Buona Pizza - Scranton (Green Ridge)

https://www.nepapizzareview.com/2013/11/buona-pizza-scranton-green-ridge.html
Buona Pizza - Authentic Chicago Pizza
On the pizza trail, it's never difficult to find new pizzerias to review, but I do end up reviewing multiple places with the same name and usually the same owner. For me, that's not an issue, because every pizzeria is different, and I enjoy comparing the different locations. It was a little over a year ago that I reviewed Buona Pizza on Lackawanna Avenue. That review was a success, so I hoped for similar luck at Buona Pizza in Green Ridge (in the shopping plaza). Since I' like to give a little local flavor, just know that although the name is spelled bu-O-na pizza, many locals from SCRAN'IN refer to Buona as bu-A-na, pronounced just like "iguana." So while you're reading this review, see which way you pronounce it!This Buona location is part of the strip-mall in Green Ridge, which is similar to it's downtown location. The configuration of the building sort of reminds me of a restaurant in a hallway, but this place is a little more comfortable than the downtown location, with a bar, display case, and padded booths. I thought the place could use a little TLC in some areas (ripped booths, broken table), but it was clean and sanitary so it wasn't a concern to me). I also got the feeling that there was a lot of space, but somehow I felt crowded if that makes sense. Our service was decent, but I'm really here to talk about the pizza!
I brought my wonderful girlfriend along for this review yet again, and since I already had the New York Style pizza at Buona downtown, I elected to order the Deep Dish Chicago Style Pizza for us to try. Authentic Chicago pizza is difficult to come by in NEPA, and so far I've only had it at Uno Chicago Grill in Dickson City and by mail from Lou Malnati's. I'm hearing that Samario's also has a good Chicago pie, but I haven't tried that one yet. One thing that I get a lot of when I order a Chicago pizza in NEPA is essentially a round, thick-crust, Sicilian pizza - that's not authentic! To me, a Chicago style pizza must be baked in a oiled pan, layered first with cheese (before the sauce) to protect the crust from getting extra soggy. Why does it get extra soggy? Because you usually load it up with sauce and toppings and the juice runs down into the crust. So as we waited for the pizza to come out, I was not sure what to expect, but the longer we waited, the more encouraged I was because Chicago pizza does take longer to cook as it is so thick and dense.
Location: Scranton, PA (Green Ridge)
Date: November 2013
Pizza Ordered: Deep Dish Chicago Style Pizza
Date: November 2013
Pizza Ordered: Deep Dish Chicago Style Pizza
Price: $10.95
Eat In/Take Out: Eat In
Eat In/Take Out: Eat In
Crust: 4/5
Sauce: 3.75/5
Cheese: 3.75/5
Overall Taste: 4.25/5
Crispy/Cooked Properly: 4.25/5
Overall Value: 3.5/5
OVERALL RATING: 4/5
Similar to: Uno Chicago Grill
Sauce: 3.75/5
Cheese: 3.75/5
Overall Taste: 4.25/5
Crispy/Cooked Properly: 4.25/5
Overall Value: 3.5/5
OVERALL RATING: 4/5
Similar to: Uno Chicago Grill