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  • A good piping hot gooey-crunchy slice if you hit the timing just right, which is a little before dinner hour. They are a very small, tight-budgeted operation and they sure act like it. Somewhat limited operating hours, and often very, very limited slice selection - if they sell out of the Gianni Ola and Sicilian after six or seven PM, they will not re-bake and replace those pies - not if there are a few uninteresting veggie pies lurking in the display case. They are a bit stingy that way, trying to sell off every old scrap and I'd stop by there more often if this were not the case. I also remember when they opened the toppings were less cheap, seem to recall real sopressata, better sausage or pepperoni, maybe other cheeses - things they later decided were too much cost but made a better slice I'd pay slightly more for. We get the budget version now. So I recommend going pre-dinner hour, or take your chances. And of all Pizzaiola stores I like their crust the best, they don't seem to skimp on the olive oil the way other stores do, which makes for a bland cardboard crust.
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