the thin side. Its more NY fold over style. Not my preference for a typical Margherita pizza but I'll go back anytime I'm in the area because its the best tasting pizza
I've ever had. Once they get the restaurant open with a good hot oven they are gonna kill 😋.

It really is easily the best pizza in Santa Fe or Albuquerque (& by extension, Taos) -- so fresh & flavorful & expertly crafted. Hot tip: get an extra cheese with artichoke & pesto, like this, and you will gobble down the whole thing by yourself and not regret it!

I’ve lived in NM for a majority of my life and granted I haven’t for some time, This is the best pizza I’ve ever had in this state; hands down. Heck, it’s even good in regards to pizza I’ve had in the rest of the world.

I had a good long discussion with the owner/family about their techniques and they were surprised by my knowledge level. They prefer a biga preferment for their dough which adds an amazing depth of flavor to their crust. Wood fired at 900° to give that little bit of char on the bottom. They do use a 65-70% (estimated by the texture feel) hydration so if you’re expecting a crispy slice that has zero flop, this isn’t it. Im not saying that as bad thing though.

Their sauce was on point, not to sweet or bland. It added excellent flavor to the overall pie.

The one fault I will give it is the cheese they used. It was full fat, which is good, but unfortunately using 100% full fat mozz generally makes for a pretty greasy slice. Though it could have been exacerbated by the pepps, it was still noticeable. BUT HEY, it’s pizza. Some of that is expected.

This is a solid pizza that shouldn’t be skipped. However their hours are somewhat bonkers and inconsistent. 11-3pm/4pm is kinda hard for people to make so you’ll have to take a special trip. Not something you can pick up on your way home for dinner..