I doubt Portland would allow a coal fire pizza oven... Massachusetts guy wearing a Pepe’s shirt makes the pies here... edge of the crust a bit too poofy, but nice thin pie. I would prefer they did not put parm on it and allow the customer that choice. Good quality ingredients overall, and while the crust is not bad, other than being thin, the crust itself doesn’t resemble what I know of New Haven apizza. Is it authentic New Haven apizza? I would say no, although it’s closer than Scholls. Still comes in as one of the best pies I’ve had on the west coast.