Founders Paul Hibler and David Sanfield take their crust seriously. The proprietary blend of three flours, fermented 36 to 72 hours, is made centrally, ensuring quality and consistency at each location. It's not as crisp and airy as Mozza nor as light as a Neapolitan style pizza. It is its own beast, lightly charred and chewy with a hint of sweetness, which has a tendency to bring out diehard fans and haters. But whatever your stance is on the crust, it's hard not to love the top notch ingredients, smart combinations, and gourmet pizzas at pocket-friendly prices.

 http://www.pitfirepizza.com