We took everything you love about a potsticker: the savory pork, the crunch, the dipping sauce, and put it all on our 24-hour cold fermented dough. And yes, it absolutely works.

"Very good, I love the crust. The meat is delicious, and the crispiness on top adds a lot. The Alfredo base is something I'm not really used to on pizza, so I enjoy it a lot."

Pro tip from the teacher himself: don't skip the sweet Thai chili dipping sauce. It ties the whole thing together.

Pepp's took the Philly cheesesteak and figured out how to make it even better. Cheese sauce base, Philly steak, onions, green bell peppers, and a sriracha mayo drizzle on our signature crust.

"Looking delicious, it has lots of cheese, I'm liking all these toppings. I'm giving this one a definite A. I'm a big fan of a Philly, and that one just hit it out of the park. I really like that one."

If you're celebrating St. Paddy's Day in Des Moines this year, this is the pizza to pair with it! Garlic butter base, pastrami, saurkraut, drizzled with thousand island sauce, and topped with caraway seeds. It's a deli classic reimagined on our signature Pepp's crust.

"I'm liking that pastrami a lot. And that garlic base really comes out towards the end there. Another solid pizza. I’ll give this one a B+. Something a little unique, but still excellent."

Pulled pork, ham, pickles, and a drizzle of dijon aioli all on a garlic butter base. Pepp's built a Cuban sandwich, then put it on a pizza. Because why not?

"This one is packed with lots of toppings, definitely some that I'm not used to on pizza. It's got pickle on here and some mustard. It's a bit of a different flavor combination for me, but still a really good pizza. If you're a pickle person, you're gonna absolutely love this pizza."

Full disclosure: Mr. Battista is not a pickle guy. If you are, bump that grade up yourself and get in here.