get a slice a stella's, part deux
sorry mc slim jb, know about your grammatical thing, and am sorry about the apostrophe.
that said, a few words about the post.
i cant lie, part of my (new found) love for this place has to do with "the christopher point", a mathematical concept introduced, (and so named), to me by my brother (apologies to the originator), which posits the idea that there is a point where one feels the item recieved for a certain amount equals or exceeds the expectation of said item for said amount.
for me pizza, is the ultimate arbitrator in this regard.
an aquaintance told me of a trip to UPN (hard core pizza people know of where i speak) his final bill for four actually made me laugh out loud and wonder if for the same dough i could feed an entire hungry soccer team at santarps and still pay for parking.
it constantly annoys me that for a certain "brick oven cooked" chain pizza you are charged almost twenty dollars for about 2.50 worth of materials, and while i understand there is labor involved, we are not talking about "wild gathered mussels, flamed with absinthe, served on a house made cracker with a seaweed foam", my go- to pizza (well done garlic and sausage siclian from Imperial Pizza, 329 washington street, brighton center) clocks in at 13.25 and will feed six, easy.
stella's works for me.
their 18" thin and crispy, two topping, comes in at 14.55, and the slices are as big as your head.
i would personally be uncomfotable at O-ya and freely accept that people enjoy this experience and are willing to pay for it. this is pizza. its peasant food. try not to gouge.
to sum, ive got a new place and isnt that what this is all about?
sorry, update bump. still love this place, but have a few caveats now that i have been here 8 or 10 times. the extra large 18" is the same amount of dough as the 16" rolled out thinner. makes for a wonderful pie, but does not travel well. this is what they use for slices and should be eaten in house.
there is a thick crust option which i imagined would travel better, but pies made with this option seem a bit gummy. fail.
whether they responded to this thread or patron feedback, the topping amount seems to be fine. actually in terms of the specials, too much! the veggie special is so overwhelmed by toppings the essential cheese pizza underneath is obscured.
buffalo chicken calzone is fine, as it is in pizza form, spicy but not overwhelming, big favoriteof my 16 year old daughter.
if you live more than 10 minutes away, large pizza, hove to the two toppings max rule.
eat the extra large there.
sandwiches and salads are fine, but pizza is the gig here.
re: MC Slim JB
Perhaps there is a special place in grammar hell for Friendly's, which in my youth was actually just "Friendly" and eventually (1989) added the apostrophe and s themselves. If you can't beat 'em, join 'em!
My only gripe with Stella's (which is our family's favorite) is that their hand with toppings can be bit light-- I would describe the sausage pie as lightly speckled with meat.
Dang, that is one decent slice of crispy pizza, thanks for posting, I never would have known. Plus, very nice people -- I said I wanted it hot enough to burn the roof of my mouth, and they heated it to volcanic, just the way I like it -- with a certain amount of very good-natured ribbing. $2.25 for a slice of cheese pizza that, as hyde says, is as big as your head. Gawd, I love Chowhound!
PS for bear: sauce not sweet to my tastebuds.