Right on the corner of Allen and Elmwood. I was immediately asked for change by 3 different people when I got out, which really gave it that authentic Allentown vibe. 2/$5.29


So Allentown pizza differs from Buffalo pizza a bit due to its medium thickness. Its still doughy, but not as much as most, and the cup and char pepperoni are accompanied by some more traditional elongated slices that varied in thickness and laid flat on the slice. Visually appealing until I saw the crust…

So as you can see here and in other pictures, Allentown pizza pokes a lot of holes in their dough. The reason this is done is so that large air bubbles don’t form and burn/burst in the oven. However, I happen to like a bubble or two in my pizza. I think it gives the crust a unique flavor and adds texture. Also, and I’m sure Allentown pizza doesn’t do this, but the holes all over remind me of store-bought dough, like Boboli. Overall it was a little greasy, and in the middle of the road between thin and crispy and thick and chewy, with neither of the good aspects of either. Crust was on par with last weeks, but I understand getting slices kind of dries it out. I feel like if you look at in pic 1 you can pretty well imagine the taste.

The sauce was very average. Out of the pizzas I’ve tried so far, nobody has really put forth anything noteworthy in that field. Maybe its drying out because the slices have sat too long? I don’t know. As you can see, there was definitely sauce on it, but even when I licked some off the dough (have mercy) I didn’t get much flavor besides tomato paste. There could have been more cheese. Yet again, if you’re going for the Buffalo style, I want a lot of cheese on it. Another area where middle of the road is not where you want to be. What was there didn’t bring much flavor to the party, either (gotta get your brown on a bit). HOWEVER…the pepperoni game was outrageous. Not only was there ample, there were 3 identifiably different styles. Cup & char, elongated flat, both thick and thin. Lord only knows how many went undetected. There was visible fennel and red pepper. My two homies on the top right corner might have been a toke or two over the line for doneness, but that kind of variety is great. Some very charred, some lightly, and some not at all. This, friends, is a scenario in which the best of both worlds came together. We move now to the scoring.

DoughšŸ„–: (D+) Poked too many times and not thick enough for buffalo nor thin enough for NY. Describes a lot of the women I’ve dated, ZING!.
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CheesešŸ§€: (C) AĀ little light, no browning.
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SaucešŸ„«: (B-) Not great, not bad. Having a hard time judging this category.
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PepperonišŸ–: (A+) Unless I hit nirvana eating pepperoni one day, this is as high as it goes.
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OverallšŸ•: (C) That really sums it up. This is what I would consider average pizza. If not for the amazing pepperoni, which isn’t even everyone’s topping of choice, it would have dropped. As always, head on down and judge for yourself!