They only make the pizza one way. Very thick and light, round, not much sauce, and they cook it almost the whole way in a huge wood fired oven, the top of the dough actually begins to char due the the carmelization of the sugars in the light coat of sauce (which adds a really nice flavor dimension). Then they pull it out and put on mozzarella and put it back in really quickly and it liquifies in a instant. The cheese has that buttery salty taste. Then they cut it out and you ask for "normale" or "abbondanze" (abundant). I got 2 normale and they were pretty huge - I think abbondanze is like a quarter of a pie. If you are getting portare via (to go)- they wrap it in this pink wax paper and staple it to a little piece of cardboard for support - actually a handy little package. So you can stroll back to your hotel, say "Buona Sera" to all the pretty girls and old ladies, whistle to yourself, and most important - have a free hand to carry a little bottle of chinotto. The only little surprise is they put like a half anchovy in every slice or so - you hardly notice and it adds a nice zing.
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