The Crazy Greek

One of the things I often think about is all the places this blog has taken Grant and I. As soon as you decide to start writing about pizza for the rest of the world to read, you are suddenly exposed to tons of suggestions and recommendations. Everyone has their favorites and personal experiences that they want you to see for yourself. It results in mixed reviews and seriously questioning your friends taste buds sometimes. Other times it’s fairly rewarding.

My good man Joel tipped me off to The Crazy Greek, located on Staples Mill and Broad. This place looks pretty rad in a real shitty way from the outside. They have a sweet sign with a dude wearing a pizza for a hat. I’m into it. The pizza is good too.

9.75 for a large cheese, decent sized slices and the best thing about this pizza is the cheese. It is the first thing you notice and it almost overshadows the rest of a decent pizza. There was something almost buttery about it. It was really smooth.

The crust was soft and chewy but firm enough that the slices weren’t falling over on themselves. There were some weird undercooked thin areas on the underside but nothing disappointing for the price we paid. The sauce was there, but nothing amazing. Grant killed his half, I saved mine to eat cold. It was just as good out of the fridge.

We talked to the “guy in charge” at the register. He let us know they had been open 35 years. We have to respect that kind of legacy. As for the cheese, he told us the trick was low moisture mozzarella. It’s a little more expensive, but it doesn’t get soggy. Who would have thought? Apparently low moisture mozzarella is standard in the U.S. food industry. What is the real secret to The Crazy Greek cheese?

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I’ll second everything Andy said.  The cheese was some of the most delicious stuff I’ve ever had on a pizza.

-g