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  • This joint is hoppin' between 6-8pm, even on weeknights, so think about reserving. Atmosphere is family friendly (saw 2-3 toddlers) and busy. PIzzas are more traditional style Italian, very thin crust, slightly burnt on the edges (this is a good sign) coming from a custom built pizza oven (doesn't smell wood fired). Base ingredients (tomato, flour, oliver oil) as listed on site apparently all come from Italy. The Antimo Caputo flour is extra fine ground, which perhaps helps the texture of the dough & crust I ordered the Saucisse au Fenouil, a tasty mix of fennel sausage, onions, bell peppers and the sausage quality was excellent. A caramelized onion, black olive, cottage cheese, oregano pizza came with healthy smattering of onion and cottage cheese dollops in four sections. The pizzas are typically quite moist when delivered and there's perhaps of a drizzle of olive oil behind the scenes before delivery. The crust isn't crispy, neither underneath the toppings nor around the outer edge. This is not a downgrade, just a note to give an idea of texture. I prefer a slightly less chewy, lighter, more yeasty flavored dough, but this is just personal preference. I'll definitely be back when I'm feeling the need for pizza.
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