Jet's Pizza — Restaurant in Nashville-Davidson

I worked full time at Jet's Pizza for three years in college and did not grow tired of their pizza. To this day, they are the standard to which I compare pizza, having grown up in a Pizza Hut household which later converted to Papa John's. I have been known to get Cici's for the convenience and speed, and a few times have strayed to Little Caesar's, and sometime Domino's. At the end of the day, when it comes to delivery pizza chains, Jet's is the best I know of. Jet's dough is made fresh in store daily from flour, salt, oil, yeast, and sugar, just like making bread at home. The sauce is made fresh daily with tomato puree, dry herbs and spices, and water, and given time for the flavors to properly marry. The ranch and Italian dressings are also made in much the same manner as the sauce - real buttermilk and mayo with seasoning, and vinegar and oil with seasoning - and also prepared daily. Salads are made to order. Mozzarella is shredded from large loafs daily. That last one doesn't impress some, because we all buy shredded cheese from the store. So do many restaurants. The difference is the anti-caking agents which must be added to the packaging. After trying Jet's and comparing it to most other pizzas, I can tell the difference in the cheese by the powdery texture or layer which tops the cheese once it has resolidified and begun to cool. That is the powder used to keep the shreds from sticking during their time in storage.

Jet's is known for their Detroit style pizza, which is akin to Sicilian - a thick, risen crust baked in a rectangular, well-oiled pan. The outermost layer gets fried crispy which the inner layers are soft and fluffy.

That doesn't mean you should leave the round pizzas behind. Their regular round pizza has one of the best textures and flavors around, and when stretched out thin in the New York style, that is my absolute favorite crust from Jet's.

As regards toppings, they're all good quality ingredients, with full flavors and great textures. My wife and I have been enjoying Italian sausage, jalapenos, mild pepper rings, pineapple, and tomato lately, for a perfect mix of sweet, spicy, and tangy. There are also good combinations with feta, spinach, and tomato. A classic which I don't think is on the menu anymore, but can still be made is the BLT pizza. They bake a pizza with sauce, cheese and bacon, then top it with mayonnaise, chopped lettuce, and diced tomato after it's come out and been cut.

That's part of the advantage of a pizza restaurant that makes salads to order with a salad line stocked better than many make your own salad bars. If it can go on a salad, you can probably add it to your pizza.

As regards the Hermitage location, when I used to work there, this location was punching on par with Brentwood, Franklin, and West End locations when looking at the numbers - which says a lot considering the comparative demographics and traffic. Many of the old veterans are still there doing what they do best: making delicious pizza, salads, and wings, and doing their best to keep customers happy.

I'm definitely a bit biased in some ways, but I promise the food is worth it. I've only have better from small craft or artisanal pizza parlors - and that's probably because those are the only places which do more from scratch...

If I could give 0 stars, I would. I ordered a pizza online at 12:37p with a pick up time of 1:02p. I arrived at the store around 1:05p to pick up my order. I told the girl behind the counter that I was there to pick up an order I had placed online. She gave me kind of a wide eyed look like she didn't know what I was talking about. She looked to the warmer behind her (there was nothing there) then wandered around in back a bit. At this point I was thinking my pizza had probably not been made. She came back and told me it would be about 15 minutes. At this point, I knew my order had never been made even though she gave me no explanation, just that it would be about 15 minutes. At that point I asked to speak with a manager. She told me he was out front doing an interview. I told her that it was clear my pizza hadn't been made and that I wanted my money back and that she needed to get the manager. I offered to get him myself if she didn't want to do it, but also told her it would be considerably less pleasant if I had to go get him. She went to get him and he came in and asked how things were going? He never asked what was going on, never apologized, and never offered to make things right. Nothing... At that point I told him things weren't great and that I wanted my money back ( I had already paid with a card online) He went to the register, refunded my card and handed my the receipt. Again, no apology, no explanation and no offer to make things right. Horrible management, horrible customer service, and all in all...

I'm not sure what is going on with Jet's Pizza in Hermitage. I have ordered from them twice in the last 2 months and the pizza was not to their original standards. I love Jets Pizza and it the only pizza I will eat. The first mistake was on a Saturday morning right at opening time I ordered a pizza and it was very burned on the bottom. The second time was yesterday, I ordered the same pizza as before and burned on the top and there seems to have not been any pizza sauce on it. Also the pizza slices were not the correct size, did not fill the box. This could have not been a large pizza. I didn't complain the first time but something has got to be wrong in there. I'm not sure if I will order from them anymore. I have been a loyal customer of Jets Pizza from day 1 when they opened in Hermitage. I say get it together or get some new workers that know the right way to make Jet's Pizza. I'm not the only person complaining, the community is talking about how Jet's Pizza in Hermitage is not a good pizza company any longer. I beg the differ, with the right employees in there making the pizza the original way Jet's can still be the best pizza place in...