The serigraphy on the glass at the entrance, “the crazy pizza maker” says a lot about the personality of Marcello De Vitis, a baker whose consistency (and technique) that has developed over the years has allowed him to obtain excellent results. There are over 50 specialty doughs and even several dedicated to those who have a gluten intolerance and for both types, a very slow dough maturation of 72 to 100 hours is employed. The result is an oval pizza, given its elasticity and the ingredients used, light and soft even with the alternate doughs, like the Miggianese with burned grain and other varieties. The napoletana D.O.P. is of an impalpable lightness and baked at room temperature for a longer time than usual. Speedy service.