Pizza Tyme

I can’t say enough about how much I LOVE Pizza Tyme’s buffalo chicken pizza. I grew up next door in Mansfield and never ever found a better BFC Pizza. Every time I am back in town to visit, I go here. A lot of places remove the sauce and add some absurd fake blu cheese sauce, but they keep the key ingredients that make a pizza great, and their sides of blue cheese are chef’s kiss. I’m honestly surprised I haven’t done a review sooner because I am obsessed.

We order here all the time & the food is the best. Seriously try cheese and broccoli one time, highly recommend.

I should’ve known better than to order here after my first experience delivering for them through Uber. When I initially asked the cook if he had a QR code, he snapped “what!?” with attitude, and when I repeated “a code,” he pointed to it with obvious annoyance. A little while later, I got another Uber order from the same place and decided to order a couple of slices for myself. Suddenly, the same cook acted “nice,” but while he was heating my pizza, the other cook kept watching and chuckling, smirking at him like something sneaky was going on. It felt very spiteful and unprofessional. They ended up giving me old, stale pizza that wasn’t even warm, and he handed it to me only after I accepted my Uber delivery—which still wasn’t ready, so I had to wait anyway. You grown men should be asha

Bar style pizza in a grab and go environment. Good gluten free option that reheats well the next day! Cross contact protocol during prep, but the oven is shared. My celiac friend didn't have any issues and would definitely get another pizza from them. We called in our order and didn't experience any wait time. Otherwise, you're looking at 20-25 mins inside.

My wife’s coworker orders this eggplant pizza multiple times a week, so eventually I had to see what all the fuss was about. I finally pulled the trigger and ordered one, and whoever made the eggplant pie at ~12:35 on Saturday, November 15th deserves a standing ovation. This pizza was phenomenal. The eggplant was perfectly prepared—light, tender, and just the right amount of char—and it complemented the sauce and dough like a glass of red wine that finally finds the steak it was born to pair with. Every element locked together in a way that felt intentional, confident, and downright delicious. The crust achieved that rare balance: a crisp exterior that crackled under each bite, contrasted with a soft, pillowy interior that made the rest of the pie feel almost luxurious. It’s as close to