Chicken, tomato, bacon, mozzarella, and provolone cheese on a base of ranch dressing, topped with Frank’s Hot Buffalo wing sauce. Check it out on our menu!
Pizza Factory was featured in The Dayton Daily News.
The Leadbelly Boys gave us an “Exotic Toppings and Snazzy Combos Award”. Check out the review!
March 24, 2004
The Leadbelly Boys pizza pie review in the Dayton Daily News
Exotic Toppings and Snazzy Combos Award Pizza Factory
1101 Wayne Ave. (224-4477)
They like to mess around with pizza at Pizza Factory – and that’s a very good thing. Anybody who loves pizza knows its two locations for offbeat toppings, different cheeses (mozzarella, provolone, Cheddar, Swiss, Parmesan and feta) and weirdly inventive combo pizzas. There’s the Reuben pizza, the Seafood Blanc (a White Pizza with shrimp, crabmeat, etc.), a Chicken Cordon Bleu topped with honey-mustard sauce, ham, Swiss and chicken breast – you name it, they got it. In fact, they invite you to come up with combinations they haven’t thought of yet. Note: Carryout or delivery only at both stores.
- X-Large (16-inch): $10.45 cheese, $1.50 each extra item. You can get a small (9-inch) cheese for $4.95.
- Ray: Pizza Factory is incredibly consistent, and that says a lot. You don’t have to worry about over- or under-done pizza with too little cheese and too much sauce. They get it right every time.
- Jim: This is a good, solid, well-made pizza built with skilled hands. No shortcuts, and it shows.
- Ron: With all the attention the toppings get, don’t forget that Pizza Factory’s basic recipe is quite good. Tangy sauce, with a little bite, and an excellent crust.