The folks at Fatboys go above and beyond with Handmade dough and ingredients everyday and it shows. It gets better with every visit. Would recommend the BBQ Chicken every time.
jaime clauss
Food is a little pricey but so worth it!
Ari Catchem
This pizzeria isn’t just a letdown—it’s a borderline scam. We ordered two pizzas, and the experience was a masterclass in how to butcher the basics. The first, a single-topping number, arrived overcooked—edges charred to a brittle, acrid crisp, like they’d left it in the oven as punishment. The second, a two-topping attempt, was a doughy, undercooked travesty: pale, gummy, and sagging under the weight of its own incompetence, with toppings sliding off like they were fleeing the scene. This isn’t a fluke—it’s their signature move. Every time you dare to order more than one topping, the dough turns into a soggy, half-baked disaster. And now, they’ve axed dine-in, so you can’t even confront the mess in real time—just take it home and stew in your disappointment.
Let’s dissect that dough, because it’s the heart of this failure. Good pizza demands proper fermentation—yeast given time, ideally 48 hours in a cold rise, to develop structure, flavor, and the resilience to carry toppings without collapsing. These clowns clearly skip that step, rushing out a flimsy, underproofed base that can’t handle anything beyond a lone topping. The overcooked single-topping pie reeks of an oven cranked too hot, a panicked attempt to mask their lack of skill. The undercooked two-topping flop? That’s poor timing and zero grasp of how moisture from extra ingredients needs a longer, smarter bake to crisp up. They don’t adjust, they don’t care—they just churn out garbage.
Then there’s the price. For this level of ineptitude, they’ve got the gall to charge like they’re slinging artisanal masterpieces. Overpriced doesn’t even cover it—you’re shelling out premium cash for what amounts to a culinary slap in the face. No dine-in means you’re stuck paying top dollar to haul this trash home, where you’ll choke it down and wonder why you bothered. A pizzeria this lazy should be ashamed to ask for pocket change, let alone these inflated rates.
They need to overhaul everything—start with a real fermentation process, figure out their oven, and slash those prices to match the slop they’re serving. Until then, this place is a cautionary tale: overpriced, undercooked, and out of touch. Avoid it like the doughy plague it is.
Ari kev
This pizzeria isn’t just a letdown—it’s a borderline scam. We ordered two pizzas, and the experience was a masterclass in how to butcher the basics. The first, a single-topping number, arrived overcooked—edges charred to a brittle, acrid crisp, like they’d left it in the oven as punishment. The second, a two-topping attempt, was a doughy, undercooked travesty: pale, gummy, and sagging under the weight of its own incompetence, with toppings sliding off like they were fleeing the scene. This isn’t a fluke—it’s their signature move. Every time you dare to order more than one topping, the dough turns into a soggy, half-baked disaster. And now, they’ve axed dine-in, so you can’t even confront the mess in real time—just take it home and stew in your disappointment. Let’s dissect that dough, because it’s the heart of this failure. Good pizza demands proper fermentation—yeast given time, ideally 48 hours in a cold rise, to develop structure, flavor, and the resilience to carry toppings without collapsing. These clowns clearly skip that step, rushing out a flimsy, underproofed base that can’t handle anything beyond a lone topping. The overcooked single-topping pie reeks of an oven cranked too hot, a panicked attempt to mask their lack of skill. The undercooked two-topping flop? That’s poor timing and zero grasp of how moisture from extra ingredients needs a longer, smarter bake to crisp up. They don’t adjust, they don’t care—they just churn out garbage. Then there’s the price. For this level of ineptitude, they’ve got the gall to charge like they’re slinging artisanal masterpieces. Overpriced doesn’t even cover it—you’re shelling out premium cash for what amounts to a culinary slap in the face. No dine-in means you’re stuck paying top dollar to haul this trash home, where you’ll choke it down and wonder why you bothered. A pizzeria this lazy should be ashamed to ask for pocket change, let alone these inflated rates. They need to overhaul everything—start with a real fermentation process, figure out their oven, and slash those prices to match the slop they’re serving. Until then, this place is a cautionary tale: overpriced, undercooked, and out of touch. Avoid it like the doughy plague it is.
Stephen Raber
They used to be a good place when they allowed dine in but since they quit that,they went to no good,steep prices,rarely answer the phone and they take forever to make youre pies!! And also they are keeping the Mexican restaurant from going in just so they don't lose their business,I wouldn't recommend this place to anyone!:(
Susie Kendall
Excellent pizz, love there cracker crust, wish they could open their buffet again.
Food tastes okay but the prices on the site seem to be wrong says a pizza is $9.99 actual price is over $20Baked spaghetti is priced at $7.99 actual is above $17Seems to be false advertising to get customers to come in as they don't tell you the price just says they accept cash or checks no cards so unless you ask for the price before going you end up not having the right amount of cash with you... guys might think about updating your prices online and having the person taking the orders tell the people their total price before hanging up
Brock Martin
Top notch pizza, best in town.
Sarah A Rosa
Great pizza! Wonderful service. I believe it's carry out only though.
sue foll
Tried calling multiple times can't answer the phone????
The folks at Fatboys go above and beyond with Handmade dough and ingredients everyday and it shows. It gets better with every visit. Would recommend the BBQ Chicken every time.
Food is a little pricey but so worth it!
This pizzeria isn’t just a letdown—it’s a borderline scam. We ordered two pizzas, and the experience was a masterclass in how to butcher the basics. The first, a single-topping number, arrived overcooked—edges charred to a brittle, acrid crisp, like they’d left it in the oven as punishment. The second, a two-topping attempt, was a doughy, undercooked travesty: pale, gummy, and sagging under the weight of its own incompetence, with toppings sliding off like they were fleeing the scene. This isn’t a fluke—it’s their signature move. Every time you dare to order more than one topping, the dough turns into a soggy, half-baked disaster. And now, they’ve axed dine-in, so you can’t even confront the mess in real time—just take it home and stew in your disappointment. Let’s dissect that dough, because it’s the heart of this failure. Good pizza demands proper fermentation—yeast given time, ideally 48 hours in a cold rise, to develop structure, flavor, and the resilience to carry toppings without collapsing. These clowns clearly skip that step, rushing out a flimsy, underproofed base that can’t handle anything beyond a lone topping. The overcooked single-topping pie reeks of an oven cranked too hot, a panicked attempt to mask their lack of skill. The undercooked two-topping flop? That’s poor timing and zero grasp of how moisture from extra ingredients needs a longer, smarter bake to crisp up. They don’t adjust, they don’t care—they just churn out garbage. Then there’s the price. For this level of ineptitude, they’ve got the gall to charge like they’re slinging artisanal masterpieces. Overpriced doesn’t even cover it—you’re shelling out premium cash for what amounts to a culinary slap in the face. No dine-in means you’re stuck paying top dollar to haul this trash home, where you’ll choke it down and wonder why you bothered. A pizzeria this lazy should be ashamed to ask for pocket change, let alone these inflated rates. They need to overhaul everything—start with a real fermentation process, figure out their oven, and slash those prices to match the slop they’re serving. Until then, this place is a cautionary tale: overpriced, undercooked, and out of touch. Avoid it like the doughy plague it is.
This pizzeria isn’t just a letdown—it’s a borderline scam. We ordered two pizzas, and the experience was a masterclass in how to butcher the basics. The first, a single-topping number, arrived overcooked—edges charred to a brittle, acrid crisp, like they’d left it in the oven as punishment. The second, a two-topping attempt, was a doughy, undercooked travesty: pale, gummy, and sagging under the weight of its own incompetence, with toppings sliding off like they were fleeing the scene. This isn’t a fluke—it’s their signature move. Every time you dare to order more than one topping, the dough turns into a soggy, half-baked disaster. And now, they’ve axed dine-in, so you can’t even confront the mess in real time—just take it home and stew in your disappointment.
Let’s dissect that dough, because it’s the heart of this failure. Good pizza demands proper fermentation—yeast given time, ideally 48 hours in a cold rise, to develop structure, flavor, and the resilience to carry toppings without collapsing. These clowns clearly skip that step, rushing out a flimsy, underproofed base that can’t handle anything beyond a lone topping. The overcooked single-topping pie reeks of an oven cranked too hot, a panicked attempt to mask their lack of skill. The undercooked two-topping flop? That’s poor timing and zero grasp of how moisture from extra ingredients needs a longer, smarter bake to crisp up. They don’t adjust, they don’t care—they just churn out garbage.
Then there’s the price. For this level of ineptitude, they’ve got the gall to charge like they’re slinging artisanal masterpieces. Overpriced doesn’t even cover it—you’re shelling out premium cash for what amounts to a culinary slap in the face. No dine-in means you’re stuck paying top dollar to haul this trash home, where you’ll choke it down and wonder why you bothered. A pizzeria this lazy should be ashamed to ask for pocket change, let alone these inflated rates.
They need to overhaul everything—start with a real fermentation process, figure out their oven, and slash those prices to match the slop they’re serving. Until then, this place is a cautionary tale: overpriced, undercooked, and out of touch. Avoid it like the doughy plague it is.
They used to be a good place when they allowed dine in but since they quit that,they went to no good,steep prices,rarely answer the phone and they take forever to make youre pies!! And also they are keeping the Mexican restaurant from going in just so they don't lose their business,I wouldn't recommend this place to anyone!:(
Excellent pizz, love there cracker crust, wish they could open their buffet again.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Chicken Bacon Ranch Pizza
The best Pizza around
It was SumBitchen Good Ehhh.....
Atmosphere: 5
Food: 5
Service: 4
Their breadsticks are amazing ? ?
Atmosphere: 5
Food: 5
Service: 5
Great pizza
Restaurantji Recommends
Amazing pizza
Atmosphere: 5
Food: 5
Service: 5
Food tastes okay but the prices on the site seem to be wrong says a pizza is $9.99 actual price is over $20Baked spaghetti is priced at $7.99 actual is above $17Seems to be false advertising to get customers to come in as they don't tell you the price just says they accept cash or checks no cards so unless you ask for the price before going you end up not having the right amount of cash with you... guys might think about updating your prices online and having the person taking the orders tell the people their total price before hanging up
Top notch pizza, best in town.
Great pizza! Wonderful service. I believe it's carry out only though.
Tried calling multiple times can't answer the phone????
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