Originally Posted by RandyRandy

Happy to oblige!







That was my thinking - way too much crust (or cornicione as we call it in the trade). In all fairness, the crust looked HUGE on viewing on my phone - looking at it on a large screen the crust seems appropriate.

And yes, Baddog - usually this style of pizza will have a larger crust as it is light and airy as opposed to NY style which is more dense and bread-like.

The pizza business (like any business) is very competitive. Everyone exaggerates. A good backstory helps get customers in the door.

He's got great reviews on Yelp - pretty much all with the same theme: really good pizza, overpriced. If he really is making all of the pizzas himself like he says he is, then kudos to him. To me eating at a "celebrity" chef restaurant where said celebrity isn't in the kitchen is like watching a Broadway play with the understudy filling in for the star.