I like all kinds (Well not the chain stuff.) of pizza. Gourmet pizza is nice once in a while, but I like the standard kind. To me, the keys are the crust and the sauce. As long as the toppings are fresh, I can't tell much difference. And non-fresh mozzarella is pretty standard everywhere. I had the thin crust and it was very tasty, cooked through (no doughy spot between the crust and the sauce) and slightly like a cracker. Just the way I like it. Their standard sauce is robust and they use enough of it. Plus, it tasted just as good cold the next day. I got take out and the staff was very accomodating with paper plates and napkins.
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