If you're from NY or NJ like me, you'll be very frustrated with pizza in the South. Fuel is the place I've found that gets it closest to NY style as long as I ask for it "light on the sauce and light on the cheese". The crust isn't perfect (my husband says it's a little too "doughy" compared to true NY crust), but I like it - a fairly thin crust, stiff enough that a slice doesn't droop when held with one hand. They use fresh mushrooms (not the canned squishy rubbery ones), sliced sausage (not the rabbit pellet sausage), and chopped spinach (as opposed to many places now that lay 3 baby spinach leaves on top of a pizza and call that a "spinach pizza"). Megan made our pizza and it was perfect!!!
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