About That's A Some Pizza

By the Numbers: That’s A Some Pizza

• 1984—the year it opened
• 100-year-old Klondike starter yeast used to make sourdough
• 2,000 pounds of sourdough made every week
• 500 pounds of cheese shredded every week
• 4 styles of crust: New York thin, regular, thick, and gluten-free
• 6 sauce options, including tomato, pesto, BBQ, and alfredo
• 7 meats toppings available, including sausage, bacon, and anchovies
• 17 vegetable toppings available