About: http://data.yelp.com/Review/id/UybkK07bMWCWUxMOqOTnNw     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

AttributesValues
type
dateCreated
itemReviewed
http://www.openvoc.eu/poi#funnyReviews
rev:rating
http://www.openvoc.eu/poi#usefulReviews
rev:text
  • I just wanted to speak out after reading some of the negative reviews about the pizza pit. I'm sure that for some people this is not the type of pizza that they are used to and if you can't handle a little spice then you definitely will have some difficulty with the sausage. I grew up in the Quad Cities and when I would go home to visit I would get 10 half baked sausage pizzas from the pizza place with the same recipe and freeze them and then transport them in dry ice (yes, haz-mat on the plane). It was a ridiculously cumbersome process and not cheap either (especially since you have to pay now for your first checked bag!). This is a home-town favorite. It is anything but flavorless and bad. I have been to MANY a bad pizza place in AZ and we had always said that we wished we could get our hometown pizza place here. When I heard that pizza pit opened I nearly cried. (I know, ridiculous right?) But all of my transplanted family members felt the same way! Their pit bread great and their signature sauce, crust with a touch of sweet and sausage that has no match in Arizona. We're not talking chunks of sausage but ground pork sausage covering the entire pizza. The cheese is actually the farthest thing from fake that you can get! There is a generous portion on the pizza and it adds an amazing texture to the whole pizza. I only have one thing to say about the comment about the cheese not being melted. I will say that there have been times if we have gone right when they open that I notice the normal overall appearance and browned bubbly texture is not always present. I don't know if this is something to do with not heating up the pizza oven enough or what, but if the restaurant is reading this then I definitely think there are times when it could be a bit more done as far as the cheese texture goes. And again, it is not this way every time. So I would lean towards the fact that maybe the ovens need to be turned on earlier in the morning? Overall, this has become a regular stomping ground and I love that they even do get togethers every 1st and 3rd Sunday of the month for Quad City transplants (apparently there are a lot of us!) I have yet to make it out but I like the idea. There truly is a cult following around this pizza and maybe if you have been and don't like it, just realize that to some of us it is truly the best pizza around.
http://www.openvoc.eu/poi#coolReviews
rev:reviewer
Faceted Search & Find service v1.16.115 as of Sep 26 2023


Alternative Linked Data Documents: ODE     Content Formats:   [cxml] [csv]     RDF   [text] [turtle] [ld+json] [rdf+json] [rdf+xml]     ODATA   [atom+xml] [odata+json]     Microdata   [microdata+json] [html]    About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 07.20.3238 as of Sep 26 2023, on Linux (x86_64-generic_glibc25-linux-gnu), Single-Server Edition (126 GB total memory, 87 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2025 OpenLink Software