So this is Daddio’s on Hertel in North Buffalo. I don’t know much about the history behind the place, but I hadn’t heard of them until people started bringing them up as their favorite to me. They’re also pretty active on social media, and I’ve had a few FB ads from them pop up before, so good for them. In the words of the GZA, need to diversify yo advertising, son…well, close enough to that anyway. 2+pop / $6.50ish lets hit it and quit it.

Alright alright. This is a damn fine looking Buffalo NY pizza slice. They hit it hard with the pepperoni cups and there looks like a lot of cheese on it. My only gripe to start was that it’s warmish at best. Good on the guy who sold it to me for letting me kind of know in advance though. He took these from a 2nd, fuller, allegedly somewhat warmer pie in the glass case, from which he testified that he had just eaten 2 from himself. What the hell do they do with the colder pie then? Life’s great mysteries.

These are awesome. There are a bunch, and they are spicy like they should be. Hell of a lot of fennel, too. Also, they nailed the char. Nice job, boys.

This is like a cake cross-section shot. As I said, the pie was not super hot so you can see the separation of cheese, dough, and sauce pretty well. It’s like a sexy pizza anatomy chart from your middle-school health book that you oggled alone in your room…or something. The cheese was thick and had the right flavor notes, but when the slice cools that’s the first element to suffer.

Daddio’s puts a lot of sauce in their pizza, which is not an easy thing to pull off with cook temps and times. A lot of places fuck that up and you’ll get a “gel line”, which looks and tastes like undercooked dough (thanks to /u/natetan for that tip). It was rich, it was flavorful…but it was sweet. Very sweet (for me). Not my favorite flavor profile for sauce, but I think I understand the sweet salty appeal better now than in my pizzas past.

Nothing too noteworthy on Daddio’s dough. It was cooked right, which after my last few reviews I’m learning is not a given. Certainly not a downfall. It was flaky and savory with a crispy puffy crust, but it wasn’t anything more than good. Let’s bring it back to our old friend, The Alphabet.

 

DoughšŸ„–: (B) Very standard for Buffalo pizza. Not a bad thing.
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CheesešŸ§€: (C+/B-) REALLY suffered due to the temp of the slice.
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SaucešŸ„«: (B) If you like sweet, this scores much higher.
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PepperonišŸ–: (A-) Great, but need to be more unique to score any higher.
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OverallšŸ•: (B)

These were for sure “B” slices. You would be happy to eat them on lunch, and they’re what I would consider to be the average for Buffalo. These would have definitely been better if there were part of a cooked-to-order pizza, but thats not the nature of this game, sugar. When it comes to keeping slices warmer/fresher, Daddio’s could step it up a little. However, if you wanted a whole pizza and liked sweet sauce, this could creep into the low “A” range quick. Let me know what you think. Good lunch, and great service. Thanks, Daddio’s. See you next week!