Sometimes called “bakery-style” pizza, Caserta's cheeseless pizza strips are as hot with tipsy and hungover college kids as they are with workaday men and women seeking a lunch fix. Says manager John Campagnone Jr., “It’s all consistency –that’s what makes us great. We use all the best ingredients, that’s all I can tell you.” He’s served pizza strips the same way for decades, using Californian tomatoes, and uses the same type of dough he uses on regular slices.
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