This is Big Boy’s on Seneca St, a little past Larknville going toward South Buffalo. The guy running the place had a pretty tight smoke break schedule so I didn’t get a chance to snap a pic of the outside, but this is what it looks like on the inside, which to be fair, is probably creepier. Like the sign says, this place also does a NY style. They were selling “Buffalo Style” in that glass case (note the sign), but it looked…well it looked fucked. Almost like a Chicago thickness going on. After the Prima “Sicilian Style” disaster, I don’t tread in water that my scenes tell me looks questionable anymore. I stuck with the NY Slices. 2 + can-o-drink / $5. That is a damn steal!

…ok maybe not. I saw him sprinkle that extra cheese on before they hit the oven and I wondered whether or not it would be a good move. We’ll get to that in a sec, but you can probably guess how that turned out. Certainly something no one has done yet. Apart from that, big slices and they smelled good.

Big Boy’s has maybe the thinnest slice yet. Possibly a tie between them and Gino’s. The camera ended up focusing on my fingers, but you can make out the very thin “crackery” layer that comprises the bottom of most any NY slice.

Ok, so the extra cheese thing sucked. I thought it was an interesting plan at first, but admittedly it made me wonder if he was trying to cover something up. Perhaps the amount of time the pie had sat out? The place certainly wasn’t busy. Also, this slice wasn’t rewarmed anywhere near long enough in order to melt and bubble the “extra” cheese. It was just kind of warm, which made it grainy. The pepperoni was below average. No hits of spice and not adding much flavor.was honestly the best sauce shot I could find. There was almost no sauce on the slice whatsoever. Seriously. This was the least I’ve ever encountered, and it could have used some. Got $ to throw extra cheese around all day, but cant hit it with a little sauce? Come on, playa.

I’ve never had NY style dough be undercooked, but here we are. I hope it translates through photo. It was gummy from the center to the crust and really boggled my mind considering how thin it was and that it made 2 rounds through the oven. Biggest letdown of the slice, right next to the sauce situation. Thankfully, this is a thin slice so there isn’t a ton to chew through. That being said, the crust was fluffy, cooked through, and delicious. I simply do not know how that works. It’s really throwing off what little grasp I have on the science of pizza making. A fickle mistress. Let’s bring her in for a performance review.

DoughšŸ„–: (D+/C-) About as good as it gets for NY pie. Maybe just a touch browner.
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CheesešŸ§€: (D+/C-) Not a strong base layer to begin with and the added pre-oven sprinkle ended up actually hurting the slice.
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SaucešŸ„«: (D+) Very VERY little of it on the slice. What was there dried up.
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PepperonišŸ–: (C+) Boosted above average due to good distribution.
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OverallšŸ•: (C-)

I didn’t much enjoy Big Boy’s. They have maybe the most economical lunch deal I’ve had yet, but at what cost? A little more sauce, properly cooked through, and fresh, this could be a bangin slice. The place certainly has the style going for it, but some tweaks have to be made to the product…for me, anyway. Thanks, Big Boy’s!