Upon reading this please understand that I, writing this, have a Bachelors degree in Food Science, and understand the chemistry of Cooking and Food.
The "secret "to the pizza is that there is water added to the dough. This saves using tomato sauce and adds a slimy texture to the pizza. This is quite pleasing in taste, but when too much water is added is very mooshy and greasy. Secondly, I have gathered that business is best inside the restaurant, and that if you want delivery, you are 65% likely to get a less satisfying pizza.
Pros: the food eat-in food is great
Cons: The Pizza is poor when it is pick-up
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