Truthfully, we were hoping to try Biga Pizza Brick Oven Pizza while spending our last day in Missoula on a family road trip. But because it was Labor Day Weekend, Biga was closed.
We tried two other promising pizza joints in town, the Bridge being one of them.
The Bridge uses local ingredients from local purveyors, including Wheat Montana flour for its pizza dough, which we could totally tell from our pepperoni slices. The slices, btw, were flying out of the heated display case the early evening we visited (Sunday).
We loved the thick, chewy N.Y. style crust. But found the tomato sauce lacking. Pie Hole's is better, punchier. Bridge's tomato sauce kind of melded in the background. Our slices tasted more like very good artisan bread than pizza.
If you're more adventurous, try their other pizzas. There are some wild combinations.
We also ordered the spaghetti with meatballs, just to see if it was like the kind we prefer up in the East Coast where we're both from. OMG, it was so different, yet held up to our standards.
There's something different in the sauce, some ingredient that lifts the dish from your run-of-the-mill N.Y. copycat. The meatballs were also very delicious, not too dense, fluffy without being gross with cheap fillers. The only thing I would suggest is to ease up on the sauce to homemade pasta (Wheat Montana's non-GMO flour to the rescue again!) ratio. Way too much sauce. The Wheat Montana-baked bread slices were lukewarm and almost mushy by the time I made it back to our table (this girl cut in front of me and took forever ordering :().
The Bridge Pizza was packed with people. We had to park a few streets away in a residential area. Always a good sign.
What's even weirder is this restaurant also serves burritos. I saw Vietnamese condiments on the checkout counter. Making pizza and Mexican with Asian condiments, what?
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