Joe Illian posted on 09/29/2012
Rating & Review:
1st. of all to be fair, I am from Chicago, my wife NYC, where pizza was made perfect, and mediocre pizza places struggle to survive if at all. Pit Stop couldn't cut it competing with a Chicago pizza chain, much less a mom & pop pizzeria. I looked at the reviews, and thought I'd give it a shot, but then there are only two restaurants we've found here yet that I'd say excel, and they are both high end steak, and sea food restaurants at the Wineries off I-40. So far good Chinese food, pizza, a good hot dog, or Mexican fare elude us. So, let me say they did get the thin crust close to right, and the cheese mix might have been correct, although it was hard to tell, because there wasn't enough on a cheese w/ extra cheese pizza to determine if it was a true 50/50 blend of Mozzarella and Provolone. It was also hard to judge the sauce, it seemed tasty enough, although spread so thin to be ineffectual in redeeming this pizza. I guess we are going to have to begin making our own from scratch, because finding good pizza here is next to impossible, with the bar set this low. Now I know why my dad used to love Chicago's Fasano pizzas we'd have flash frozen and drive in when we'd come to visit, before permanently relocating. Don't waste your money, expecting a 1st. class pizza here. Nashville might be as close as it gets to finding store bought world class pizza in Tennessee. IF Pit Stop were truly interested in producing best in class pizza in Crossville, I'd suggest keeping the crust, thickening their sauce, using about a half cup, or four times what they do per pie, and use a 1/2 pound of a 50/50 Mozzarella Provolone, cheese mix, on your standard pie. EXTRA cheese is DOUBLE that, and stop skimping on the extra ingredients as well! YES it will be a 20.00 + pizza, and people will come from as far as Nashville to eat it, your parking lot would ALWAYS be full, and you'd have to open up a larger place for sit down customers.