I make pizza now. So my pizza IQ has drastically jumped up, if I say so myself. I only say that because I can tell that this dough has a shit ton on oil/shortening in the dough recipe. Wouldn't be shocked if it exceeded 5% in baker's percentages.
Anyway, I've never seen more excess semolina on the bottom of the crust than at this place. That's a sign either the pie man has difficulty launching pies, maybe cause the dough's wet or they're inexperienced. I know from experience, heh.
Slice is thin from tip to toe, sauce not tomatoey, but not particularly seasoned, no trace of garlic or oregano, basil, or much salt, cheese perfectly fine.
As I mentioned at the start the dough has so much oil in it it ain’t crisp but nether is it chewy. Writing this review over a week later so forgot some of the details. But on my personal scale that gets 6.7.
