All Purpose Pizzeria opened a year ago last March and it is a fairly large place.  There are a variety of seating options  which are placed fairly close together.  Some seating at the bar is available.  It has a cool tile floor and wood slats in the ceiling to cover the exposed duct work.  At lunch it is pretty much a pizza and sandwich shop, whereas at dinner there are a few more options, so it was not surprising to find a number of families with children eating there.  We wanted wine by the bottle and the list is on the back of the dinner menu so I was able to get a photo of that to include with this.  Service was friendly, efficient and helpful.  

 

We started with one of  their popular items Batter Fried Beans which is a tempura like batter on snap peas, roma beans,  honey mustard, basil.  Besides the listed ones we also found wax beans, round and flat green beans.  They were all cooked just enough to eliminate any toughness and then coated in a tempura like batter.  Not too greasy and very crisp.  They were served with a honey mustard sauce and sprinkled with basil leaves.  I liked the sauce but couldn’t decide if I liked it better to eat the beans plain or dipped – both were good options.  A tasty appetizer and plenty for 2 to split.

 

Pizzas are 10-12 inches wide with a thickened edge and less doughy but firm center.  The various ingredients were generously distributed and the crust was able to hold up to and stay crisp underneath them.  The Duke #7 is with tomatoes, ‘nduja, mozzarella, scamorza, sweet red peppers, giardiniera and oregano.  I found the giardiniera bits to be too crisp to combine well with the other ingredients – they tended to fall off.   The sausage was too meaty and mealy.  This one is popular but I wouldn’t order it again.

 

On the other hand another popular one was the Buona with tomato, pepperoni, mozzarella, chili honey, basil and grana.  This one worked way better.  The nice quality pepperoni had lots of flavor and worked well with the cheese.  Adding honey was a nice touch to give it a bit of sweetness to nicely contrast the saltiness of the meat.  It was one I’d have again.  Again though, most importantly both crusts were delicious and made the pies a standout.