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  • I was a fan at first. It's a great concept but not performed well at PizzaFire. I noticed they use a lot of oil and press their dough in a machine. What was a nice, new looking oven is now blackened inside. I thought this was normal from usage but noticed my pizzas were coming out dark on the bottom, but not crispy dark - scum dark with the caked on oil from the oven. They claim it's "real Italian" but I've been to Italy and they use semolina flour - not oil. Given the obviously unhappy staff, my visits there became extremely disappointing.
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