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Yum! Yum! A place for awesome pizza! The only issue we had was the seat yourself deal, because it was so packed. We lucked out and grabbed a booth. Resonate never disappoints! We popped in on Sunday & pizza was just as great as last time. Crust was fluffy & toasted perfectly. Sauce & cheese matched perfectly. This crust is a sourdough pizza crust ’cause they use a cultivated yeast starter. The use a MIX of flour ingredients, not pure white wheat flour. This flour mix shows up in the taste and texture. It’s just different that pizzas made with pure wheat flour. No matter, the pizza is a beauty and the taste holds up….and the beer is excellent! SCCORE: 4.25/5 I hope I gave them the same score last time #rentonpizza #pnwpizza #pizza #southseattlepizza #southsoundpizza #pizzathought #pizzacritic #pizzafamily #westcoastpizza #pizzeria #resonatebrewery #sourdoughpizza

Gusto Pinsa Romana – Menu with Prices – 1000 Bush St, San Francisco

tldr: tasty, healthy version of pizza. still good, but not as good as classic pizza Welcome to Gusto Pinsa Romana, a Roman pinseria at the bottom of Nob Hill that offers a healthier version of pizza made from a mix of wheat, rice, and soy flour. Let’s start off by talking about the dough. Gusto claims that their dough has: 48% less sugar 85% less fat 100% less cholestrol 33% less calories than traditional pizza dough and you can definitely notice the difference immediately. The dough itself has similar rise to typical roman pizza, however you can immediately notice the texture difference. The inside of the dough is crisper, most likely due to the rice flour. However the dough itself is not as chewy as traditional pizza dough. It almost reminds me of sourdough in some cases as there are big air pockets inside. The mixture of flour creates a lighter, healthier dough than typical pizza dough. However, you do miss some of chewiness and crunch on the base of the pizza from a more traditional crust. Margherita (14): Can’t go wrong with a classic! Gusto’s margherita is very light, with a thin tomato sauce on the more acidic side, topped with fresh and aromatic basil. I wish the sauce was slightly sweeter, and had a thicker layer, for parts of the pizza I found it to be on the blander side. Amatriciana (18): Typically, amatriciana is one of my flavor pastas. The smokiness of the guanciale is excellent. The version at Gusto is definitely on the spicier side, it packs both heat and numbness. Cesar Salad (12): Excellent salad that was both liberal in quantity and also not too heavily dressed. A great way to start the meal! All in all, Gusto provides what it promises, a healthier version of pizza that is still very tasty. If I wanted to save some calories, but still was dying for pizza, this would be at the very top of my list. However, I think I would rather put on another pound or two, and order the original thing.

786 Degrees – Sapori – Menu with Prices – 1709 E Washington Blvd, Pasadena

Had a craving for Neapolitan pizza so I Yelped and found Sapori Di 786. Hmmm, all those 5 star reviews? I had to give it a try. It’s a second location of the 786 Degrees in Sunland. This one is situated next door to one of my favorite meat market, Garni’s. The style of the pizzas is taken after the Neapolitan thin crust pizzas; but, the only traditional pizza is the Napolitano aka the Margherita. Others are more of a fusion of non-Italian toppings. I liked the Margherita because it was made with good San Marzano tomatoes from Italy, which gave it a very strong and pure ripe tomato flavor. While most vegetables taste much better fresh than canned, tomato is an exception. Most tomatoes in the market are picked before they are fully ripened, including those hot house tomatoes. San Marzanos in contrast are picked fully ripened and canned within a few hours thus yielding the best flavors. The Bombay Tikka Masala was good; but I’m more partial to the more traditional Italian pizzas. The owner took time to explain that he imported many of the ingredients and the pizza oven from Italy. He also insisted that I take a bite of my pizzas before I paid even though they were for takeout. I thought it was a bit pushy and controlling at first; but, I completely got it after I ate the pizzas after I got home. Although it was a mere 10 minute drive home, the slightly cooled pizzas didn’t taste quite as good as the piping hot bite I had when it first came out of the oven. So, I’d recommend against buying their pizzas for takeout; it does not do their pizzas justice. If I have to nick pick it would be the dough’s proofing process may need a slight adjustment. A indication of a perfectly proofed Neapolitan pizza would be those large charred bubbles on the crust; theirs did not have any. It might have been because the humidity in SoCal is quite low which impacted the fermentation process of the dough. The yeast needs ample moisture to properly create those tiny air bubbles in the dough during the proofing process. Some of those bubbles are bigger than others, which result in big charred bubbles that sometimes burst during baking.

stone hot pizza Menu with Prices 3217 Washington Blvd, Arlington

This pizza place has wonderful food, and goes above and beyond for service. The pizza is fabulous, the delivery was very, very fast and courteous, but even beyond that, they really take care of customers. I had to place a specialty order (and it was weird…. I was trying to duplicate a pizza I had in Brazil to please the love of my life, who is Brazilian), and not only did they accommodate EVERY SINGLE WEIRD request, but were super nice (and very funny!) about it, and happily delivered both the NORMAL pizzas (delicious!!!) and the “Brazilian” pizzas (which I am told were delicious, but beauty is in the eye of the beholder…) super fast. We were SO pleased with the quality of the food, and even more so with the service- A+, 100%, these people treated us like gold. When she took a bite, she looked so happy she could cry, and my pizza off the menu was AWESOME. Thank you, Stone Hot Pizza! Wow wow wow. (Also, I have lived in NY area, and am fat enough to be considered a “pizza connoisseur”- I don’t care if this is “real” pizza or not- the quality was excellent and the service was excellent, and these people deserve to be successful!)

Fire & Brimstone – Menu with Prices – Barnone, 3000 E Ray Rd Building 6, Suite 101, Gilbert

A lot of potential, but misses the mark on the most important place. Fire & Brimstone has a lot going for it; the atmosphere is top notch, the toppings are interesting and unique as well as tasty, and their sauce is simplistic but good, especially for this style of pizza. Infact they get almost everything right, almost. Unfortunately a pizza is nothing without the base and this is where Fire & Brimstone comes up short. Their crust is unfortunately bland and clumsily prepared. The only flavor to speak of comes from the maillard reaction taking place on the dough’s surface. Sadly even this is held back by a simple mistake, too much flour. The pizzas are worked into shape on an over-floured work surface and since the dough is not tossed, nor is the excess flour knocked off before transferring to a peel for preparation you end up with a not insubstantial layer of dry flour on all of the crust including below the sauce and all sides. This inhibits the doughs ability to take on flavor from the cooking process and from the sauce above it. The flour also gives the entire pizza an unfortunate “dry” mouth feel. Fixing this would help a lot but it isn’t the doughs only flaw. Unfortunately the crust itself is still lacking flavor on the inside. My best guess at why this is, is a low proof time on the dough and insufficient gluten development. The fermentation process is crucial to building that almost tang you get from a good crust, a tang I could not find anywhere here. The gluten development is what gets you a nice chew in addition to rounding out the flavor. I’m no chef, or an expert, just a pizza nerd; but I want Fire and Brimstone to be a place I can recommend to people, it’s just not there yet for me. Still pretty great and has a lot to offer but it’s not quite the pizza I’m looking for at this price point.

Pizza Hut Express – Menu with Prices – 2056 Skibo Rd, Fayetteville

Usually every time I go to Target, I stop in at the Pizza Hut Express. I have never had a reason to complain. The pizza has always been excellent. Yesterday I was in Fayetteville and my daughter wanted to stop by Target to do some shopping and of course wanted pizza. We finished our shopping and decided to get the pizzas to go. I ordered three, two pepperoni and a cheese. When we got home and started eating the pizzas, we found that all three pizzas did not have pizza sauce on them. We tried to eat them anyway, but they just did not taste the same. We were very disappointed.

Oregon Wood Fired Pizza – Menu with Prices – 207 Madison St, Eugene

A friend and I wanted to have some dinner and a beer and decided we would try Oregon Wood Fired Pizza, well because it’s pizza and it was voted one of the best pizzas in Oregon. It was busy and we weren’t actually that hungry and wanted a half and half pizza to split between us. The person making the pizza said that it was to busy to do a half and half and that we had to each get a pizza. My friend asked so it takes longer to make a 1 half and half pizza than two pizzas. At this point they were deer in headlights because they really they didn’t have an answer. This was the first thing that disappointed me. The second disappointment was the pizza. It was a wet mess. Most of the toppings fell off and the crust was so soft that I hard time picking up my slices. The taste was okay, but not stellar. I think this place has been affected by popularity like a lot of places that are voted best at something and now suffers from serving quantity instead of quality. Also like other popular places they gain a “my shit don’t stink” attitude. I would give them another chance, but at $14 a pop… My pocket book tells me there are better options out there, but who knows maybe I might.

Mellow Mushroom – Menu with Prices – 9600 Brier Creek Pkwy, Raleigh

We arrived at 7:45 on a Saturday night and got a table immediately. The place was about three-fourths full. Front hostesses were friendly. The server approached our table immediately. We ordered a specialty pizza and a pepperoni pizza, both 10 inches. The specialty pizza-eating spouse added a salad with it that arrived fifteen minutes after we ordered. The pizza, however, took another 30 minutes after the salad arrived for a total of 45 minutes before our pizzas were there. That’s excessive. I counted nine people in the kitchen, but several of them were moving a little slow. The pizza, however, was some of the best pizza that I’ve ever had in a restaurant. The crust was a wonderful balance of sweet and salty with layered flavors. It offered an excellent degree of moisture and pillowy texture. The sauce was absolutely perfect. The cheese was of high quality, and the pepperoni was of high quality. The pizza was cooked to the ideal length of time. The quantity ratios of the crust, sauce, cheese, and pepperoni topping were all absolutely ideal. . . The server was agonizingly slow to refill the water glasses, and we had to ask twice, actually if you count begging the food runner for water, we asked three times. Oddly enough, the one time that the server finally did fill it, he filled it just over halfway, as if he was conserving water. Was he too lazy to refill his container and thus rationing it between his tables? We had one napkin each. Asked for a second one; never came. The bill was very high at $35 (including the tip) for two 10 inches pizzas, a salad, and what little water we were able to merit in our one half-cup refill. . . The pizza was really good, and for the size, it was surprisingly filling. But, it was not cheap. We’ll wait for coupons before we go back. The place might still be working out the kinks in terms of service and the kitchen, so maybe it will be better in a few months. Hopefully, the kitchen will get quicker and the servers will get more motivated to bring their best to work. And, most importantly, I can only hope that the coupons will come soon and come frequently because that is some excellent pizza being made there.

Pizza Shuttle – Menu with Prices – 12094 W 135th St, Overland Park

WOW! I had no idea what to expect, but dang! It blew my expectations out of the water! It looked so good I forgot to take pictures before I dug in and destroyed it! We walked in and it reeked of the “drunken college pizza shop” vibes. We almost walked out because we weren’t in the mood for mediocre pizza, but decided to stick around and give it a shot. I ordered the chicken bacon ranch pizza with the cream cheese sauce (+gluten free crust, not bad). Usually I’m not one for chicken on pizza and I have a very strong hatred for ranch (sorry, couldn’t tell you why) but the kid taking my order talked me into it. BOY he knew what he was talking about. Delicious. The type of pizza that I’ll think about constantly. We also got the cheeseburger pizza, the crust on that thing was delectable. I can’t think of any other word that would fit it better. I was suspicious of mustard on pizza but now I wouldn’t want it any other way! I couldn’t get enough. Honestly. If I could, I’d eat 12 of those pizzas in a row. Maybe more. I hope this place lasts a good while. I’ll give them all of my money I’m sure!!

Blaze Pizza – Menu with Prices – 2348 Citadel Way #101, Melbourne

Blaze Pizza is much like the Chipotle of Pizza. Here you can customize your pizza to your liking. Kudos for having an option for vegans as they offer both vegan cheese & vegan chorizo. There are several signature pizzas w/ popular favorites along w/ calories listed. Probably the most popular choice here is the customizable Build Your Own Pizza. Choose your crust from original, thick crust, or cauliflower crust for gluten-free folks. Several sauces to choose from such as classic red sauce or spicy red sauce. Cheeses including vegan cheese options. etc. I opted for customizable Build Your Own Pizza w/ original crust, spicy red sauce, vegan cheese, vegan chorizo, & unlimited veggies. The toppings here hit the spot as lots of selections for those plant strong folks as the veggie toppings were plentiful, tasty, & nourishing. The pizzas are fast fired in 180 seconds in the oven. Fast, friendly service, & affordable. Found this to be one of the best vegan pizzas I’ve had in a long time for the fresh veggie toppings alone. Felt the crust could have been a bit firmer. The atmosphere pretty similar to dining at a Chipotle yet the vegan pizza hit the spot. I was able to finish the whole pie as was satisfying w/ just the right amount of food. Look forward to subsequent visits here.

Proof Pizza – Menu with Prices – 139 E Kilbourn Ave, Milwaukee

So, this place is NOT certified by any of the organizations that certify Neapolitan pizzas. That being said… They make a really good Neapolitan pizza. San Giorgio around the corner still comes out on top, but San Giorgio is only open for dinner. Proof is only open for lunch. This is actually a fantastic situation: two great Neapolitan pizza places, and they aren’t in direct competition. Let’s talk menu. You’ll definitely find some non-traditional pizza offerings, as well as the ability to make your own. Price is the same either way: $10 for a pizza as of this review. They use a rotating Neapolitan oven, which makes for less work in terms of rotating pizzas, and helps make the cooking more even. Looks like they are getting the proper cooking temperature, and that’s what counts. So cheese: I tend to go for the fresh mozzarella. It’s good. It’s a cow’s milk mozzarella, and they don’t seem to have Mozzarella di Bufala (Buffalo Milk) mozzarella on the menu. Cow milk mozzarella is a bit more approachable, so I understand. Sauce: I go for the San Marzano tomato. Not sure if it is D.O.P. Certified San Marzano, or just the San Marzano variety of tomato that is not necessarily grown in that specific region. My taste buds tell me that it tastes good, so I’m not going to worry about it. Crust: here’s where the pizza can be ruined when it comes to making a Neapolitan pie. Thankfully they get it right. The crust is not crispy. It’s not like a cracker. This is a good thing! The crust has the right texture and springiness to it. The rotating oven even has the side benefit of a pretty even cook around the perimeter. Only downside is that it can get pretty busy during peak lunchtime. In theory, this won’t always be the case, but if they keep up the quality, this will be an ongoing “problem”. Bottom line: fantastic pizza.

10 Barrel Brewing East Side Bend Menu with Prices 62950 NE 18th St, Bend

This is a pretty good place to hang out, drink some well brewed beer, have a good chat with a friend, enjoy the open air restaurant and patio, use the bathroom, and maybe get a bite to eat. The staff is cute and young and the decor “totes modern and stuff” but 10 Barrell falls a little flat on taste and cooking times. Ordered the Plain Jane regular crust pizza and the Prosciutto Pear Gluten free pizza. Both pizzas were over cooked. The gluten free crust is worse than eating a microwave Totino’s, much akin to a year old stale saltine cracker. The Prosciutto was ok but lacked that salty briney taste that is supposed to pair well with pears, but doesn’t when the pears are mushy and overcooked. There was plenty of goat cheese and basil but it just wasn’t enough to tie all the flavors together or make the pizza taste good. The Plain Jane was just a little too plain. My 14 year old said it would have been better to just get the Pizza! Pizza! from up the street. 10 Barrell I suggest you stick to what you know best and let the professionals handle the tastier side of cuisine.

Communion Bakehouse – Menu with Prices – 6116 SE Milwaukie Ave, Portland

Welp, not impressed. My friend and I stopped in on the way to a show. We had an hour. We each ordered a pizza from a limited menu (4-cheese and magherita). Two guys were working, and they seemed frazzled. After 45 minutes, I checked in with them, since still no food. With exactly ten minutes left before we needed to go, our pizzas arrived, so we each got to eat one piece before we needed to grab boxes to go. I had heard from a woman who was waiting that they were short-handed. That’s cool, but you gotta let your customers know. It’s pizza. I expect it out in 15 minutes. If there’s a big delay, how about letting folks know before they order so they can choose differently? That’s what I would’ve done. As for the pizza, I really like the crust. It’s light and crispy – really good. I hope it reheats well, since I’ve got most of a whole pie in the fridge. The flavor itself, though, not so much. My margherita didn’t taste like anything, and it was pretty greasy. I searched for red pepper flakes to give it a little something, but none to be had. It’s not a do-again for taste and service problems.