this post was submitted on 09 Mar 2026
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No Stupid Questions
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Besides the stuffed crust, I can tell you from working there that everything is made from the same dough. Pizza, breadsticks, cinnamon bites, it's all the same dough drowned in "butter oil". The one exception was their thin crust which got special treatment and no butter oil.
What do you think it would take for them to turn things around and become successful again?
It's been ages since I ate from there, but my first guess is lower prices. They were expensive when I worked there many years ago, even with the 50% employee discount. I can only imagine how things must be now.
They could also offer slices rather than just whole pizzas. Small pizza shops really have that part figured out. Maybe they do that now, I wouldn't know.