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Lol at category expert....I've run several Pizzerias in my life...and im classically trained in ALL aspects of Italian cuisine....

That's not true...they're called Roni-Cups (cup & char)...have taken over NYC Pizzerias and others....it has nothing to do with cheap ingredients whatsoever...its the type of casing that causes the curling affect (collagen casing)

I agree....the small Pepperoni is the way to go....Curl up crispy....Love it

There's some secrets with making good dough and sauce.... #1....use real yeast (block form) #2.....use Honey in your dough process... #3.....Use quality tomato products...and NEVER cook your Pizza sauce...should be made with out heating...use a submersion blender to mix sauce...

Yeah...but when he starts that "Its alittle Greasy BS, I cringe...its not grease....Whole Milk Mozz (by itself) will cause that.....You're supposed to use a blend of Mozz....Whole Milk and Low moisture (part skim) is the combo to use.....Oh yeah, he's from Boston as well....which I absolutely...

Vito & Nicks Rock....Ridiculously Good...

There sauce is terrible....I too never understood the fascination with the place....

Yessir...till Saturday...doing an Artifact jaunt with 2 friends...then headed back to SW Fla Dudes a foul mouthed clown....his reviews are horsesh*t....Lol at judging someones pizza....by only trying cheese....smh, I do realize he's doing a commendable thing, by helping struggling...

Yessir...till Saturday...doing an Artifact jaunt with 2 friends...then headed back to SW Fla....

The Great Greek Mediterranean Grill, (brand New) Downtown Orlando....of course they open after I move....Lol...

I'm Italian...but going Greek Today....This MFer is beyond outstanding....

The crumbled is the Cheapest & Worst....

That's because they're not using the correct combination of Mozzarella's