Great Pizza
Thursday, August 11, 2005
As for the pizza--it's good, but not gourmet. This is a bonus, really; most things billed as "jumbo" aren't expected to be good, just big. But Bacci's thin pizza boasts a crust that bakes up fresh and soft, yet sturdy enough to hold lots of the kitchen's tangy, slightly sweet marinara sauce and a respectable amount of mozzarella. The five or six pieces of sausage on our slice seemed a bit lonely on that wide plain of pie, but the ones that were there had a nice meaty texture and spicy flavor.