Pizzaiolo

Went there a few weeks after opening. Bought a couple of pizzas — regular and deep dish. Regular pizza was OK. Deep dish was NOT a deep dish, it was 2 pounds of dough with some sauce, cheese and pepperoni, etc. floating on top. They have no clue about the meaning of deep dish pizza. someone should send them to Chicago for a real treat. May as well call this chain Pizza Pizza — at an inflated price. Here is what the owner emailed me regarding «deep dish» (2 weeks after I sent him an email):
«I would like to apologize for not getting back to you sooner. At Pizzaiolo this is the way we do it and I’m sorry if it caused any confusion. This is what we Consider a deep dish at Pizzaiolo because when we make it in our pan its a minimum of twice as thick as our regular dough and we prefer to call it «deep dish» as opposed to «thick crust «.
OK — don’t call it what it is — try and fool everybody — you seriously think we are all stupid?
I went back a couple of weeks later for a regular pizza again … Terrible this time. Quality control is not in their vocabulary.

Wouldn’t recommend this location for it’s chain pizza… selection is always hit an miss and the execution of the pizza’s equally as poor.
I do quite enjoy the Gianni Ola from other locations — just never from this spot.