The warm welcome from the proprietors is the first thing that you notice when entering this establishment in the center of Florence, and it is contagious.  Both indoor and outdoor seating is available, and there is also room to for standing consumption if you wish to choose one of the the by-the-slice offers in the window.  The dough, as the pizza chef explains, is made with fresh mother yeast, using stone-ground Italian flours from sustainable growers, with long leavenings that go beyond 24 hours.  Much care has been taken in the selection of the ingredients which are expertly combined together.  The finished pizza is light and balanced, truly flavorful.  The Roman-style meter pizzas are original and the selected products are an excellent expression of the local territory, such as the cured meats and the oil.