Seby's Pizza in Winter Park
Seby’s Pizza
After a week-long trip eating around Manhattan and New Haven, the last thing I wanted when I returned to Orlando was pizza.
However, I realized a new spot had opened in Winter Park. While a new spot opening is not usually enough to lure after overeating pizzas up North, I went to the website of Seby's Pizza, and his thorough explanation of his methods piqued my interest.
His website starts with some credentials: "Chef Seby is a formally trained pizza chef and has trained with some of the world's most renowned pizza masters, including Enzo Coccia, Massimiliano Stamerra, and Leo Spizzirri. Originally from Long Island, Chef Seby has been heavily influenced by the elite pizzerias of Brooklyn and Manhattan like Di Fara, Luigi's, John's of Bleeker St, Patsy's, Joe's, and many others."
Those influences and love for the art of pizza making can be seen in the decor in the small dining room. Pictures of beloved NY pizzerias, along with other paraphernalia, line the walls.
Keep reading (which, sadly, most people will not). You will find that Chef Seby is meticulous with his method regarding the dough's fermentation process and the reverse-osmosis water filtration system he uses. For those unfamiliar with what that means, he describes it as his effort to emulate the taste of New York water. The water system filters 99.9% of contaminants and bacteria to produce clean, pristine, great-tasting water. This fresh, great-tasting water takes our pizza dough to another level.
On our first visit, he offered us glasses of this water, which tasted so pure, more than our at-home filters could ever replicate.
WHAT WE ORDERED:
First trips always mean overordering. We got three pies but opted for the smaller sizes to try and have some semblance of decorum.
The Rubirosa
Paying homage to Rubirosa NYC and their famous Tie Dye pie. Homemade marinara and vodka sauces, shredded mozzarella, fresh mozzarella, pesto drizzle.
The Nolita
Homemade tomato sauce, shredded mozzarella and provolone blend, pepperoni, salami, Italian sausage, fresh garlic, ricotta, and fresh grated Pecorino Romano.
The Bleecker Street
Homemade tomato sauce, shredded whole milk mozzarella, crumbled meatball, crumbled Italian sausage, onions, green peppers, mushrooms, and fresh grated Pecorino Romano.
WHY DO I LIKE THIS PIZZA SO MUCH?
First: I’m a big thin crust person. My favorite pizza from our last trip up North was Sally’s APizza in New Haven. I want a thin and crispy crust where I don’t feel like I’m eating a sandwich when I fold my pizza slice and go in for a bite. The crust at Seby’s also had flavor; it wasn’t bland and dry and didn’t have a hard chew, which is even more unforgivable. If it hurts my jaw to eat your pizza (or bagel or pastry, for that matter), I’m out.
Second: I do not like sweet sauce. It ruins the entire pizza for me, even if the crust and toppings are on point. Seby’s cause wasn’t sweet at all.
Third: The toppings and their ratio. My favorite pizza has been the Rubirosa pie, which has incredible savory flavors in that pesto, but even his plain cheese was inhaled by myself on a second visit.
After two visits and the addition of some delicious mozzarella sticks, I have no notes for Seby’s Pizza, and they are without my go-to. I’ve been very underwhelmed with some of the much-hyped pizza joints in town (not to mention bewildered by some of their health ratings upon further inspection). It’s okay if you try this pizza and don’t love it, but I do, and I’m happy Chef Seby is here.
1555 SR 436, STE 1321
Winter Park, FL 32792
Note they are closed Mondays and Tuesdays
