My friend and I were walking by (we stayed at a nearby motel) and I saw somebody at the window eating a slice and knew it was good pizza. I'm a pizza "snob" in the sense that I had my first slice around 1958 in the Bronx and have lived and eaten pizza in at least ten states and three countries since and never had one quite right. This place, owned by a former New Yorker, has it down. My friend and I had a plain cheese pizza (the true test). Why is it so good? They use corn meal on the bottom of the oven to keep the crust both thin and crispy without being burnt, something nearly all pizza places stopped doing years ago because of cost, a savings which results in droopy, soggy 'thin' crust which also has to be way too thick. So if you like good pizza and want to know what it tasted like at its best, go here. I'm making a special trip back to Eugene with my wife just to have another pie (and go to the coast). If you like the loaf-of-bread approach to pizza like Chicago has foisted on the world, skip this place. If you're not sure, you will be after you eat here.
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