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Attributes	Values
type	rev:Review
dateCreated	2014-10-13 00:00:00 (xsd:dateTime)
itemReviewed	Santoro's Pizzeria Italiana
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	3 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	3 (xsd:int)
rev:text	Franco's is a decent establishment and it is clear that they take extreme pride in their craft although their product misses the mark a little bit. The inside is very small and if you dine in you will leave smelling like pizza for the rest of the day. The prices are a bit more than they should be, clocking in at $14 for a regular large sixteen inch cheese pizza. They do use really high quality ingredients but it still a bit much for a pie from a little shop like this. The store is very small and it decorated poorly in the standard dirty pizza shop style. The menu is printed on a piece of paper from Kinko's. They use regular pizza boxes and then stamp their logo on them really small on the box, which is pretty funny and kind of ghetto. I get the impression that no one that runs Franco's really knows what they are doing on the business end. I was happy to see that they use a conventional brick oven as opposed to a conveyor oven. Unfortunately, they make their pizza on screens so the dough doesn't get the direct heat that it needs to get fully crispy and cooked. When the owner is making the pies he takes his time and makes them pretty well. The one time I came in and there was another guy making pizza and it was noticeably worse than usual and most of the sauce had drooped into the middle because he didn't account for it by putting the majority of the sauce on the outside so it can drift into place naturally while cooking. The dough: The dough is pretty flavorless. It has a somewhat typical Pittsburgh taste, a bit on the sweet side and lacking any real signs of fermentation. The dough is fairly moist, a bit too moist to be using with screens. Because of the screens the pizzas don't full cook to where they should be and even though the bottoms of the pies are cooked and done the dough right under the sauce is still a bit raw and doughy. After each pie comes out of the oven they brush the crust with oil and hit it with some herbs not unlike Domino's. Some people probably have little mini-orgasms over the herb crust but I would much rather have a crust that taste like good crispy crust. The dough is definitely the weakest link of the pie. The cheese: They use Grande cheese (aka the best). I think it is 100% grande but I can't be totally sure. The sauce: Franco's uses Stanislaus tomatoes which are among the best tomatoes you can buy. The sauce is pretty good but could use work. The flavor is very herby with a decent bit of garlic. The sauce is borderline bitter at times but not exactly in a bad way. It has a bit of spice that I think would be nice if they toned down the herbs. The consistency is in the middle of the road, not too chunky and not too watery. I do think they use the old fashioned stingy pizza shop recipe of using crushed tomatoes, tomato paste and than water so save money. This is probably part of the reason they are overcompensating on the herbs also. They are using herbs and garlic to disguise the fact that the sauce is probably at least 20% water. It still isn't a bad sauce by any means and is still better than most in the area. Like many Pittsburgh pizza shops they tend to go heavy on the cheese and skimpy on the sauce which I dislike. Also sometimes it seems as though the sauce isn't distributed well across the pizza and you end up with one of those bulls eye dart board looking pies where there are big portions without sauce and big portions with all of the sauce. This place makes a really excellent marinara sauce for their pastas as well, although there are some things on the menu where they say they are giving you marinara sauce (for example Breadsticks with Marinara) and what they actually give you is just cold pizza sauce (which is terrible for breadsticks). Overall its still a pretty solid pie. If they were to ditch the screens and make pizza the old fashioned way it would do them wonders. Less cheese and more sauce would be nice also. This place is definitely worth checking out and I imagine people than aren't as picky as I am would love it.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	J.

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