Midici the Neapolitan Pizza

Double pepperoni pie. Good flavor. Limp undercarriage. Crunchy-ish crust. A little doughy though. Really oily as well.

Good pie, not great. Could use a crispier crust. Good atmosphere.

It was definitely a decent pie but left alot on the table to be desired. The flavor was fantastic but it needed just a touch more sauce and the dough was a little on the chewy side. Overall, solid pie.

Solid pizza. Good SLC flop, but cheese a little fake. No grease. Solid crust and dough made in house, but could be a little crisper. A little underdone. Biggest fault not enough sauce and tang.

Major flop. Cheese and crust are great. Sauce could use some work kind of tastes like what you’d buy at the grocery store.

New York style. Good crust, lacked on sauce quantity.

Wood fired ovens provide extra flavor, but the crust wasn’t as crispy as should have been. Marinara very mild, and compliments the cheese and yeasty crust flavors.

That’s a great pizza. Wish there was more sauce and a little more crisp. Solid pie though.

Not bad, the New York Style was a little bland and the 90 second cooking time on the menu kind of backfires because the cheese is well melted etc but the crust is a bit chewy, almost no crunch. Flavor was decent but I probably wouldn’t go again if it weren’t next door

SLC flop. Sauce lacks any flavor, crust has potential to be great but was under cooked.

Nice enough cheese but the dough is as doughy as the Pillsbury Doughboy. And where’s the sauce? These guys took forever too.