Jo Jo’s is another South Buffalo Pizzeria…also on Abbott Rd. I swear to god, South Buffalo residents must eat more pizza than any other geography in the nation for these places to survive. I guess everyone has their favorites, and I suppose my review of Imperial stands as an example that the popular favorite isn’t necessarily for everyone. Jo Jo’s has the smallest interior of any place I’ve visited to date, but a very kind elderly couple (not positive) were happy to serve me the last slice they had. Because that the deal was 1 + pop = $3. Let’s get down and dirty.

I expect very few surprises from this slice. From the past few reviews, most of these South Buffalo locations only have me wondering whether or not they will use cup-and-char pepperoni or flat. Places like Carbone’s, Imperial, Wiseguys, etc, have immense visual appeal that gets you excited for the slice even before you dig in. These ones don’t make for the most impressive beginnings. However, the fact that they warmed it on foil instead of the bare oven made a big difference as you’ll see later. First time I’ve seen that done.

The Cheese is delicious. It is a fairly thin layer compared to others, but it held together just enough to stick to the dough when I pulled my mouth away. You can see a fair amount of grease as well, but it added flavor and wasn’t overbearing or dripping down my chin (I hope). There were a lot of pepperoni, but they were the thinnest of this variety that I’ve come across.

Jo Jo’s sauce is a miss. It is almost non-existent and what is there is completely lackluster.

The little bit of sauce that crept up to the crust dried out to a paste and didn’t have much flavor even here.

Jo Jo’s strength is in its dough. A few threads ago, someone said that all pizzeria’s have the same dough recipe, but it’s a matter of how you cook it. It that’s true, then color me mindfucked. The variety I’ve tasted has been all along the scale of flavor, and Jo Jo’s has set a new limit. This is the most DELICATE dough I’ve ever eaten. It was airy as a croissant (seriously) and chewed down to almost nothing. It was so fluffy and just barely there. It couldn’t have worked more perfectly with the slice, because the thin cheese and sauce layer would have been completely lost and gone unappreciated if this dough had any more consistency to it. It was like pizza on top of a pastry and I really enjoyed the experience. The tin foil covering during the reheat really protected the slice, which I’m sure would have burnt to a crisp without it. Very light and crispy bottom. I’m not going to say it was some of the best dough I’ve ever had, but it was good, and was certainly one of the most unique.

Dough🥖: (B+/A-) Really threw me back. So delicate and light.
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Cheese🧀: (B) Nothing of note. Very Nice.
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Sauce🥫: (C-) No flavor and almost none of it on the slice.
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Pepperoni🍖: (B-/B) Standard fare, but a little too thin.
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Overall🍕: (B-/B)

I enjoyed Jo Jo’s because of just how different it was. Such a unique slice. So light that it was really more of a snack than a meal. A very normal size, but the dough almost melted away. They only had 1 to give me, and to be honest, I could have eaten at least 4. If I had a craving and just wanted something light to hold me over at lunch, 2 of these would be perfect. Their sauce really is poor, but not foul or offensive. There just isn’t a lot of flavor to it and very little of it.