By JIM WILLIS
With at least a half-dozen places to grab a pizza in downtown Red Bank, a pizzeria has to differentiate itself if it’s going to stand out.
Step inside Biagio Wood Fired Pizza on Broad Street and you get a sense right away that there’s something different going on. An enormous red oven stands in the center, glowing with flaming logs.
Biagio initially stoked our interest with its arugula-topped pizza, which helped redefine for us the universe of appropriate pizza toppings. To get the lowdown on the fire-breathing oven, Piehole caught up with Biagio pizzaiolo, Alberto “Tito” Vega.