It’s a chain. Based out of DFW, I think. There’s still a few around, mainly in the Deep South. They were founded under the same concept as the old Crystals next to Casa Bonita: stuffed animal games for kids, video games for pre-teens, pizza buffet, beer and comfortable chairs for fathers, focus on cleanliness and safety for mom. I’d rate the food as somewhere between Chuck E Cheese and Pizza Hut. One thing they did do for awhile was have potato chips on the pizza buffet. Which seemed weird but works surprisingly well in hindsight. I wouldn’t try it if you have a history of angina, but buy a bag of regular Lay’s in the yellow bag and alternate between those and cheap Pizza Hut pizza and despite more salt than Lot’s wife’s kitchen, its tasty.That was Mr. Gatti’s Pizza. I had my birthday there almost every year. I don’t remember what the pizza tasted like but I enjoyed watching The Little Rascals on their projectors and the arcade!
Compare that to this slice I had at Sal & Carmine's on Broadway in NYC...I took one for the team and tried Mazzio's new NY Giant 18" pizza with NY style crust, a NY cheese blend and some new NY style sauce. I worked for Mazzio's in high school, and in the 30 years since, it has gone way down hill. It's turned into the old cheaper Ken's version overall. They hit a home run every once in while...I enjoy the oddball double-decker pizza for some reason, and even the pepperolis. But on the whole, it is such mediocre "midwest style" pizza, especially for the price.
So on to the NY Giant. I went in with severely low expectations. The pizza is...fine. It's not bad. But it's not New York style. Well, I mean, it is in theory. The crust thickness is about right, and it folds well, but it's missing something. Part of it is the way it's cooked, in their pizza oven, rather than brick or coal oven. So the bottom of the crust looks nothing like the real thing. The cheese isn't high quality, and it's the same pepperoni or sausage you get on their other stuff. And the sauce was okay, but not anything I've tasted on legit NY style.
So, overall, it's fairly bland and doesn't compare to legit NY style...which was to be expected. The one-topping was $12.99 for an 18 inch pie, and it's cut into 8 big slices...they did a decent job on nailing the slice size, but could be a hair bigger to really get there. For the price, I'm not going to complain, but it should be called "NY inspired" or something, because folks that have never had real-deal NY style aren't going to know any different and just assume this is actually NY style.
BTW, the rest of my family liked it just fine.
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Nice!! The problem is Mazzio's changed it's original crust a year or two ago, and it was a massive downgrade.Yeah, that’s far from John’s of Bleeker Street over the top good.
Looks like they are test marketing even cheaper ingredients.
I still love a Mazzio’s large original with mushrooms once a year for pure nostalgia. Dump a bunch of cheap Parmesan on it and Fatty can finish the whole thing himself after a pitcher at JR’s. I swear every time I check into the Campbell, the lady behind the desk says to herself “Great, the guy who leaves the pizza box in the hallway is back.”
when my kids were little we ate Mazzio’s a lot and it was good. When I took my wife to one a few years ago it was just cheap pizza. My wife is convinced there is no good pizza in Tulsa. If you get to Reno we’ve got several pretty good places here. Blind Onion and Wild Garlic are both owned by the same people but the pizza’s are different. Wild garlic puts roasted garlic on most of their pizza and they have a dilled ranch dressing that’s fantastic for dipping the crust in. The parent company is out of Portland.I worked for Mazzio's in high school, and in the 30 years since, it has gone way down hill. It's turned into the old cheaper Ken's version overall.