I've been to this place a few times and wanted to mention it here. The people and pizza there are both great, but the surprise is the oven they use-a conveyer oven. I can't remember the name but it's Italian. It has a stone floor and ceiling, and doesn't cook by blasting with hot air like most conveyers. He runs it 750-800. It was my first time seeing one of these.
My favorite high heat pizza around here. Pics are one of their white pies.