Backdoor Brick Oven — Restaurant in Bowling Green

Pros - locally owned spot, good prices, fast service, lots of seating. Cons - pizza was not bad but totally forgettable. At least it was wood fired but otherwise crust was too floppy to be thin and crispy but not substantial enough to be hand tossed. Not sure why the rave reviews because it was just ok. Lots of cheese which is a plus though. Sausage looked like weird pellets definitely not fresh. Mushrooms were canned, yuck, which may be my personal pet peeve but I haven’t had anything other than fresh mushrooms on a pizza since the literal 1900s lol. Toppings made me kinda question the quality of ingredients all around. Just seemed like the high schoolers running this place might not be the best pizza makers, but they’re all nice. Ice cream is super yummy and cool flavors but portions were surprisingly skimpy. All in all I went in with hopes for this to be a cool local hidden gem but it was not special at all not even by small town standards. Not great but not...

Really wanted some good pizza and a good beer as we traveled. The only beer that they carry is budwieser, so no "real" beer choices to choose from. We opted for slushy drinks instead. Pizza was okay, but not really as good as we expected. Nothing about the pizza set it apart from the run of the mill bar or frozen pizza.

Service was good and staff was friendly. BUT it is a place that solicits a tip when ordering and paying with a card at the counter. No table service other than the pizza being delivered to the table. And, I wonder if that would have happened if they were busy. The trash can and dish pan near the door appears to suggest customers are expected to clean up after themselves. Service was not what I would expect for an establishment soliciting tips.

Kind of a warehouse...

$50,000 oven. $ .50 ingredients. Guys if you’re putting ingredients from a can, just don’t offer them. You have so much potential to be more than you’re currently operating at. Flavor the sauce a bit more and use FRESH ingredients. Even if that means sourcing LOCAL TOMATOES OR SPINACH. Reread that again. Before you get enraged, canned mushrooms? You can do better. I expect better or simply it was a one and done and especially at a 20$ price tag. Crust was GREAT (prolly that super duper cool oven eh?). Sauce was literally forgettable and the ingredients were subpar. We actually didn’t even finish it and just made dinner when we got home : / bummer. Had high hopes. Don’t be mad here, see it as a honest review from someone who would pay 30$ for a quality pie if I could...