Sept 6, 2006. Got a slice, $2.00. A large 1/6 triangle portion of a 16"" pie. I was concerned that the pre-saucing of the crust was going to effect the uncooked dough creating a gum line, but the sauce must not have been too acidic; plus it was very thick having been made from tomato paste. This is a good idea since it cuts down on the soaking of the crust, and I love a thick sauce such as this anyways. I knew as soon as I picked up the slice, the crust was prepared perfectly. It stood up well and did not droop considering the weight of the sauce and toppings. The pizza was loaded with pepperoni even though I asked for Italian sausage. This crust was thin and crispy but not brittle. If they can cook a whole pie as good as this slice, then this is the best independent pizza shop in Santa Rosa and is will be best I've had so far in the county. I checked on their proofing methods, and they try to make the dough 24 hours in advance. This is a great find. Warning - you can only take out or get delivery. There is no dine-in.\r
October 9, 2006 Got a large combo. I was concerned as to whether they could be consistant on the dough quality. They open at 3 pm on Sundays. This is not a good sign since I was there when they opened. The crust ball was taken right out of the cooler. Not a good idea since the yeast needs to accilmate to room temperature. Sure enough when the pizza came out of the oven it had a gum line. This is standard for the area, and this crust is better than most. Since they do make their crust a day before, I will on my next order call ahead and ask that my crust be properly acclimated. One should not have to go to such lengths, but if you want a great pizza, I recommend you make the effort. The toppings are great. The pepperoni is top grade. Just getting that on the pizza is good enough. I would have given this pizza a 10 if it were not for the crust. The slice is still a 10.\r
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Pros: pizza slice, dough, sauce
Cons: no dine-in, location hard to find
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