Spruce Creek Pizza — Restaurant in Kittery

I live in Kittery. Their pie is just OK.

I make much better pizza at home, but it's taken me over 10 years to learn the secrets of a true pizzaiollo. For starters, their red sauce is too bland. I use a blend of crushed tomatoes (28oz), petite-cut (28oz) for a more rustic style, and small can (8oz) of paste so it's thicker than a spaghetti sauce. I prefer Cento brand, but Hunts is good too and less expensive. Drain the juice from petite-cut and set aside the cubes, but save the juice. Add the juice, crushed tomatoes and paste to a sauce pan. Now add the flavors. It needs sauteed chopped garlic for a marinara influence, an acid like red wine vinegar for a little tang, salt, pepper, oregano, touch of hot pepper flakes (optional), splash of sweet marsala (optional) and a little sweetness - either a few pinches of sugar or I prefer a bit of orange soda (learned this from Pizzeria Regina in Boston). Heat the sauce until just simmering, then turn off the heat. Now add the petite-cut cubes. This makes a fresh tasting sauce that is not over cooked, since the sauce will be fully cooked when the pizza is in the oven.

Next, their crust is too stiff and cardboard-like. My dough is an upgrade from standard NY style pizza crust with more hydration, and olive oil: closer to a Neapolitan/NYC hybrid dough. It needs to be cold-fermented in the fridge for 1 to 2 days, with 3 days the ideal (learned this from Tony Gemignani. Tony is an 11-time world pizza champion). I also like a cheese blend closer to a Papa Gino's style - 70% mozzarella, 25% mild white cheddar, and 5% romano (learned this from a former Papa GIno's employee). The pizza itself is shaped using semolina flour on the work surface, which act like ball bearings when you put it on the pizza peel. Using bench flour changes the hydration of the dough and makes it more like a saltine cracker (bad).

And finally, I cook my pizzas in a 550 degree oven on a steel pizza "stone". It needs to be preheated for at least an hour to get hot enough. Cook time is under 5 minutes for a crispy outer crust and puffy inner crust. My pies are medium thin, like a Papa Ginos / Regina hybrid style. This ensures there is little to no flop on the individual slices: just in case Dave Portnoy comes over for a pizza party and does a review (search for "barstool pizza review" on youtube - he's the Man). I'd give my pie about a 9.1 Portnoy-style score, only because I don't have a wood or coal fired oven, which adds a char flavor that you can't get with an electric oven. This recipe is also good for a Grandma / Sicilian style sheet pan pizza without the need for a pizza stone/steel. Just do me a favor and don't put the sauce on top of the cheese. It's not American (my opinion), unless you're from Long Island or Detroit.

There are other details that I can't all describe here. Just Google for NY or sheet pan pizza recipes on YouTube to get you started. Modify as desired with my recipe above.

Hope this...

Spruce Creek Pizza is an absolute gem in the vibrant outlets area of Kittery, Maine, and a delightful addition to the local dining scene. This charming pizzeria offers a wonderful selection, with whole pies and pizza by the slice, making it a perfect choice for a quick and delicious bite while exploring the area.

One standout dish that stole the show was their Grandma Sicilian style pizza. Every bite was a burst of flavors and textures, leaving us craving more. The best part? At just $5 a slice, it not only satisfied our taste buds but also offered better value for money compared to the neighboring Subway Sandwich Shop.

The staff at Spruce Creek Pizza deserves special mention for their warmth and attentiveness. Throughout our visit, several team members, including the manager or owner, took the time to engage with us, ensuring we were having a great experience. Their genuine interest and gratitude for our visit added a personal touch to the whole dining affair.

To our surprise, a single slice was more than enough to fill us up for lunch, making Spruce Creek Pizza a fantastic option for a quick and satisfying meal that won't break the bank. When compared to the typical fast food or fast-casual choices in the area, this place truly stands out in terms of taste, experience, and affordability.

After this delightful experience, I can confidently say that Spruce Creek Pizza has become my new favorite spot for a slice in the Kittery/York/Portsmouth region. If you find yourself in the area, make sure to drop by and indulge in the scrumptious offerings this pizzeria has to offer; you won't be...

What a great new pizza 🍕 place. Located at a busy, but accessible spot. Next to the Mobile gas station and across from Kittery Trading Post up near the Kittery Outlets. They’ve just opened. Mostly take-out only, but they will soon have stool seating. Not a sit down restaurant. Good to eat in if you’re solo or two people. Today we stood and ate slices. Awesome by the slice selections. The thin crust Grandma pizza was the star of the show. All the others were very good. The White Pizza needed either a little more seasoning or maybe garlic would make this another home-run. The kitchen staff we’re working hard and well together. The counter staff was exceptional and the transaction was very smooth. They were spot on with their timeliness of serving. This is a phenomenal location if you’re shopping at the outlets or if you’re heading into or out of southern Maine. Very...