Pie Hole Pizzeria and Tap owner Chad Cormier says the pizza at the Pie Hole is “not in the realm of ordinary.” The pizza crust is thin but has a true flavor of its own, crispy but bready — and all pizzas are made with dough whipped up the same day with a smattering of Mediterranean herbs and a sea salt-sprinkled crust that is the perfect surprise to end a slice.

“I make my crust my own way,” says Cormier. “We definitely put a twist on it.”


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