Jimmy Z’s Pizza

The crust is like a cracker. .a little too crisp.
The sauce is flavorless and cheap it has no spices in it that can be tasted.
The pepperoni is ok and the mushrooms were slimy and gross out of a can.
The onion topping was gross.
This pizza is good if you are a yokel from the area that doesn’t get out much or has tried any real food.

I’ve been told that when it comes to pizza there are two camps in the Washington County area: Osso’s and Jimmy Z’s. Having already tried Osso’s I felt compelled to give Jimmy’s a try and see which one I like better.
The service was fast and friendly and there’s definitely more seating room inside at Jimmy’s. But I suppose most people do take out, and Osso’s has more parking.
The pizza itself, in my opinion is a tad bit better than Osso’s. They both have a very good crust that holds up well to the sauce and cheese but I think it’s the sauce that put Jimmy’s over the top for me. It had a bit more zest to it. It also doesn’t hurt that Jimmy’s will put three slices of pepperoni on a square where as Osso’s only does one.
I’m not bashing Osso’s at all here. They produce a good product for a great price which is evident by thier customer base. But for me, I think I fall into the Jimmy Z camp when it comes to inexpensive square pizza slices in Washington County.

This pizza here is very good! Thin enough crust for it to be crunchy, but thick enough to be slightly doughy.
While entire pizzas can be ordered, most do it by the slice. I had anchovies on two slices and sausage and olives on two more. Jimmy Z’s is different because the toppings are not baked on; they are sprinkled on afterward and are only slightly heated. Very different, but very good! I think the pricing is good too — $.95 per slice.
So why only three stars out of five? We watched the guy making our pizzas behind the counter. He blew his nose and coughed, and didn’t wash his hands. He then continued making our food, still without washing his hands. BLEW HIS NOSE. To me, that is a really big deal! So disgusting!

Loved the crunchy crust, but wish the sauce had a bit more flavor. Love the order by the slice, which is always convenient. Overall, it’s a friendly local joint that is a must try for square pizza lovers.

This pizza joint made my list of another top spot. You must try. Jimmy z’s crust might be the best I have ever had. Sauce and cheese not to shabby also. I happen to meet the owner a few years back. He made me some dam good slices. The second time I stopped, owner wasn’t working I got scared, because you know no owner present, no good pizza. Wow was I wrong his staff knows exactly how to make it. Mr Z kudos to you, train you staff hire people better then yourself and it makes you look like a superstar. At Jimmy z’s they don’t rush the process. It comes perfect every time. Another one of those places you stop once you will be back. This place is just minutes off of the interstate I 79 Houston exit south of Pittsburgh. Cheep-​thin-​square –crispy-​Tasty — one or a whole Tray stop and get some. Try to eat it wile still crispy. Vent box if transporting so steam doesn’t make dough not crispy. A must if you like pizza.

Dear Jimmy Z, I love you. The end.
I have been searching high and low for a pizza place like this in my (new) hometown of Vegas, and have yet to find anything comparable. Jimmy Z’s pizza is so good– the dough has just the right amount of chewiness and crispiness I love, they don’t drown the pie in cheese, and each slice has just the right amount of «I need a napkin to clean up the sauce on my fingers”-ness to it. Oh and did I mention it’s cheap? Well it is.
Just a heads-​up, this is «square» pizza. Typically a thicker crust than a regular pizza and you will see a lot of sauce peeking out from the cheese. Are you familiar with Sam’s pizza just a few miles down the road? Then you will know what I am talking about. The middle pieces don’t come with any crust, so expect to get a little messy.
We only had plain cheese pizza, so I can’t speak for the toppings. Personally, when it comes to this kind of pizza I prefer mine topping-​free. But that’s just me.
I was so excited to have this old-​school-​east-​coast pizza on my recent trip back home that I stopped here twice. Why is it so hard to find a place like this on the west coast? Is it really the water? Does the humidity help with the dough? Do all the good pizza makers keep themselves back east? The world may never know.