2 thoughts on “Review: Anzio’s Italian Restaurant”

  1. Years back when I worked at Pizza Hut they used completely different dough for their thin crust. It used less water than the hand tossed and pan dough types, and did not require rising time as the pan pizza did. Of course I have no idea about this place, but it is quite possible that the thin crust is a different recipe.

  2. Years back when I worked at Pizza Hut they used completely different dough for their thin crust. It used less water than the hand tossed and pan dough types, and did not require rising time as the pan pizza did. Of course I have no idea about this place, but it is quite possible that the thin crust is a different recipe.

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