First Look: Pizza by the Slab at Joe Pizza

Basically ignore every post or review of Joe Pizza you’ve read before late February, cuz after their initial soft-opening phase using Annabelle Choi’s sourdough, they’ve completely reworked their dough recipe on their own, now use commercial yeast, and have lowered prices to the $5-6 range instead of original ~$8; so it’s pretty much a new place as of late February. I went on a Thursday night and while I like it and admire it for what it is, I don’t love it.

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