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  • This pizza is definitely unusual. First off, it's square! Not a rectangle either. Square! It has a satisfyingly crunchy bottom crust, that justified the name crisp pizza. The dough is light and airy. It is closest to a sicilian crust, but not as thick. The sauce has a more fresh "raw" flavor than a traditional NY style pie. They finish every pie with fresh basil leaves and a squirt of extra virgin olive oil. A very cool touch. I tried to order a small pie with half meatball, half mushroom. They said they could only do half and half on large pies. That confused me. I was taught that in the restaurant business, there is always a path to saying yes. And doing a half and half pie is such a normal thing in a pizzeria, I was momentarily stumped. When I said that for the right price anything in a restaurant should be doable, they replied that the register wasn't set up for it. In the end they find a way to ring it up. $18 and change. To the owner: add a half and half small pizza option to your register please. It's definitely doable! Even if there is a small upcharge for the extra labor. The mushrooms weren't special at all. I've had some fantastic mushrooms at other joints. The sauce dominated any flavor they might have had, but eating one solo didn't impress. But the Meatballs! Oh yes! I struggle to find a good new york style meatball anywhere in Arizona. But these nailed it! NY style pizza meatballs are not crumbled beef. They aren't balls or half balls of meat. They aren't small. They are supposed to be flat disks, like large pepperoni. And you should see herbs or garlic in every delicious slice. Crisp's meatballs hit the mark! In the photo, you can clearly see the delicious garlic sparkling in every one. I liked the music and the cool garage-door store-front. The tables are communal style. They are only open till ten on the weekends, so there won't be any after bar socializing at those tables.
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