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  • There are two kinds of restaurant pizza. There is the American style, which we're all familiar with: huge pizzas to feed a family, pre cut into wedges, delivered, cheesy, meaty, saucy, taking outrageous and good toppings like sauerkraut. American pizza is awesome! Then there's the pizza of western Europe. It's a dinner for one in a restaurant, uncut, very high quality ingredients, especially the cheese. The crust has a very different texture. The top has burn marks from the intense wood heat. It's knife and fork food and you have to eat it as soon as it's out of the oven. Delivery is not suitable. European pizza is awesome! Pizza Brutta is this second type of pizza, which is a totally different dish from the American one. Every negativity I've read in reviews about this place was from someone not getting something that they were expecting, which comes from that first kind of pizza place. This guy is officially trained in Naples, the capital of European pizzas. These places are rare in the US. Please support them. I had a margherita pizza with buffalo mozzarella. It was more expensive than the others on the menu, but worth it. I haven't had a european pizza that good since my honeymoon. My advice is to go there to eat your pizza in house. Convince yourself that it's not pizza, but a different dish. Call it a Neapolitan open-face sandwich or something, and give it a chance. This place probably has one of the best values in the area when you compare cost to quality. It's not an expensive place to eat. I don't blame you at all if you're wanting American pizza tonight. In that case, go to Ian's.
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