the abomination that is the Chizza

I understand the desire for KFC to get into the type of gimmicks that have always worked so well for Taco Bell, but KFC has to be the least loved of the Yum Foods chains. Their chicken isn't better than what you can get at pizza hut, but of course, their original recipe is its own thing that you can't get anywhere else. Sometimes it's the only thing that will do. Plus, they have decent biscuits and mashed potatoes.

Back to the Chizza. It is a chicken patty (or collection of flat chicken chunks) topped with a zesty marinara, cheese, and pepperoni. It will entice pizza lovers to try once, maybe just to get people in the door only to remind them of how sad KFC is. Their dining room Might get cleaned once a day. None of their employees seem like they've been there longer than a week, and how can they afford to stay there? Want to work for Yum Foods? Expect to be homeless, in a state where it's practically illegal to be.

So maybe the Chizza will get people in the door, but it won't get people coming back, no way. Is it cheaper than Pizza? No. Is it better than pizza? No. Does it simulate the experience of pizza for those on a low carb diet? No. Is it faster than pizza? No. If you must try the Chizza, I'd recommend hitting the drivethru as I intended, but there was no sound coming from the box when I rolled up to it. Will I go back to KFC? Yes, but only ten minutes before close when they're selling ten pieces for ten bucks. They'll need to bring back the buffet before I willingly step inside again.

Palermo Pizza and Italian Villa of Paisley Florida

Near many sweet camping spots you'll find Palermo Pizza, a shop that fit my exact criteria of 'not tried yet'. Their pizza has a ratio of 1.5cr/1.5ce/1.5ch. You guessed it, despite being in the center of Florida, Palermo aspires to the same thing as every east coast pizza shop.

Their crust gets a 4 out of 5 for me. The flavor's good. Light, sturdy, and chewy. Palermo's sauce gets a 3 out of 5. They use the good canned tomatoes, but the final product was somewhat watery and sweeter than it seemed like it should be.

For style, I'll give Palermo a 4 out of 5. They kept the diet cokes coming and the atmosphere was very cozy. I might be tempted to have a birthday party there, if only they had an arcade game or two. While the pizza itself doesn't stand out at all, I'm using Florida rules. I should probaby add that we got an appetizer of chicken fingers and fries, which consisted of two chicken fingers and some decent crinkle cuts. So it was essentially a kid's meal for $8.

Palermo gets a 4 out of 5 for quality. The pizza was altogether very good, with every element melding together in a way that completely satisfied me. With an overall score of 75%, I'd recommend Palermo Pizza to anyone passing through, but I wouldn't go out of my way to visit again.

Angelina's Pizza of Deland Florida

In word-of-mouth, Angelina's is likely the most beloved Pizza in the Deland area. Naturally, they were busy on a Friday night, but not so busy that we couldn't get a seat within five minutes. It is a wonderfully cozy little hallway of a hole in the wall, mostly decorated with things that can be bought on the spot.

Angelina's Pizza has a ratio of 2cr/1ce/2ch*. Their crust gets a 5 out of 5 from me. It has a thin layer of chewiness, with a soft inside and a flavor that's completely on point. Their sauce gets a 3 out of 5. It's too thin for me and lackluster. However, there's nothing wrong with it. If I ran Angelina's, I don't know if I'd change it. I wouldn't mess with a formula with such a draw.

Since I gave Bloomington somewhat of a buff regarding quality, as most places are employed by university students, I'll be extra generous for the Style factor of pizzas in the Deland area. As expected, 95% of the pizzas within an hour of the east coast are going to approximate the New York style. While Angelina's has a Sicilian Pie on offer, I may review that as I make my rounds again. I like a 'Sicilian' pizza, though I know the dough is typically cooked hours before the pizza itself goes into the oven, and let's face it, the Sicilian pie isn't meant to represent the shop at hand.

Enough blather. Angelina's gets a 4 out of 5 for style. As noted, it's extremely cozy. There was nothing on the menu that didn't appeal to me. Every salad comes with a side of amazing bread, and their Corn Munchers were a special treat. Angelina's has it all: slices on the go, stacks of pizza for takeout, outdoor seating, fair prices, private bathrooms, and great service. If I had friends visit, I don't know if I'd take them here. It's a great spot for a date night, but it's less of an anomaly than Mirino's and DoBro's.

For overall quality, I'll give Angelina's a 5 out of 5. There was nothing to complain about regarding the pizza Or the experience of eating it. With a final score of 85%, I would easily recommend Angelina's to anyone new to the area, as what might be the Actual best pizza on local offer.

* Let me explain my ratio system, regarding mass of standard Pizza Elements. Cr=Crust. Ce=Sauce. Ch=Cheese.

For CR (CRust), 1 is the equivalent of a transparent pizza in the New York style, or the rolled-out, crackery Saint Louis style. 3 would be a regular Domino's hand-tossed Pizza. 4 would be like a Pizza Hut Pan Pizza, and 5 would be like a Sicilian Pizza or some varieties of Deep Dish.

For Ce (sauCE), 1 would be a watery sauce with a thin spreading, no clumping and no oozing. In this cause, the sauce is an afterthought, more like oregano than a key ingredient. 3 would be what you'd expect from a Pizza Hut Pan Pizza. 5 would require a fork to eat.

For CH (CHeese), 1 would be a transparent layer, mostly existing to assure you that your pizza indeed Does have cheese on it. 3 would be a regular Domino's hand-tossed pizza. 4 would be what you get on a Pizza Hut Pan Pizza. And 5 would be what you get in a pizza that requires a fork to eat, like a respectable Deep Dish Pie.

Blue Springs Pizza of Orange City Florida

Blue Springs Pizza. If you live in the area, it's likely you've Always wanted to go there. And it's a nice, somewhat homely spot. I very much appreciated the presence of plastic grapes in the drink station. However, the restaurant was just as warm as the outside (eighty degrees in november), and the dining room smelled more like a public restroom than a restaurant.

We'll expand on that later. The pizza had a Ratio of 1.5cr/1.5ce/1.5ch*, with individual slices for sale Just Like almost every pizza joint east of Atlanta. The dough gets a 3 out of 5. It was acceptable, but somewhat dry and bready. And much of the flour coating failed to burn off. I'd say it was under-kneaded, under-proofed, and cooked at too low of a temperature. Blue Springs Pizza's sauce also gets a 3 out of 5. No complaints, but nothing special.

For style, I give Blue Springs Pizza a 4 out of 5. It's my kind of joint for sure, with great service. However, the pizza doesn't stand out much. Despite my taste in dough, I do give Blue Springs Pizza a 4 out of 5 for quality. The pizza was well put together, and overall very satisfying. With an overall score of 70%, I wouldn't bring my visiting friends to Blue Springs Pizza, but I'd visit again after I've made my rounds.

* Let me explain my ratio system, regarding mass of standard Pizza Elements. Cr=Crust. Ce=Sauce. Ch=Cheese.

For CR (CRust), 1 is the equivalent of a transparent pizza in the New York style, or the rolled-out, crackery Saint Louis style. 3 would be a regular Domino's hand-tossed Pizza. 4 would be like a Pizza Hut Pan Pizza, and 5 would be like a Sicilian Pizza or some varieties of Deep Dish.

For Ce (sauCE), 1 would be a watery sauce with a thin spreading, no clumping and no oozing. In this cause, the sauce is an afterthought, more like oregano than a key ingredient. 3 would be what you'd expect from a Pizza Hut Pan Pizza. 5 would require a fork to eat.

For CH (CHeese), 1 would be a transparent layer, mostly existing to assure you that your pizza indeed Does have cheese on it. 3 would be a regular Domino's hand-tossed pizza. 4 would be what you get on a Pizza Hut Pan Pizza. And 5 would be what you get in a pizza that requires a fork to eat, like a respectable Deep Dish Pie.

Bronx Pizza of Deland Florida

Typically I don't use delivery to explore new pizzas, but today was a special day for no reason aside from doing this one thing differently. With a ratio of 2cr/1ce/2ch*, Bronx delivers the kind of east coast pie you can expect from any small chain in central Florida. It's not new york, but it's what the people know.

Bronx's dough gets a 3 out of 5 from me. It was crispy on the bottom and somewhat light, though not as airy as what you'd get in the big apple. The flavor was fine. The fact that our pie was delivered made the whole thing more dry than you'd expect from something fresh from the oven, so I did take that into consideration.

For sauce, I'll give Bronx a 4 out of 5. It was rich and full of herbs. While it was closer to spaghetti sauce than I'd prefer, I kept wanting more of it. When it comes to style, I give Bronx a 3 out of 5. Nothing stands out about it at all. And at thirty dollars for a large cheese, delievered, I feel like they don't even want my patronage. But maybe customers are expected to pay for the experience of their glorious restaurant, like at Ruckus. I don't know. I don't feel like I can give a full judgement here because I've never been inside.

For overall quality Bronx gets a 4 out of 5 from me. Mind you, I'm no longer in Bloomington Indiana where I'd give any shop an extra point for employing mostly university kids making their first attempt at holding down some kind of job. I can only assume people who cook professionaly in Deland have almost nothing else going on in their lives because they can't afford to do anything but cook, at their jobs, all the time.

With a final score of 70%, I enjoyed Bronx Pizza enough to give it a follow-up review, with the whole dining experience.

* Let me explain my ratio system, regarding mass of standard Pizza Elements. Cr=Crust. Ce=Sauce. Ch=Cheese.

For CR (CRust), 1 is the equivalent of a transparent pizza in the New York style, or the rolled-out, crackery Saint Louis style. 3 would be a regular Domino's hand-tossed Pizza. 4 would be like a Pizza Hut Pan Pizza, and 5 would be like a Sicilian Pizza or some varieties of Deep Dish.

For Ce (sauCE), 1 would be a watery sauce with a thin spreading, no clumping and no oozing. In this cause, the sauce is an afterthought, more like oregano than a key ingredient. 3 would be what you'd expect from a Pizza Hut Pan Pizza. 5 would require a fork to eat.

For CH (CHeese), 1 would be a transparent layer, mostly existing to assure you that your pizza indeed Does have cheese on it. 3 would be a regular Domino's hand-tossed pizza. 4 would be what you get on a Pizza Hut Pan Pizza. And 5 would be what you get in a pizza that requires a fork to eat, like a respectable Deep Dish Pie.

Ruckus Pizza of Raleigh, North Carolina

Upon meeting pretty much anyone from a new region, it's natural for me to inquire about their favorite regional pizzas, from a regional chain. And my trouble with taking suggestions on pizza is, that I must always write my truth. While I often opt for the large pie, the deal for slices at Ruckus was too good to pass up. It was like $3 for a slice from a thirty inch pie. The ratio for my cheese slices was 2cr/1ce/2ch, typical for a big slice joint.

I'll give their dough a 2 out of 5. It was both burnt and soggy, without much flavor. The outer crust was also pretty dry. So there were a variety of textures, not in really in a good way. Their sauce gets a 4 out of 5. It checked all the boxes for me.

For style, I give Ruckus a 3 out of 5. I like how cheap it was, and I wonder if that has any correlation to the full liquor bar enabling the restaurant to keep the profit margins low on the food. That being said, the place was very loud, with many tvs all showing different things. I got to watch some people hit golf balls while the tv behind me showed recaps of some of the best tik toks of the day. It's the kind of pizza joint that has black urninals, weird sinks, and serves sushi and poke bowls. While I admired Vito's inclusion of 'mexican' food, I don't think sushi is one of those things that should be served from the broiling kitchens of a regional pizza chain. I guess it's fine to give options to people who show up for the atmosphere and really Really don't want pizza. But what kind of pizza joint should put so much work into pleasing people who don't like pizza? I don't know.

For overall quality, Ruckus gets a 3 out of 5. I don't like the contrast of dry and soggy, and there were some bites with no discernable sauce at all. It's a good thing I got a side of it. While I can see why some people might love going to this place, with a score of 60%, I'll be exploring other options next time I'm in the area.

Vito's Pizza of Cumberland Virginia

When it comes to out of the way pizza joints, I usually expect the cooks to have been there at least ten years, knowing their business well. Such might have been the case at Vito's. After entering through a mudroom with community flyers and quarter machines, one selling sticky hands, I noted most of the workers at this place to be family... like a dad and kids. Immediately my expectations rose.

Our pie had a ratio of 2.5cr1.5ce3ch. The dough gets a 4 out of 5 from me. It was soft, sweet, comforting and delicious. If only there'd been more sauce, the goo factor would have brought me to my knees. Vito's sauce gets 3 out of 5. It was a little bland, a little watery, but the present flavor was good.

For style, I give Vito's a 4 out of 5. It really is my kind of place, where you can sit down and order and receive unlimited diet cokes without getting up once. It's not fancy, but done right. Our server was a sassy old lady who stayed remarkably on top of everything.

The menu also had a number of traditional italian and homestyle dishes, making it a local staple for all types of people. But there's more. A cardholder on our table displayed Vito's all new mexican menu. That's right. Vito's now serves mexican food too. I'd love to compare and contrast their marinara and salsa. My only complaint about the pizza was that there wasn't enough sauce. So I'm penalizing the score of style so I can give Vito's a proper 5 out of 5 for overall quality.

I had no complaints about our pizza, nor the dining experience. With an overall score of 80%, I recommend anyone in the beautiful, backwood mountains of Virginia to check this one out.

Stavro's Pizza of Orange City Florida

If you're reading this, you're probably aware of my opions on Florida pizza's complacency with delivering little more than a passable approximation to the New York style. At the least, Stavro's gave us something a little different. Their pie had a ratio of 2cr/2ce/3ch*. The dough gets a 3 out of 5. It held itself together without getting too soggy, but it was somewhat bready and lacking in flavor, likely underproofed and underkneaded.

Their sauce also gets a 3 out of 5. It didn't pop the way I might like it to. In fact, it could have easily have come from a huge can that read "Pizza Sauce." There was no tang.

For style, I guess I'll give Stavros another 3 out of 5. It's not same as everywhere else around, and I dug the establishment's aim for coziness without pretention. There are a number of other italian dishes on the menu, which I'd like to try, but I might expect some form of pasta that's been sitting in the cooler for weeks. But you never know until you try. This is just speculation, as Pizza is often the best deal on the menu. We also got the chicken finger appetizer, which had to have come directly from a box in the freezer.

For overall quality, I'll give Stavro's a 4 out of 5. And mind you, this isn't Bloomington Indiana. This is central Florida, where cooking jobs are reserved for grown-ups who need to work. I found nothing wrong with the construction and presentation of our pie. But will I go out of my way to get it again when there are better joints just around the corner? Probably not. With a final score of 65%, I would recommend Stavro's to anyone very hungry within its two mile radius.

Old Town Pizza and Tavern of Saint Augustine Florida

It's hard to tell which part of Saint Augustine is the Old Town unless you're talking about the town itself, in which this pizza joint's a new spot on West King in a building that's been home to many short-lived restaurants. OTPAT (old town pizza and tavern) is more cozy than I expected it to be, with full table service, a reasonable selection of beverages, and an overly friendly guy who plays guitar and sings over a pa that's just a little too loud.

Our pie itself had a ratio of 1cr/1ce/1ch*. Possibly the thinnest pizza in town, you could almost see right through it. Its thinness reminded me of De Leon Pizza out on the east side, but it can't be the same recipe otherwise they would have kept the name. I'll give their crust a 3 out of 5. It was pretty crusty and dry, but altogether pretty good.

Their sauce gets a 4 out of 5, I guess. I liked it and its general lack of filler, but there's nothing special about it. OTPAT's sauce does its job as hoped.

For style, I'll give OTPAT a 3 out of 5. There's nothing original or special about their pizza. I feel like a new spot needs to make a really good impression for people to come back in favor of one of the many pizza joints that aren't open late. While this place has a pool table, and checks all my other boxes for comfort, my party was the only occupied table and our server was barely able to keep up. There are also card menus on each table for their desserts, obviously made with stock photos. Have I been kidding myself, or is there actually no distinction between chocolate Cake and chocolate Mousse?

For overall quality, I'll give OTPAT a 4 out of 5. Our pizza was quite good, albeit a little dry. I'm always impressed by a pizza of maximal thinness. With a final score of a 70%, I hope I'll get the chance to give Old Town Pizza and Tavern another shot.

Leo's Pizza (Restorante Italiano) of Jacksonville Illinois

Though the vibe of Leo's is an Italian restaurant, I've only ever had their pizza. And they serve a fine pie, with a full dining room and a line of to go orders to keep them busy all night. There's a good reason why this is one of the most beloved spots in my hometown. They serve pizzas both thin and stuffed. I'll rate their stuffed pie, with a ratio of 4cr/4ch/3ce*. Notice how the sauce was measured last. That's right, this is the kind of pizza with the sauce on top.

Their crust gets a 4 out of 5 from me. While it's chewy and delicious, it's also kind of dense and dry. Their sauce gets a 5 out of 5. It's deliciously sweet, complimenting the dough in every way. If only this stuffed pie was served with an entire lake of sauce.

For style, I'll give Leo's a 5 out of 5. It's a family run joint, with pictures of the family everywhere, often alongside hollywood celebrities. It also has a veranda for those who party extra hard. It's comfortably chaotic, feeling like home to every enjoyer.

Lastly, I give Leo's a 4 out of 5 for overall quality. I think the cheese could have more stretch to it. Maybe it was served kind of cold. At the pace they try to get these pizzas out, it's no surprise to find a slight focus on Quantity over Quantity. With a final score of 90%, I do hope you check out Leo's if you're ever passing through

Guzzardo's Italian Villa of Lincoln Illinois

By the name, you might have figured that Guzzardo's is more of a full on Italian restaurant than a pizza shop. And you'd be right. Pizzas are picked up at the back door, while diners have the glamorous experience of an italian restaurant with huge portions. Our pizza order was screwed up, somewhat. Instead of a cheese pizza with half pepperoni and sausage, they put toppings on the whole thing. Oh well. It had a ratio of 3cr/1ce/4ch*.

I'll give their crust a 3 out of 5. It was quite crusty, bubbling somewhat at the bottom where the dough soaked up a floury coating. It could have used more of a knead, but I found it enjoyable. And there was an adequate presence of goo where the dough met the sauce and cheese.

It's possible that most of the sauce absorbed itself into the dough, as there didn't seem to be much of it on the pizza. Lucky for me, our side of red sauce was huge. I should have taken a picture of it. The sauce gets a 4 out of 5. It was rich, long-roasted, with an abundance of oregano and marjoram.

For style, I'll give Guzzardo's a 4 out of 5. I do like how they gave us such a huge side of red sauce. Also, I like the idea of getting pizza at an italian restaurant, with a genuine italian feel. The pie hits that sweet spot between rustic and sloppy, wonderfully decadent. I imagine none of their pizzas are exactly the same, whether made for love or made for the cooks to get the ticket out of their faces. Who knows? That being said, I'll give this pie a score of 4 out of 5 for overall quality, with a final score of 75%.

The Pizza Place of Beaver Dam Kentucky

There may be another place to eat or buy pizza in this tiny Kentucky town, but I don't think any could attain the staple status of this wonderful little shop. While their self-serve soda machine didn't have Diet Pepsi (in favor of Diet Mountain Dew and Diet Doctor Pepper), I was completely charmed by everything else the Place had to offer.

My large cheese pizza had a ratio of 2cr/2ce/2ch*. The worst part of it (by far) was the crust. It did its job, but there was hardly any flavor. And like my last pizza experience, the bottom wasn't properly cooked. It wasn't obviously underdone or extra gooey, just lackluster.

On the other hand, the sauce was perfect. It was that thick, rich kind of stuff I love. I give it a 5 out of 5.

For style, the Pizza Place gets an obvious 5 out of 5. It looks like something I would have put together in Microprose's DOS classic, Pizza Tycoon. Red checkered floors, red checkerd tablecloths, and a community-drawn homage on one wall, to the Pizza Place's legendary Monster Pizza, a 28" feast for the whole team. Every inch of the establishment gave a caressing scream of character.

Finally, for overall quality I'll give the Pizza Place a 4 out of 5. It's no surprise I didn't agree with how the pizza was cooked. The sauce distribution was also off, as some bites had almost none. Which is too bad, considering how important said sauce was to the enjoyment of my pizza. With a final score of 80%, I would love to show this Place of Pizza to some of my friends and loved ones.

* There is a scale for thickness of crust. 1 is paper thin, usually new york style. 5 is a sicilian or thickly crusted deep dish. Papa John's would get a 3. Pizza Hut pan pizza would get a 4.

There is a scale for the volume of sauce. 1 is a very thin spread. Not enough to make a 1 crust become soggy. 1 sauce with any other type of crust will make the pizza seem like cheesy bread. A 5 for sauce would be a lake between a curved bowl of crust and cheese. Papa John's would get a 3. Pizza Hut would typically get a 2.

There is a scale for the volume of cheese. 1 is a dusting of a finely shredded cheese. The sauce will be visible and there may be holes in the coverage. 5 is a piling that spills across your pan (or box) when a slice is pulled away. Papa John's would get a 3. Pizza Hut would get a 4.

To make it simple, I write these ratios for mass and volume in code. CR means crust. CE means sauce. CH means cheese. And the final reading will look like 2cr/2ce/2ch. Got it?

Difilippo's Pizza of Ozark Alabama

On a long stretch of road, which might feel like the middle of nowhere, you will find one of Alabama's first pizza joints. It's a cozy joint, which feels like an extra warm basement with a piano, leather booths, and tiffany lamps everywhere. While my pie took longer than expected to arrive at my table, I was very pleased. It had a ratio of 2cr/1ce/3ch*.

The crust gets a 3 out of 5. It could have been more chewy, with a longer proof and more yeast flavor. But there was plenty of grease to compensate. Difilipo's sauce gets a 4 out of 5. It's properly thick, more savory than sweet or tangy, which pairs well with the buttery crust.

For overall quality, I'll give Difilippo's a 4 out of 5. The pizza was obviously made with love, with a very nice stretch to its cheese. However, I think a pizza should be cooked from the bottom up, instead of the top down. Maybe if a true pizza oven was used, the pie could have been cooked directly on the stone instead of on its pan. While my slices were foldable, the bottom was obviously quite soft. Despite my verbiage in dedication to this minor gripe, it is a minor gripe. The rest of the pizza was perfect.

For style, I give Difilippo's a 5 out of 5. It's a cozy spot with non-fancy food made right and made with love. The best kind of place. With an overall score of 80%, I'll do my best to return and send all my friends by way of this wonderful pizza joint.

* There is a scale for thickness of crust. 1 is paper thin, usually new york style. 5 is a sicilian or thickly crusted deep dish. Papa John's would get a 3. Pizza Hut pan pizza would get a 4.

There is a scale for the volume of sauce. 1 is a very thin spread. Not enough to make a 1 crust become soggy. 1 sauce with any other type of crust will make the pizza seem like cheesy bread. A 5 for sauce would be a lake between a curved bowl of crust and cheese. Papa John's would get a 3. Pizza Hut would typically get a 2.

There is a scale for the volume of cheese. 1 is a dusting of a finely shredded cheese. The sauce will be visible and there may be holes in the coverage. 5 is a piling that spills across your pan (or box) when a slice is pulled away. Papa John's would get a 3. Pizza Hut would get a 4.

To make it simple, I write these ratios for mass and volume in code. CR means crust. CE means sauce. CH means cheese. And the final reading will look like 2cr/2ce/2ch. Got it?

Tom's Pizza Shop of Deland, Florida

Let's face, there has to be more than one, unaffiliated Tom's Pizza out there. But that's okay. This is DeLand's Tom's, a real hometown place with local adverts printed directly onto every table top. The whole little league team can enjoy a pizza party on the picnic tables out front while the grown-ups have some draft beer in plastic cups.

The pizza itself has a ratio of 2cr/1ce/1ch*. Their crust gets a 2 out of 5. Cooked on sheet pans, it sounds good on paper. A square box should might as well contain a square pizza. But the end result is much more like a homemade pizza than something from a restaurant. Maybe they don't have a real pizza oven at Tom's. The end result was lacking in chew and rise, likely due to being cooked at too low of a temperature. The dough was probably also underproofed. Though the bottom was somewhat greasey and enjoyable to stuff into my face. The flavor was also present, though somewhat lacking in yeasty sweetness.

Their sauce gets a somewhat generous 3 out of 5. It's somewhat watery and bland, but there's nothing disagreeable about it. For style, I do give Tom's a 5 out of 5. The place has no-frills in a way that's more genuine and cozy than places that are either trying to be hip or just don't have their act together. Instead of plates, diners are presented with a couple sheets of wax paper, which is fine. Better than styrofoam, for sure. Diet cokes are plentiful and everything has its own signature Tom's, non-pretentious style. But why is their ranch dressing pure white? I didn't want to ask.

For overall quality, I'll give Tom's a 4 out of 5. While their pizza recipe and method aren't exactly up to snuff, everything was made with love, by people who seem to care about what their doing. So Tom's final score is 70%. While I don't see myself getting take-out from there due to a craving, I will definitely return to have a chill hang once I have some friends to do so with.

* There is a scale for thickness of crust. 1 is paper thin, usually new york style. 5 is a sicilian or thickly crusted deep dish. Papa John's would get a 3. Pizza Hut pan pizza would get a 4.

There is a scale for the volume of sauce. 1 is a very thin spread. Not enough to make a 1 crust become soggy. 1 sauce with any other type of crust will make the pizza seem like cheesy bread. A 5 for sauce would be a lake between a curved bowl of crust and cheese. Papa John's would get a 3. Pizza Hut would typically get a 2.

There is a scale for the volume of cheese. 1 is a dusting of a finely shredded cheese. The sauce will be visible and there may be holes in the coverage. 5 is a piling that spills across your pan (or box) when a slice is pulled away. Papa John's would get a 3. Pizza Hut would get a 4.

To make it simple, I write these ratios for mass and volume in code. CR means crust. CE means sauce. CH means cheese. And the final reading will look like 2cr/2ce/2ch. Got it?