al Forno Ferruzza

Rolled in right at opening and got a spectacular pie. Sauce was tangy and in perfect proportion, fresh mozz wasn’t excessive, nor alone, basil julienned into edible pieces… Very close to Portland’s Apizza Scholls in quality. Only quibble was the pie was a bit underdone, so had a lot of flop, and a doughy crust w/o much char, but that’s easily fixed w cooking time adjustment. My score isn’t to lower the above ones, but is more in line w Dave’s own scoring system, btw.