Thicker than a bar pie but similar in circumference; and not as fancy as a tavern pizza but the thickness is about the same. The dough is actually rather floppy and soft, slightly undercooked. Thankfully the crust is super crunchy, with a well-done Detroit style hard char that is a signature of pan style pizza as opposed to the thin crust crisp on typical bar pies. The cheese is thick, tight, and heavy with burn bubbles on the whole milk mozzarella, with a somewhat salty flavor. The sauce is decent but disappointing in its potency, buried by the other flavors of the cheese and particularly the greasy, buttery, blackened crust. The sauce lacks sweetness & spice and is also overpowered by the amount of cheese. Overall, it’s a solid pizza with the crust as the star but I still prefer a thin crust bar pie style instead.
