Format & Rating Guide — PIZZA⚡OFFICIAL

◈ Step 1

PICK YOUR RATING

⭐⭐⭐

LEGENDARY

Exceptional. A benchmark. The kind of pizza you go back for and think about often. Reserve it accordingly — the rating only means something if it's rare. If you're debating between this and Worth a Trip, it's Worth a Trip.

⭐⭐

WORTH A TRIP

Notably good. Worth a specific visit. Something about it — the crust, the overall experience, the value — is genuinely excellent and sets it apart.

⭐

SOLID

A good choice. Worth ordering if you're already there. Nothing fails, but nothing great. Most pizza lands here, and that's fine — a Solid is still a recommendation.

ㄨ

SKIP IT

Not worth your time or money. Bad components, bad crust, or nothing that justifies the visit when better options exist. Be specific about what failed and why it's avoidable.

◈ Step 2

CHOOSE A STYLE

NY Style

Wide, round, hand-tossed. Slices fold lengthwise to eat. Thin but pliable — not crackery. The standard American slice. If you folded it, it's probably NY Style.

Neapolitan

Wood-fired, fast-cooked. Generally puffy crust edge, soft center, leopard-spotted char on the bottom. San Marzano tomatoes and fresh mozzarella are standard. Served whole, not by the slice. Born in Naples.

Roman

Two distinct formats. Tonda: round, cracker-thin, crispy all the way through — no puffy edge. Al Taglio: rectangular, sold by weight, thick and airy like focaccia. Note which one you're reviewing.

Detroit / Sicilian

Thick, rectangular, pan-baked. Crispy and caramelized bottom from an oiled pan. Airy, focaccia-like crumb. Detroit pushes cheese to the very rim. Sauce often goes on top. Square or rectangular, crispy-bottomed? This is your category.

Deep Dish

Chicago's invention. Baked in a deep pan with a tall buttery crust. Layered inside-out: cheese first, toppings, then chunky tomato sauce on top. Closer to a savory pie than a flatbread.

Tavern

Midwest thin-crust, crackery and rigid edge-to-edge — no foldability, no puffy rim. Always cut into small squares. Built for sharing over drinks. Common in Chicago, St. Louis, and the upper Midwest.

Fast / Counter

Pizza that prioritizes speed and accessibility. Chains, heat-lamp slices, $2 street slices, food court pies. A great fast slice is worth documenting. Use this category honestly. If it's under a heat lamp when you order, it's this category.

◈ Step 3

SET THE EXPERIENCE

Style tells you what kind of pizza. Experience tells you what kind of visit. A Neapolitan can be a quick counter lunch or a two-hour dinner. This field helps people decide if the place fits their plans.

Slice / Counter

Order at the counter. Pay per slice. Eat standing, on the go, or grab a seat if there is one. Fast, casual, often the best value in the city.

Casual Sit-Down

Table service or self-seat. Order a whole pie, maybe share a few. Relaxed atmosphere. You could be in and out in 45 minutes or stay longer.

Full Service

Proper restaurant experience. Reservations possible or expected. Full menu beyond pizza.

Takeout / Delivery

No dine-in. Pickup or delivery only. Note this when it's relevant — takeout pizza is a different beast and some places do it exceptionally well.

Note: Experience is optional but useful. When in doubt, pick the one that best matches how you'd actually recommend the place to a friend.

◈ Step 4

WRITE YOUR REVIEW

400 characters. That's the limit and it's intentional. Constraints force clarity.

What to cover

1

The crust. Texture, char, chew.

2

What to order. If one thing is the move, say so specifically.

3

What didn't work. Honesty is the value.

4

Solid info. Something factual and specific - what sets this apart?

What to avoid

✗

Vague praise: "Amazing pizza, highly recommend" — this tells no one anything.

✗

Menu descriptions: "They have pepperoni, margherita, and a white pie" — describe the experience, not the menu.

✗

Cute closers: "This pizza will change your life" — end on a fact, not a feeling.

The test: Read your review. Does it tell someone something specific enough to help them decide whether to go? If not, it needs another pass.