As you have so commanded, I visited Blasdell Pizza. THE ONE ACTUALLY IN BLASDELL as someone made a point to specify. As far as I’m concerned it just goes Buffalo, SB, Lackawana, OP, Hamburg, then straight into Erie, PA. Mail me your tears Lake Viewers, Big Treeans, Wanakans, and Blasdellers. I’m on your turf. Eating your pizza. Coming in hot.

Man’s gotta eat. Yes, I ate it all. No, it wasn’t a good decision. Life isn’t about making safe plays though. In the words of the great John Daly, “Live Laugh Love”. They had a 2 slice + pop combo in the area of $5 and change, but I got fancy so it cost about $11. The Evil, non-review compliant Buffalo Chicken slice will be covered on Instagram and Twitter https://twitter.com/SexySlices

After eating Ricota’s last week, I didn’t expect to be saying this so soon or even at all. This is the heaviest cheese layer I’ve had on a slice yet. It is literally a cheese blanket as you’ll see in the sauce shot coming up. It’s pretty much the more the merrier for me on cheese, but I do like a little crispiness/browning. None of that here, but a nice heavy-handed layer that goes well on the beefier slices like these.

I really like Blasdell pepperoni. It absolutely isn’t the standard cup and char. They do curl a bit but not a ton. They also have a subtly different flavor that is a little meatier and less fatty. Really nice stuff and good quantity.

It shouldn’t come as a surprise that I’m not in love with this dough. It is a little less fluffy than Ricota’s, but still the same thing going on. Thats the style though, and they execute it well. When I saw the little char bits I thought they would be bitter, but to be honest I didn’t taste them so I can’t criticize for that.

This, for me, has got to be the moneymaker. I didn’t realize until a few weeks in to the review that I really like saucy pizza. Blasdell comes hard with the sauce and it is packed with flavor. It’s the taste you can see, kids. That being said…there is a slight sweetness that I could do without, but that is my only critique. It is unique recipe…as a matter of fact it’s so unique that I could swear it’s recognizable…

At risk of my own life…I’m going to air this publicly. I’m fairly certain Tim & Bonnie’s (Springville & Ellicottville), Frankie’s (Lockport), and Blasdell Pizza are all run under the same family, or at least share the same base recipe for their pies. Their logos are pictured in order left to right. I’ve ordered from Tim & Bonnies before and when I commented on their shared “Pizza Man” with Frankie’s in Lockport where I grew up, they mentioned that it was owned by their cousin, or some family member. Well, I’ve eaten a LOT of Frankie’s and it is VERY similar to the pizza I had at Blasdell…but I have no confirmed evidence of a link apart from the “Pizza Man”. Who is this Pizza Man? Who is this family? But why male models? Maybe someone has insight. While we wait, let’s take a look at some data.

DoughšŸ„–: (B) Squishy…but not the squishiest.
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CheesešŸ§€: (A-/A) Super heavy layer, but could use a broil for perfection.
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SaucešŸ„«: (A-/A) Amazing stuff, but a hint of sweet that isn’t my favorite)
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PepperonišŸ–: (A) Rich and meatier than the standard. Could use just a little more char.
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OverallšŸ•: (A-)

Blasdell is a hearty slice with an outrageous amount of cheese and a super pungent sauce. Whether or not it is or isn’t associated with Frankie’s and/or Tim & Bonnie’s, whether or not Blasdell is actually a real place, this is a style and taste that I’m familiar with done nearly as best as you can do it. It’s Buffalo, it’s hearty, it’s comforting, and it’s fucking delicious. Thanks, Blasdell!