craig, the first pizza was a regina margherita which has buffalo mozz and cherry tomatoes on it. the other was the standard margherita i think he is using cheese that he stretches in house. roberto was comming back from training in jersey, one of the members on the forum is in the class. he was in between shifts, his crew were making when we ate. they were being watch by roberto and the dough was handled gently. his pizza is slightly thicker than say motorinos and the pizza stands up to the the toppings. not much on the plate to clean up with the crust. i always ask for olive oil to dunk that crust in. plates are clean when i eat there.
he talked highly of a new pizza restaurant that just opened pizzarte. Neapolitan pizza, pasta and art from Naples artists. the pasta chef came from Naples to work at convivio which closed a few days after he arrived because of employee labor issues. will try it next visit.
i also had pizza at colicchio and sons it was quite delicious a lite tender dough that was topped with exotic toppings. the pizza was about the toppings. it cooked in a woodstone oven which they cook most of their lunch items in. got a tour of their kitchen very impressive everything is done in house including the butchering.