"For some quality pizza near campus, look no further than Ray’s. Since 1989, the pizza shop has been cranking out fresh, thin-crust New York-style pizza slices. The dough is crisp, chewy, and light, and is made from a milled blend of wheat flour that is fermented 48 to 72 hours before it’s baked. Though all of their pizzas are relatively simple, you can’t go wrong with the classic cheese, or the “Freshman,” which comes topped with pepperoni, sausage, and mushroom." - Cathy Park
Ray’s Pizza
