Reviews Lotsa Stone Fired Pizza

I love how friendly the workers are and the pizza is amazing! Definitely recommend trying it if you haven’t already

The staff were very kind/welcoming and accommodating and quick. The location is great for either dining-in or take-out. I was able to order vegan pizza with all these toppings for $2.15 on a deal day for students. Great sized personal pizza. Nice location to meet up with friends or family for lunch or dinner (+ they're open late). Delicious soft yet crunchy crust and the restaurant cooks the pizza in a rotating oven you can watch while waiting

I got the Bianca with mushrooms instead of tomatoes and good gosh it was good will be going there again also if you have a sweet tooth go for the rice crispy treats with mini marshmallows in them their the bomb!

Tonight was my kids and I first time there. I was kind of hesitant because it's in a college area but the staff was so nice and the pizza was fast and delicious...and they have vegan cheese!!! Will def be a regular spot of mines!

So so so soooo good!! Visited on their re-open and created my own pizza for free. The staff, establishment, and pizza was so amazing that I’ve been back at least 5 times in less than a month. My friends love it and for the price ($8.99 +tax) and endless toppings, you cannot beat it. Ingredients are fresh and the team/management are friendly and welcoming. Give it a try!!

Nick and Dillard put in the best service out there. Pizza comes out just how you like it and they are a really friendly staff. Never had any complaints after eating over 100 pizzas in Lotsa.

I'm a sucker for a good upstart story - especially in the ultra-competitive pizza market. From the single/original location as "Lotsa Mozza" in Morgantown, WV to today's ten (and growing) locations, Lotsa SFP is on its way to predictable success. Tonto and I rode westwards last night in search of vittles on our way to Flippin' Great Pinball (Railroad Square) and chanced upon a parking spot on College, not too far from Lotsa Stone Fired Pizza - so that clinched it. Having driven by Lotsa a couple dozen times over the past few months - and each time making a mental note to visit - I rationalized that we were going to Lotsa all along, and this was NOT a random visit. This was a Saturday night - and we entered at 6:32pm. My first reaction was "why is this place empty?" - and then I realized that it was only 6:32pm on a Saturday night - and that this was the calm before the storm. After all, Potbellies (Pots) is right across the street - so the revelers were likely all still inert, rallying for a pre-Lotsa bachannal before descending upon the pizza joint after midnight (and likely, after 2AM...). I can understand the comparisons to Blaze, although I posit that there are more sound parallels between Maddios and the recently deceased Red Elephant, with a whiff of Dave's thrown in. As with Blaze (and more appropriately (IMO) Maddio's), the patron lines up and orders the size (kiddie OR the single size), the sauce, and the toppings as they progress from right to left and ultimately to the cashier. The oven comprises of a rotating stone upon which the pies are laid. I suspect 150 seconds relates to two rotations (but I'm not certain - If it's important to you - stand there and watch it) and the heat is around 800. The dough / crust is a bit denser than what I prefer (hence the Dave's reference) but is clearly thoughtfully blended and intended to be as such. I'm guessing there was plenty of tinkering with the recipe before landing on this mix. a BIG bonus (for me) is that the jalapenos are fresh and NOT pickled. Pickled jalapenos add to the watery mess of many a pie out there - Lotsa doesn't mess with pickled. Another notable quirk is the prominence of the anchovies in the protein line-up. I'm always going to opt for anchovies, but tend to expect them in the walk-in/refrigerator at other places given the infrequency of their use. BTW, the regulation amount of anchovies (food cost IS food cost) is 6 per pie, although I managed to eek out a seventh, so... Fresh mozzarella balls go a long way with me - and ultimately my pie had more toppings than I normally go with on a first pass (fresh jalapeno slices, anchovies, mushrooms, fresh mozzarella). Once the pizza is presented to the patron, there are choices of toppings (sauces), as well as various herbs. I opted for a hit of fresh basil. Objectively speaking, this pie stands up to any other in town with regards to the quality of ingredients and expeditious delivery. The service is noticeably cordial and attentive. The guy behind the counter flinging the dough was very nice and knowledgeable, and the manager was proactively interested in our experience. Upon leaving, one of the servers / employees asked "so, what did you think?" - something that I would never expect, frankly, from any other the other rapid-service (or table-service) places in town. Subjectively speaking, I prefer a dough/crust that resembles more of what you'd find in either New Haven or Brooklyn. I'm persnickety about my crust but fully recognize that taste is personal, whereas quality of ingredients is universal - and to reiterate, the ingredients present themselves as top-quality. I like Lotsa Stone Fired Pizza. I'll be back.

Hello this is a rating on Dillard’s he has excellent customer service and because of him I look forward on coming back again! He made lotsa worth it and when my friend was sick he was the first person to be there to take care of him!