I really wanted to like this place as I've heard and read good things, that's where the good part of the story ends.  When I arrived I watched the pizza being made with all the precision of a machine, perhaps they should use a machine, exactly this much dough; no more, no less, exactly this much cheese; no more, no less, exactly x number pieces of paper thin pepperoni; no more, no less, x number leaves of basil; no more, no less, obviously they are very concerned about the per unit cost, who cares about the taste or look.  The dough was like a cracker no give at the edges overcooked in their 1000 degree coal oven and it was pricey at that.  Staff was pleasant and courteous which doesn't make up for an $18 pizza which weighs like almost nothing when you carry it out.  If I was to buy another, which I will not, I would weigh it when I got home, you sure don't need 2 hands to carry it like large homemade style pizza.  I threw out the leftovers which is a mortal sin for an Italian but I couldn't bare to eat it again.\n\nIf you want a pizza in this area, try Basha's they're not great but they're half the price, and they use a gas fired brick oven.