text: I could rave about the pizza but I am going to start by complimenting the Web site The owner writes about apprenticing to a famous pizza maker in Italy and then proceeds to tell you why Napolistyle pizza is distinct There is a great line on the site about how pizza crust should only use flour from one mill in Italy and how the tomatoes are never made into sauce but simply crushed over the dough It is like Marcella Hazans book distilled into delicious bitesize web pages If you have read her classic Italian cookbook you know what I meannnThe web site also identifies where their ingredients come from You are pretty hardcore when you are a pizzeria and your flour comes all the way from Italy In fact when you walk into the door there is a big stack of flour sacks right behind the host standnnAll of this would be so pretentious if the pizza were not awesome And it is This is the closest thing I have had to the pizzas I enjoyed in Rome on vacation two years ago And for all the joking in this review about the flour it really does make a difference The crust absorbs the flavor of the toppings but does not get soggy and it is robust enough to stay in one piece until you cut itnnThe only con is as many other reviewers have pointed out the price for a pizza is pricey but a plane ticket to Italy is at least so I really do not think you can complain too muchnnAs a final thought why is it that when an Italian politician says anything you just let it go in one ear and out the other see Berlusconi Silvio for a modern example or Craxi Bettino for an earlier example corruption is really a bipartisan activity in Italy However if an Italian chef says that the building blocks of your meal are imported from Italy and cooked in an oven handassembled from bricks that are also imported from Italy there is no question he is telling the truth