Ravanesi Pizzeria Napoletana

First off, I know this is a ridiculously high score, but it was well earned. I go in here to get a large plain pie to-go, they usually don’t do take out orders but made an exception as they were a bit slow at the time. Their Margarita is their “plain pie.” While I was waiting, the waiter came over and said the pizza man (owner) wants to make me a mini taster pie because these pizzas are made to be eaten right out of the oven and he wanted me to get the right experience. He suggested the Sopressata Picante pie, it’s like a spicy pepperoni. He then asked if I would like a glass of wine while I wait for the (now) 2 pies. I was flabbergasted by the generosity, he explained that they are BYOB and people often leave bottles behind, so he had a glass if I wanted it. I waited about 6 minutes drinking the glass of red while the pizza man prepared a 10” sample pie for me. While he’s making pizzas, he’s talking over a small glass wall to other interested and satisfied customers, they’re talking pizza. Pizza dough, pizza ovens, water in the dough, NY pizza, pizza in Italy, fresh ingredients, all things pizza, very genuine and very authentic. Their oven was hand-made in a little place called Italy and shipped over here. It cooks the pie at 810 degrees in just 90 seconds. They bring out the sopressata sample pie, I feel like VIP at this time. The pizza was unbelievable, steaming hot, crispy, charred bottom of each slice. Fancy pizza, light pizza, freshest cheese, crunchy crust, sauce you want to bath in, wet sauce, like it was rained on by the olive oil gods straight from Italy. I crushed the whole pie with ease, just in time for my Margarita to-go pie to finish. Here’s the thing with the to-go pie, he rips the box in two spots and folds up the rim so it stays vented. He goes on the explain that if not vented the pizza will get soggy. The pizza man in the corner yells “tell him how to heat it up at home!” The waiter then goes on to tell me to heat my oven to 350, put the pie on a baking sheet, and cook it for 3 minutes to get it crispy and hot again. I left with my plain, vented, brown pizza box with innovative fold. Never left a pizza place with such a nostalgic feeling, can’t wait to get back there. Things to note: Odd hours, open at 4:30pm, close when they run out of dough. Closed on Mondays. Usually no take out, they want to take proper care of their dine-in guests. Nutella dessert pizza looked like a tasty snack you’d dump your girlfriend for. All around best pizza and pizza experience of my life. Again, very high score, but maybe could have even gone 9.7 for the slice of heavenly Napoletana style pie. Will eat again, and again.