Please, please, please stop overcooking your pies. Every Ray's in Manhattan has figured out the secret to not burning the crust. Why are you having such a difficult time with this concept?
Half the time I go I get a great slice, slightly overcooked, with a thin cracker crust. The other half, I get a completely overcooked mess, than Dom would probably spit out.
Plain slice: Cheese as usual was superb. Believe they forgot the sauce though. What was on was BLAND. Couldn't even fold the slice without the bottom separating like a fault line in San Francisco. Way too thin, way too burnt.
Sicilian: Again, completely overcooked. A thicker cracker. Did they switch the sauce? What they had on there tasted like tomato sauce. Very sweet.
A side note: I think more people may believe your justification for the $2.75 slice if you weren't price gouging on some of your other items. I mean, $2 for a bottle of water? Aquafina at Demarco's is certainly no more expensive than at any other pizza establishment.
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