It’s floppy, dry (like not enough sauce), and the crust is too thick. I’d rate the sauce itself, but there wasn’t enough on my pizza to give it a proper rating.
Frank Pepe and Sally’s have the same general dry floury carbonized crust which some people will fight to the death over. I prefer an olive oil crust, without the black charred air pockets. It’s all preference.
Frank Pepe’s (located in New Haven, CT) is easily the best pizza. I haven’t had a slice in New York that can beat it.
What makes it the best pizza?
Nothing, it’s mediocre af.
I’ve had dollar slices in the Bronx that beat Frank Pepe’s in quality.
That doesn’t tell me anything about why it’s good or bad pizza.
It’s floppy, dry (like not enough sauce), and the crust is too thick. I’d rate the sauce itself, but there wasn’t enough on my pizza to give it a proper rating.
Fuck Frank. Go to Zuppardis instead.
Why? You neither made a case against Frank’s nor for Zuppardis. Based on your reply, I don’t think I want to touch any place you might go to.
Frank Pepe and Sally’s have the same general dry floury carbonized crust which some people will fight to the death over. I prefer an olive oil crust, without the black charred air pockets. It’s all preference.