This is a cool neighborhood spot. The dough is rolled out by this old school machine really thin. That machine has what looks like 25 years of flour dust on it. The longer gray haired guy slingin the pies was a real nice guy. Funny too! Zero flop, super light. Rolling the dough creates a laminated crust. Reminds me of Lucali. When I seen the sauce i thought about Wilkes-Barre and the sweet sauce that reigns supreme in NEPA. This sauce however, was not a very sweet sauce, more towards savory and its almost lost be the salty buttery unctuousness of the cheese. I never had a cheese that tasted like that. Bery good stuff, but i do think a little honey in the sauce might combat that saltiness and bump this up a decimal point or 3. My friend got a pizza with pepperoni and mushroom and it almost looked a little too wet. But im reviewing the regular cheese, and overall, I really enjoyed it. It was pretty good cold later on too.
