Julio Pizzeria

Stephan Michetti (5 reviews)

7 Aug 2026

Source: Google

5.0

Best pizza and best subs ever 3 times eating and this place 1000% recommend

anonymously awesome (9 reviews)

9 Mar 2026

Source: Google

2.3

Let’s start with the dough. The dough itself, especially on the crust and the dough composition, was undercooked, and you could clearly see burnt flour residue from previous pizzas. It looks like the guy doesn’t even clean the oven between batches. I had burnt flour on my pizza, which already tells me the person making it isn’t really a professional. They used a ton of flour underneath the pizza that's warning sign #2— I literally had flour on my hands while eating the pizza. At that point, it’s not even really a pizza anymore; it’s more like bread, and we’ll get to that in a second. Looking at the crust, there’s no air in it at all. No structure, no bubbles. That usually means the dough was either rushed, badly made, or possibly even frozen. The gluten development and the way it was stretched are very questionable. On top of that, the freshness is doubtful. It feels more like eating a big piece of bread, it’s heavy, hard to digest, and honestly just bad. Any place calling itself a pizzeria shouldn’t be serving dough like that. The cheese wasn’t even properly melted, and the quality of it is questionable as well. It definitely didn’t seem premium. The pepperoni was mediocre at best, and the pizza itself was soggy and wet. The entire order was around $80. The fries weren’t homemade either — they were clearly frozen. You can actually taste that frozen texture inside the fries. It’s really bad. They’re also using a pre-made sauce. I’d bet money it’s something like Gattuso sauce. It tastes the same, it looks the same, and it definitely doesn’t seem homemade. Honestly, it’s a shame. This isn’t even a real pizza place. I could make a better pizza at home, easily. The problem is that the people running this place don’t want to improve or evolve. They just focus on cheap two-for-one deals and batch cooking to maximize profit with low-quality ingredients while cutting corners everywhere. It was terrible, and nobody will convince me that any of this is made fresh every day. You simply can’t get this level of poor execution with fresh dough. The excessive flour on the dough just to keep it from sticking is a beginner mistake, and the burnt flour everywhere is another clear sign that they don’t really know what they’re doing.