About Piece... well, it's complicated.

For one.. there's a lot of variety.. Red (traditional mozz, tomato sauce), white (parm & garlicky I think), and plain (mozz or mixed cheese, herby?). And then toppings and so on.

I personally like combinations like red-sausage-banana peppers, white-veggie-pepperoni (gets kindof crisped like), etc. Mix and match of tops, meats and veggies.

Mixed green salads are awesome. Pears, candied pecans, blue cheese. My favorite.

As I was saying though.. this being the restaurant biz, I think turnover is an issue, and who's manning the oven on a particular night can make a big difference. Actually a huge difference.

Since it's just down the street from me I can ride out the variances I wouldn't say hit or miss, but ymmv depending.