The more astute among you may have noticed that our wait times for pizzas has increased a little bit in the last week or two.  There is good reason for this.  We recently came to the conclusion that our pizza was good, but not great.  So we starting tweaking an experimenting to try and move from the good to great column.  The good news is that our flabread pizzas have really improved in the last week or two.  Our dough is much lighter in texture and taste, our cook is more even and we are getting a nice artisan look as they come out of our oven (which is running at a much hotter temperature now).  The bad news is that we are still learning the ins and outs of building our pizzas with this new dough and occasionally when we really get slammed, it is difficult to hit the same sub 5 minute wait times we have always had.  We are pretty confident that as our team gets used to the new system, speeds will improve accordingly, but until then, thanks for being patient.  I assure you, the extra minute or two you are waiting for your pizza is well worth it