Dustin's Pizzeria, Holley

I always appreciate pizza tips and recommendations, like the one I got recently from reader Dennis Litzenberger, for Dustin's Pizzeria in Holley.
Dustin's menu is available here. I largely went with Dennis's recommendations and got a large, regular-crust pie, with pepperoni on half and onions and banana peppers on the other half (sorry, Dennis, I don't do mushrooms).
It was about a half hour drive to Holley from my workplace, but worth it. Dustin's is a small place, just a basic, small-town corner pizza joint, but don't let the nondescript appearance fool you. They make good pizza.
This pie had a medium-thick crust, with a thick, bready cornicione. The edge was a deep brown, and crisp on the outside, while the medium-brown underside was dry to the touch and firm. The interior was pleasantly breadlike. I might've liked a smidgen more salt in the dough, but I like salt more than I should, so my blood pressure's probably better today than it would be otherwise. 
The toppings were tasty and well applied. There was enough sauce to balance out the crust, and to add a touch of tomatoey sweetness. The abundant pepperoni would satisfy any meat lover. And I was happy with the vinegary, mild heat of the peperoncini, which played off the slight crunch and flavor of the chopped onions.
I don't often eat wings, but again on Dennis's recommendation, I got a small order of breaded, plain wings with a side of "insanely" hot sauce, along with a side of mild Buffalo sauce for my less-heat-tolerant wife and daughter. I usually like my wings doused in sauce, but I have to admit that the plain wings were nice and crisp, with no grease. The insanely hot sauce was indeed fiery, but tolerable, at least to my palate. And the wings were reasonably sized, not scrawny.
So my thanks again to Dennis Litzenberger, who, I might add, is a co-owner of a local hot sauce company. You can find Tongue Puncher sauce at a number of Rochester-area establishments - click on the link to see where. (I should also add that he didn't ask me to mention that. That was my idea.) I haven't tried it, but I'll keep an eye out for it.
As I mentioned, Holley is a little out of the way for me, but I would like to go back to Dustin's to try another pie, perhaps a specialty pie or a different crust, thick or thin. But it would be hard to top this one, which was a very fine example of WNY style pizza, with a bread-like crust and abundant but well-balanced, flavorful toppings.

Dustin's Pizzeria, 50 Public Square, Holley
(585) 638-5440

Mon. - Thu. 11 a.m. - 10 p.m., Fri. 11 a.m. - 11 p.m., Sat. noon - 11, Sun. noon - 10