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Originally Posted by Shore Driver
I went there once (after reading good reviews here), and it was soggy undercooked crust, soaked through with grease due to way too many meat toppings. All who ate it were grossed out. I don't need a million toppings layered upon each other to enjoy the flavor of a pizza. Down in CT, we have coal-fired, brick-oven pizza (New Haven style, the inventors of pizza), and a plethora of Greek-style pizza shops, like Louies' . I grew up eating Greek pizza, and some are quite good. However I do prefer New Haven-style.
Maybe I got the new kid who reached his paddle a bit far into the oven and pulled the pie, to save time. It happens.....won't be going back though.
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Ok, well this makes sense. Truth be told, when I order from Louis (old owners as well as new) I always ask them to add a few minutes to the normal cook time. I enjoy Greek pizza, but it has to be on the "well done" side.
There have been times when I got my Louis' pizza home, and although it was certainly ready to eat, I took a few slices, and threw them in a 350 degree oven for a bit. It comes out perfect...for me anyway.
All the toppings can be a bit much...on a pepperonni, a quick dab with a paper towel does wonders.
All in all, I think they do a great job.