Hoping to meet the guy that runs the oven and maybe the owner and chef will be there. I'd love to talk about his oven and dough, maybe bring up the forum. But I bet he's never visited, or at least I haven't seen any posts from him or the restaurant, only the oven manufacturer.
And yeah, I love meat on pies and haven't tried any of those besides national brands of Italian sausage and prosciutto, but it looks like their sausage is house made and their prosciutto is imported. That's probably the only reason I'd shy away from the Margherita, I bet the imported prosciutto is ungodly good. I've only ever had the vacuum packed US made stuff.
I know he gets his pork for his house made products from Fudge Farms, and his pigs look to be amazing. Henry Fudge stayed away from breeding the fat out of his hogs when the industry started the push to breed leaner pigs, and he's stuck to that philosophy ever since. I've bought some of their lard at a little store called V. Richard's here a little while back. My mom used some of the stuff to make some of the best biscuits I've ever eaten. I guess his pigs could be similar to those raised in Italy or Spain?