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  • I am sorry, but I still don't know why fast causal pizza crust can't be better. Actually I do know the answer, it is all about quality ingredients and proper training of the pizza dough stretcher. However, I don't think that as a company they want to introduce that variable into eat store. I just can't like the cracker thin dough that has all the air squeezed out of it. It is more like a sauced saltine than pizza dough. Oh, and don't get me started on the cooking skill of the pizzaiolo, if I dare use that term, at the oven. So many locals raves about this place, but in the end it was just another Blaze pizza joint, just like in CA. What did I learn today? Like Frankie says, "Relax", Tony says, "Respect the Craft."
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