The dough, re, mi's of pizza | November 15, 2013 | Mountain View Voice | Mountain View Online |

Mountain View Voice

Eating Out - November 15, 2013

The dough, re, mi's of pizza

It's all about the crust, not the toppings.

by Dale F. Bentson

According to, there are more than 61,000 pizzerias in the United States. Americans eat about 100 acres of pizza each day (about 350 slices per second). Pizzerias represent 17 percent of all restaurants in the United States.

This story contains 763 words.

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Posted by Paige, a resident of Cuesta Park
on Nov 16, 2013 at 6:37 am

Your article is spot on - the cornmeal crust on their deepdish is sooo tasty and their thin crust is excellent as well! Their price points are very reasonable especially given the quality and their service is always friendly. I've tried the curbside pick up (and ordered it through their online ordering) and it works really well - easy, don't have to find parking! Blue line Pizza is definitely our go to spot for good times and eats!

Ps. I heard Blue Line is opening in San Carlos (great for my sister who lives over there)!

Posted by Jenny, a resident of North Whisman
on Nov 16, 2013 at 9:11 am

Blue Line's pizza is absolutely delicious! As mentioned in your article, the deep dish is very different (in a good way) from the "normal deep dish" that other pizza restaurants have - Blue Line's cornmeal crust is simply outstanding! What I find surprising is how good their thin crust pizzas are as well! We haven't tried their Bread Pudding yet but it sounds yummy!

Posted by Kath, a resident of Old Mountain View
on Nov 21, 2013 at 1:49 pm

Review failed to mention that Blue Line Pizza offers Gluten-free pizza. Having a GF option can translate into extra customers and $$$ for Blue line.