Slice the Pizza Spot definitely looks like something out of Mad Max. Made out of a ribbed steel A-frame roof, an old Airstream trailer, and other rustic architectural oddities, the Aledo eatery could easily be mistaken for a wild-eyed chicken farmer’s house. Thankfully, a Vegas-style marquee proclaiming “Slice the Pizza Spot” sits on the lawn out front.
The inside is dive bar-y but also clean and comfortable, with lots of seating. Old picket fences line the walls, the floor is polished granite, and the ordering area/kitchen is marked off by the sort of still-sturdy scrap wood that your inner child may want to use to build a fort. From here, you can spot the huge wood-fired pizza oven, hovering at 900 degrees.
After ordering on a recent evening, my guest and I decided to hit the patio, where we were able to get up close and personal with the trailer –– it’s been converted into a bar with several beers on tap. Most of them are macrobrews, but there are some locals too. (Wine is also available but not liquor.) Organized atop loose gravel are several picnic tables, some under the A-frame roof, some under the sky. One section of tables seems designed to accommodate only parties of two, which makes a lot of sense because Slice seems like a cool first-date destination. (This isn’t to say Slice is not kid-friendly. The patio also has a kid zone, filled with tire courses and some other fun stuff for the little ones.)
The pizza, while delicious, is perplexing. It falls somewhere between New York City- and Chicago-style. While the toppings are mountainous (like deep dish), the sauce is light and the crust thin (a la Joe’s in Greenwich Village). Slice also has a unique take on cheese. The mozzarella doesn’t smother entire pies. Rather, it is grouped in large plops. Along with the copious toppings and the thin crust, the cheese globs may tempt you to reach for your knife and fork. Three words: Don’t do it. You’ll only send toppings flying everywhere, and the crust, despite its flimsy appearance, is incredibly sturdy, more than capable of supporting the tonnage of toppings.
Slice’s version of “the works” is the Caroline. The pepperoni, sausage, mushrooms, onions, spinach, and basil all tasted really fresh and made for explosive bites of sweet and savory.
The Meathead was aromatic and zesty, with mounds of pepperoni, sausage, and soppressata (an Italian dry salami), and the pesto pie was heavy with basil-infused flavor.
Slice is very accommodating with substitutions. Not only will the cooks offer to replace a topping, but they will divide toppings into quarters –– as an ex pizza maker, I know this is an incredibly annoying request.
Slice’s Bread Bites were also fantastic, especially when dipped in ranch dressing.
Of course, ranch also goes good with pizza, but Slice’s slices are so tasty, you won’t even need it.
Slice the Pizza Spot
9650 E Bankhead Hwy, Aledo. 817-441-1466. 11am-8pm Sun, 5pm-9pm Wed-Thu, 11am-10pm Fri-Sat. All major credit cards accepted.
Slice the Pizza Spot
Bread Bites $3