Finally got a second to check back.
Dinks, we are in Henderson off the 215 freeway. Exit Valle Verde and go south for 1 mile, we are on the corner of Valle Verde and Horizon Ridge.
I decided to at least put an explanation on the menu about how pizza is eaten in Italy. Some of my servers still ask if people want it sliced, but they are learning. If they don't ask only about 10% of the people later ask to have it sliced. If they ask the customer if they would like it sliced about 90% say yes.
In my opinion the pizza right out of the oven is like a piece of art, really sucks to have to butcher it before the customer gets to see it.
We had the Morello oven installed. I'm sure it's a great pre fab oven for all styles of pizza except Napoletana. I say if you are trying to do the authentic Napoletana style pizza jump through whatever hoops you have to to get a hand made oven from one of the companies Marco has suggested.
I can't wait until we are busy enough to warrent a second oven, I promise you it will be a beautiful hand made one from Napoli no matter what I have to do or spend to please the health department.
We are able to work with it and create a very authentic pizza that I am happy with, but I know it can be better and that bugs me.
We have our first food review coming out on Thu. in the paper, I'll post a link then.