I know the guys who opened them. Pretty sure they went to one of those classes where you can learn to do it in like 2 weeks. I almost thought of doing one but more on the Neapolitan style. Luckily they were also good at the business side.
Didn't realize they made it to Utah. They must be doing really well. It was huge up there because there's nothing else. Competition is only chains and below average hometown joints. I know they started making a ton of money once they started putting a bigger focus on alcohol. But they know what's up with the pizza. Not amazing, but it's decent and def big, floppy, fold-in-half, NY style.
Very popular both because it was simply something new and different, and because it's actually decent pizza.