This (pizza-only) review hurts. Everything about this place is 4 or 5 stars - except the pizza crust. The service is good. The menu is inviting. The wine list is reasonably priced. The pizzas are generously topped with quality ingredients. So what's the (pizza) problem?
The crust was poor - and actually tasted mostly of uncooked, plain flour. My dining partner and I both independently used the term 'floury' to describe this crust. It seemed to both of us that perhaps the dough had the wrong ratio of flour and liquid - and we both thought it needed something (a little olive oil?). The results out of the oven (we tried two different pizzas - one red, one white) were thin and crackery with no chew or texture other than pastiness.
I really wanted to like this place as the pizza toppings and just about everything else were very nice. (The white 'Nerano' pizza topped with shrimp, pesto, and two kinds of cheese was otherwise near-great). It's still a fairly new place - so maybe they are still working out the kinks? I hope so... Though we left unimpressed with the pizza dough - if I happened to be in the (somewhat remote) area again I would give it another shot. I find it hard to believe on our visit we got their best pizza-foot forward...