...After I had it for the first time about a year ago, I had been begging my family for any excuse to go back. I admit, as happy as Luigi’s pie had made my taste buds, I was also driven a little by nostalgia. The bright red sauce had the same zesty, sugary kick and the crust the same floury fluffiness as that of a long-defunct restaurant from the Northeastern Italian-American neighborhood of my youth. (R.I.P., Del’s!) And the cheese. Luigi’s mozzarella forms a uniform blanket of juicy, glistening whiteness that, once tasted, clings to your soul and, once ingested, clings to your bones.

The servings aren’t chintzy either. This is large pizza the way large pizza is meant to be: 16 inches and with some heft to it. I’ll even go as far as to say skip the toppings. No kidding. As tasty as pepperoni, Italian sausage, hamburger, Canadian bacon, mushrooms, onions, green peppers, green and black olives, anchovies, and jalapeños sound, they would only accidentally blaspheme the scrumptious, heaven-sent marriage of bread, sauce, and cheese regularly spun serenade-like from Luigi’s oven. A large cheese is also only about 11 bucks. The $5 saved from choosing Luigi’s over Cork & Pig or Fireside Pies can go toward gas money...

Fort Worth Weekly