Established in 1996, this pizzeria has been slinging pies for nearly 30 years. A mostly traditional football pizza, the house-made dough is definitely on the thinner side with a fairly fat crust. Aside from some super slight crisp, the dough is mostly soft and lacks crunch in the crust as well; however I really enjoyed the taste. Somewhat generic, the cheese is tight, a thinnish layer of average shredded mozzarella. The grease flow is shockingly low; I expected far worse from a potentially subpar cheese blend. Despite a few red splotches near the crust, this pie is severely undersauced. All I could really taste was a smidge of saltiness from the mozzarella moisture; there’s just not enough sauce to make an impact. This is also what I would call a “Sahara Pie,” way too dry, like Saltine crackers, needs a little oil or more sauce to provide lube. What small amount of sauce I did taste wasn’t bad at all, just really difficult to detect. In summation, the dough flavor is pretty good, the texture is disappointing, the cheese is basic and the sauce is MIA, none of which adds up to great pizza. This pie wasn’t nearly as bad as some of the other ratings; however there’s tons of room for improvement and not far from achieving the low 7s if they manage to crisp the dough & pump up the volume of the sauce.
