Based on 1,872 reviews
The benchmark pie — San Marzano tomato, fresh mozzarella, and basil on a blistered, slightly leopard-spotted crust that shows genuine wood-fire craft
Thin-sliced prosciutto draped over a white base with arugula and shaved Parmesan — the cured meat wilts just enough from the residual heat
House fennel sausage with roasted peppers and mozzarella — well-seasoned and a consistent crowd favorite
Crisp romaine, salami, chickpeas, and pepperoncini in a tangy Italian vinaigrette — one of the better salads at a pizza restaurant in the area
