Paco's Pizza

Passed by this place like a million times thinking it was one of "those" Hungry Howies/Marcos pizza places that all serve the same cheapskate pizza that children don't mind.Pleasantly surprised to find out that it's actually a decent "NY style" pizza place that isn't too bad.Compared to the other similar places in the area, it's as good as or better. Price-wise? Not great, but again... it's better.

This was such a great place for pizza. We order from here several times. Decided to try out a few other places and then coming back here. This time around, the pizza was such a disappointment. Hardly any cheese. Green pepper was so undercooked. Oddly the pineapple was not sweet and quite flavorless. Pizza was ready within the time given. Service was fast. But I don't think we will be back...

Well my wife talked me into ordering from this place again. The food here is bland and horrible. The toppings to sauce to cheese ratio is way off and it's like the pizza tastes old. Like it's sitting in the cooler pre made and they dress it to order. Very disappointing for the price and Pizza Hut is better than this place. If she asks me again... she's on her own... I will never eat another bite from this place. Piss poor quality.

I love their garlic knot pizza!!!!!! It's the best!! I've been meaning to try other things but I like their garlic knot pizza so much it's hard to venture away from it

"This was my first time trying this pizza, and I usually avoid pizzas that give me heartburn. However, after the staff assured me it was a good pizza, I decided to give it a try. After eating three slices, I completely agree with them!"

Absolutely delicious! We just discovered this new pizza place and it did not disappoint! We ordered via Door Dash - there's currently a discount on there. The white pizza was fantastic. Crust yummy, too! So glad to have another option and be able to support a local business. Will definitely order again!

Good pizza at this new shop in Wake Forest. This is the 3rd iteration of a pizza place at this former Domino's location. The conveyor belt oven is gone, replaced with a real pizza oven! Pizza freshly tossed NY-style. Tried a veggie pie. Freshly sliced mushrooms, black olives, green pepper and onions. Well proportioned cheese/sauce ratio. Crust cooked just right - a nice crunch on the bottom, moist and chewy on the top. It took about 15 minutes longer than the 30 minutes promised. The place is busy (a good thing) and they're just getting started, so I'm sure prediction will get better as time goes on. The team offered me a free dessert for the extended wait - a nice touch which shows me they're paying attention. Good pizza plus paying attention - you bet I'll be back.

Our first time trying this spot out due to a recommendation from a friend based off their food pics --Ordered: large pepperoni & sausage pizza; lobster ravioli Pro: pizza dough was nice and chewy with crunchy crust - good ny style type of pizza Cons: the lobster ravioli was not great....and then we were kind of let down that they didn't tell us there's curbside service so we got out to wait on our food while another car got their food served by pulling up to the side of their restaurant Maybe we will try other other pizza items next time

When they first took over from Pizza Corner, they were a lot better. Honestly, if you have the courage to charge $3 for a topping on your pizza pie It better be New Jersey, New York quality! This is not!!! That is absolutely absurd. This is a .50 topping pizzeria. Step your game up,or lower your prices. The pizza is halfway decent. Don't get me wrong, but charging $3 per topping, I will never go there. Papa John's super sucks but you can get a lot of toppings on a 18-in pie for $18

I'll preface this by saying I get their regular NY style pizza occasionally and it's a good pie and I'll definitely go back--I like the place overall and I didn't come here to leave a bad review (hence the 4 stars).That said....I tried the Sicilian tonight. I knew it was a gamble because most places around here that identify as "NY Style" cook their Sicilians the same way they cook their Neapolitan pizza (and probably with the same dough) and it ends up being charred and dry on the bottom. To Paco's credit, their Sicilian crust was better than most. Sauce was solid (not over-seasoned) and cheese was generous, which I appreciate on a Sicilian. The rest of the crust was a little dense and could probably benefit from a higher gluten flour, but overall, it was fine.What shocked me was the stunning lack of attention to detail. First of all, the pie is advertised as a 16" Sicilian. What I got was 14.5" x 14.5". I'm not going to accuse anyone of being intentionally shady, but that's a pretty big oversight if you're accidentally baking your pies in a pan that's 45.75 square inches smaller than advertised.Secondly, an actual 16 x 16 pie can easily be cut into 16 decent size pieces. I don't know if it was because the pie was smaller than advertised, but whoever cut the pie made the decision to cut it into 12 pieces, 4 columns and 3 rows. The pizza order was for half cheese and half onion/garlic, and the way the pizza was cut, I ended up with 4 slices of cheese, 4 slices of onion/garlic, and then 4 larger slices in the middle that were half cheese, half onion and garlic. Obviously if you're feeding a group with differing tastes, this is a problem. The only real solution is to cut those slices in half, so you've basically got some pizza sliders...While the best solution is obviously to provide an actual 16" pie that can be cut into 16 good size pieces to idiot-proof the slicing process, this could also have been solved if the person cutting the pizza just rotated it 90 degrees in either direction before cutting. Seriously, a half second's worth of thought would have produced an exponentially less disappointing result.Look, I like the pizza, I'll be back, and I'm sure you're busy and all, but if you want customers to return, attention to details like this matter.