Pizzeria Vetri

When you walk into Pizzeria Vetri and see that there is a bar area where you can sit with nose pressed right up to the glass to watch the pizzas being made, you realize that this a special pizza experience. That and the sign over the wood-burning oven that reads: EVERYBODY LOVES PIZZA.

The star at Vetri is the dough. It's super thin, just enough crisp so that it doesn't droop, great chewy texture on the crust. The pizzas are made with a light touch -- a little oil, a little sauce (salty and a little tangy, not too sweet), and a few slices of mozzarella. The pizzas are in the oven for mere minutes and topped with fresh basil.

The pizza is light and delicious. So good, we needed another one for Gary. Truth be told, Stef tried the Rotolo because it was heralded as "the best thing in this city." What arrived was a savory version of a cinnamon bun, with the lovely pizza dough wrapped around mortadella, ricotta, and oozing pistachio pesto. Rather magnificent.

Vetri pizza may not be life-changing or transcendent. But it is truly delicious pizza that you could eat on a regular basis if you were so inclined.