When I stopped in around noon, there were plenty of slices available, but pepperoni was about the only choice. There may have been a cheese pie in there somewhere but pepperoni seemed like the way to go. Always best to go with a high-turnover choice when you're getting slices.
My two slices had a thin-to-medium crust, with a considerably thicker edge. The underside was dry, not oily, nicely browned, and lightly dusted with corn meal. The slices were soft enough to be folded, with a little exterior crunch, and a bit of interior breadiness as well. Which means it was a pretty good crust.
These slices had a "heavy" feel to them - in other words, they felt heavier than I expected them to, from their appearance. The crust wasn't particularly dense, so I think that was mostly due to the generous layer of cheese, and to some extent the sauce as well. The pepperoni wasn't applied in abundance, but these were cheesy, saucy slices.
The cheese - which Pauly's stressing is "100% high quality REAL cheese," seemed to be all mozzarella. It was uniformly applied and melted to just short of browning. A few flecks of dried herbs were visible, and tasteable (which is a word) in the sauce.
Pauly's (which has one of the busiest - and I'm not talking about web traffic - websites I've seen) offers 17 pizza toppings, and six specialty pizzas, plus a substantial menu of wings, subs, ribs, pasta, and more. Beer and wine are available.
This was good, well-made pizza. Decent crust, generous but not overloaded toppings, and good flavor. I'm not going to say it was head and shoulders above other pizzerias around here, so I'm not giving it an A, but it was above average, and without any real flaws to speak of, so I'll give it a B+.
Pauly's Pizza, 314 Ellicott Street, Batavia
Phone: (585) 343-3100
Also 9980 Main St., Clarence. (716) 759-7700