It is SO unique. Provolone vs. Mozz is the key. This is a cheesey pizza, and hard to classify (not pan, Chicago, or NY... just different). I come from NY/NJ so I know about good pizza. This isn't anything like what I get back home, so I won't compare it to NY style. I simply appreciate how different it is. \n\nMessy, bring some good utensils until the pizza cools off! (I gotta knock them for the cheapo fork and knives they provide, which melt upon contacting the bubbling cheese).
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