Missed the mark on this one.
First of all, finding a great pizza south of the Mason-Dixon line it’s like finding good seafood in Wyoming. You just have to have low expectations. That said, with the ambience of this place, environment, and the fact that they have two hand-placed tile, Italian ovens; they still manage to make an underwhelming pizza. I did have the plain cheese as well. The other had ingredients that look bland and thrown on top. The onions weren’t cooked enough and had too many of them. Had some flop also. Not enough tang in the sauce.
