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  • What great pizza. As a fan of the thin crust, I'm in heaven here. The two gimmicks that make it work are the 1200 degree coal-fired oven and the softened, filtered water that's used to make the dough. On my last trip, there were four of us for a busy dinner time at 5:00 on a Sunday. We shared two pizzas, one with pepperoni, the other with olives. Both were stellar, as was the antipasto appetizer and the house red wine. The service was adequate, as every table was full and there was a wait at the door.
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