T Johnson
Google
6-29-25
It’s REALLY hard to mess up pizza. How does that even happen?
Last night was the second time that we’ve been to Pizza Casbah and it will be our last. We like to support local businesses so it’s unfortunate that this won’t be one of them. The first time we tried PC, our pizza was pretty good (7.5 out of 10) but our second visit was abysmal. I understand that quality and flavor will somewhat vary depending on the employees & their methods of food preparation but is there no standardized recipe or baking technique that everyone is trained to follow? FORTY percent of the crust on our slices was burnt to a crisp; *almost half* of our pizza was black and brittle & it wasn’t just on the edges. (Do employees not receive training on how to properly bake thin crust pizza to where there’s the chewiness and crisp but without charring the pie?)
Additionally, there was next to no sauce and the pizza was so salty that we couldn’t even finish it. Thin crust pizza isn’t meant to be slathered in sauce but there absolutely needs to be a layer of it that covers the pie. Rather than a consistent layer of marinara, our pizza had thin, random swipes of sauce which resulted in the pizza being extra dry. The absence of it also caused the pizza to be extra salty because there wasn’t the sweetness or acidity to offset the saltiness of the our chosen toppings and the cheese.
Between the absence of sauce, the pizza being charred, and how salty it was, I would rank our food as 2 out of 10, which is quite a difference from our first visit.
In this economy & being on a strict budget, it’s a special treat to go out to dinner. When the quality of food of a restaurant is inconsistent, one doesn’t want to roll the dice and gamble on whether or not the food you order will be edible.
I don’t like confrontation so I didn’t ask for a refund or for our food to be remade. I also know it’s never a good idea to offend the cook when ordering from an establishment; I’ve worked in the restaurant industry and I’m well aware of what happens when you do. It’s just better to take your business elsewhere.
In the future, we will visit other businesses when we have a pizza craving. I hope the owners will offer or revisit the necessary training on how to bake a thin crust as well as how to correctly apply sauce & improve on their product.
(Side note: even if unskilled, the employees were at least friendly. In terms of cleanliness, the tables were dirty and sticky. The bathroom was kinda gross too.)