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  • Chef Gio really aspires to make a top notch pie. He prides himself on using "Calabrese Salame", which is apparently the original pepperoni. Works for me. The pizzas start off at 14" which is what the big chains like to call a large. I personally like the "Extra Big" (18"), and think the OMG (24") is just a bit big to be practical. I recently ordered a classic combo (the traditional everything-on-it sort of pie). Nothing about this was traditional (in a good way!). The mushrooms are marinated crimini mushrooms, his peppers are roasted, and the onions are grilled.. The side effect of all this yumminess coupled with a thin crust, however is a slightly soggy pie. A small price to pay for excellence! But let's talk about the crust! I normally don't get excited about crust ( I usually feed it to the dog!). I noticed one day in his shop that he says he uses natural leavening, and on my last order I could really tell. It tastes just like sourdough. It is super light and airy, and just the right amount of chewiness. This takes 36 hours to prep, so his signs warn that one day he might run out of dough... In short, I'm really glad Chef Gio has come to the North side of town, and really hope to see him succeed. He is super friendly with his customers, places a tremendous amount of care into his pizzas. Why order the $10 pizza from the big guys when you can have greatness?
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