What a shame that this terrific pizza operation seem to be drifting and in need of some magement. One 20 inch pepperoni every Friday night and the quality is heading south. The crust is getting dryer and dryer each week. There seems to be much less cheese(moisture source and zero olive oil (no moisture. I was greeted. Fri by a kid that failed to greet the customer, stated the $18 + price, took my card and gave me my pizza. I did get a thank you but certainly no smile. Every week it seems the employees are new. How can you expect to train and maintain a quality product? There is great need for an exterior sign to let the public know you are a real business and build a interior atmosphere with decorations and Italian music. I guess I will have to renew my search for a great thin crust pizza cooked to perfection