At Pizza Am, the keyword is hospitality. The inflow of customers is considerable and involves waiting even from the moment it opens. This is in part due to the few seats present within the establishment. The amount of time spent waiting is rewarded by a generous welcome made of prosecco and a taste of pomet, a hybrid between a stuffed calzone and a panuozzo. It’s the signature dish of the pizza maker and owner, Pasquale Pometto. The staff is energetic and likable, even during the wait, and this indeed is indicative of the spirit of the place. The colorful furnishings also add to the friendly ambiance. The menu is very direct, a double-sided plastic sheet of paper with just a few pizzas present. The dough is left to rise for at least 48 hours and the pizzas are given a quick bake to preserve the flavor of the raw materials. There is a greater selection of beers rather than wine.