Fredrico's Pizza - Logan

A little way short from the old brick oven pizza, and manager's (Harold Hill) recipe pizza sauce that was used in the 50's, 60's, and 70's. Conveyor belt ovens are no match for the perfect crusts cooked on an old-fashioned brick pizza oven! Garlic bread remains excellent, but salads and dressings (especially the Blue Cheese and Thousand Island) are missing those home-made preparation skills used by Ruth Hill.

This was the most awful pizza I have ever had. Floppy, bready crust who uses orange dyed cheese? Seemed like the cheapest ingredients possible. Too bad.