What a nice building for a pizzeria. The ovens look like brand new Pizza Master ovens. Really a great setup in here and a nice place to fine in at. They have a host of specialty slices that look good. But their plain is average.
You know the deal: Medium thin, likely same day dough with little fermentation, brown bake crust, moderate chew, not well baked on top, 8oz tomato sauce type sauce consistently, average cheese/sauce ratio, underseasoned sauce and cheese. Didn't flop.
Adding oregano improved things flavor-wise, as would grated cheese. Wish they were on by default.
I've now eaten at every pizzeria from Croton up to Mahopac. Might as well go to Baci's if you're in Croton.