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  • This is good pizza. A solid "good." I want to like it much more than I do, though. It has all kinds of winning elements, but there's just something that's torpedoing the whole show here, and after some deep yelpey thought, I believe its the crust. Its just not good crust. Help me out here, pizza people... They have tons of topper options, you can have all or one or none -all the same price (which is nice), great service, clean resto, prices are good. So what's wrong? Is it the crust? Is it the oven/type of heat? If I wanted boboli, I'd get boboli. I don't want boboli, but that's what the end product is like. Its like mass produced dough-ball "convenience crust." Sigh...
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