SLABpizza — Restaurant in Provo

UPDATE: They have heard my pleas and brought back a really good hatch green chile again! Thank you, I’m beyond ecstatic that my staple pizza spot has risen from the dead.

I’ve been coming here for years, it’s been my staple pizza spot for my family in Provo. I also own a business with 30 employees and we’ll take all our work to the Vineyard location frequently. There are 7 pizzas on the menu with Hatch Green Chile. Hatch Green Chile is found only in Hatch New Mexico and it’s bursting with that southwest flavor. The owners of Slab would drive down to Hatch in the Fall and purchase all their chile’s for the year and roast them over a fire and freeze them for the year. They had the BEST chiles, you could see the charred edges and red and green chiles depending on the ripeness. My family is from NM and so were the owners of Slab and the chile here is something that has elevated the pizzas with that smoky spicy flavor you can only find from Hatch Chiles. Over time the owner informed me they found an awesome supplier of hatch chiles so they no longer had to drive down there for them once a year, I didn’t noticed a difference it was the same great taste as the chiles they used before.

Fast forward till yesterday where I take my family to Slab in Provo with my in-laws from New Mexico who look forward to eating here every time they’re in town. We all get the UNM and a few bites in I have the stark realization that I’m eating diced caned chiles that you buy at the grocery store. It’s watery, no flavor, all diced the same, it actually destroyed the flavor of the pizza with how watery and flavorless it is. Absolutely no smoky spice they used to have, just watered down canned diced chiles that were soaking the pizza and making it soggy. I of course complained and told the employees politely how big of a mistake that is, probably to cut costs and save mere cents. There are 7 pizzas with hatch chile on them, it’s obviously a very important ingredient to slab and something that has made them successful and elevated the pizzas.

I was later informed by a friend that Slab was purchased from the original owners and a new owner has come in and used canned Chiles and is cost cutting and using different sausage on the pizza now as well and changing ingredients to save money. It all makes sense now. I will never for the life of me understand when somebody buys a business then changes the recipes that made that business successful in the first place. That’s a sure way to go out of business. You’re changing the reason why this business was successful! So awful to have such a staple spot go downhill. Bring back your original sausage and hatch chile provider and I’ll change my review to 5 stars and bring my 30+ employees back to the Vineyard location every few weeks for...

Interesting is all I am going to say. My mind is still processing what I think about it; for starters, the name needs to be taken literally. I still don’t quite understand why they shape their pizzas the way they do. As I waited for them to pull my pizza out of the oven, I saw them pull out what appeared to be a half of a pizza. Then, they cut off like 2 slices of pizza and gave me about 3 slices of pizza, so I was left with like a quarter of a pizza. It literally means “a slab of pizza.” At first I was pretty disappointed and thought I had just wasted $8 for what appeared to be a large slice of pizza. However, as it turns out, flavor is what I was mostly paying for. The tomato basil pizza that I ordered was probably one of the best tasting pizzas I had ever tried in my entire life. Not the best crust but I mean, the flavor makes up for it. My disappointment flew out the window and I eagerly enjoyed every bite of that pizza. Overall, it tastes great, but it’s too pricey for the portions they give. I really don’t get the gimmick behind the “quarter slice of pizza” thing. If it was for marketing purposes in order to compete against other businesses and somehow “stand out,” I don’t see how that would help. The flavor speaks for itself; there’s no need to make customers wait for a pizza that size. To be fair, each “slab” is equal to about 3 slices of pizza, so it’s not a total loss; however, for the price and waiting time, I was...

At my daughter's recommendation we ordered your pizza, expecting something wonderful. But, were a bit disappointed. The flavors were great. The crust was not, and to me the crust is part of what makes a pizza good. It was tough and chewy, almost inedible. Because we wanted smaller pieces so that we could taste a variety of the toppings, and for the kids, we cut, or tried to cut the pizza. Our Cutco pizza cutter which works wonderfully on other pizzas, could hardly cut yours. I had to cut my husband's piece into tiny pieces so that he could eat it. He normally just cuts it himself, but not this time. It was too tough. So, I'll give you a couple of stars, because the toppings were very good. Too bad the crust wasn't. Just read some of the other reviews. Guess they don't mind trying to chew tough crust. I'm pretty sure they don't make that kind of crust in NY. You can actually chew the crust there. JUst an update: I was thinking about your crust. What it reminded me of was bread that had been put in the microwave. If you are doing that, Stop! Fix your crust, and you will have a really good pizza, that is worth the...