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[QUOTE="upstater, post: 5274808, member: 153"]
When I read about these Apizza outlets elsewhere in the country failing to make apizza the same way (usually because of crust thickness), I'm reminded that many people outside Connecticut aren't into thin pizza, nor into charring. They don't understand it really. They grew up on thick, doughy, undercooked pizza with a lot of sugar in the sauce, and a carpet of cheese on top (that usually slides right off the crust with your first bite).

If you took a classic Pepe's pizza from its heyday and dropped the store in the middle of most American cities or small cities or suburbs, they'd probably go out of business and they'd hear a ton of complaints about people feeling ripped off because:

#1. The crust is too thin, you're going light on the dough, they can't get their fill
#2. Not enough cheese, you're going light on the cheese
#3. Light on the toppings. Or you charge too much for toppings.

They might also say the tomato sauce is too tangy.
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