Firstly, I want to get my main issue out of the way. SPIN! is NOT a Neapolitan pizza. The owners are either ignorant, deceitful or they just don't care. In any case it doesn't speak well of their respect for the history and craft of pizza making. By definition Neapolitan pizza uses unmalted 00 flour, is baked in an oven at 905F or higher (usually wood-fired), and baked in 90 seconds or less. So this is a "three-strikes 'yer out" NON-Neapolitan pizza. This is not a matter of opinion. It is a fact.
Based on the flour they use (regular pizza flour), the oven temperature (550F) and relatively long bake times (5 minutes+) this is closer to the pizza you get at the Chipotle-style pizza chains, except the dough is hand stretched instead of being flattened by an ungodly sheeter machine. Hand-stretching does make for a better pizza, but whether that makes it worth an extra $5 or so is up to you. To be fair, the ingredients are a cut above what you'd get at the Chipotle-style chain places, and there is alcohol available, but it's short of the "elite" destination pizzerias.
Overall the pizza itself was a solid B+. I ordered the #8 with sopressata (spicy salami) and Calabrian peppers. Together they had a nice amount of heat, but it was just a bit too salty. Next time I'll ask to skip the sea salt on top.
The service model is a bit unusual. You order at the register when you enter, but then they hand you a bill wallet and a wooden number marker. I guess this speeds up service by cutting out the seating rigamarole, waiting for your server to show up to take your order, etc. However, paying a tip for just having someone bring you food that you ordered at the front register is a bit odd. In my case, the pizza maker brought my pizza to my table, so it made it doubly odd that I tipped my server for delivering my lemonade. They might as well just cut out the serving staff altogether and just call out numbers to pick up your own food.
The dining room design is OC-hip and there was ample parking during lunch hour.