Frank's has been open since 1955, and the pizzas are made the old-fashioned way. The crust is super thin (a thicker version is available, but stick with the thin), and Frank's puts slices of cheese (not the usual grated stuff) on each pie.
Frank's makes their own sausage, pizza dough and sub rolls. The sausage pizza is addictive, and the shrimp pizza is mighty fine. Going to Frank's is a pleasant trip back in time before generic national chains ruled the pizza business.
Like many Roadfood places, Frank's has a quirk or two. They don't offer ground beef or bacon as toppings, and adding onion to a pizza costs next to nothing. This independent, family-owned pizzeria is definitely worth visiting.