The simple and delicious pies at Pizaro's Pizza are some of the best in town. What makes the ultimate difference at this restaurant is the charred crust, which manages to be both thin and fluffy at the same time. That's partly because Pizaro's uses the famed "00" flour, partly due to the skill of owners Bill and Gloria Hutchinson, who are certified by Italy's Verace Pizza Napoletana in the traditional Neapolitan style, and partly because of the large wood-fired oven that dominates the kitchen area and heats up to over 900 degrees. The pizzas are about 12 inches in diameter — just small enough to eat the whole thing, but big enough to swear not to make the same mistake next time.
Bill Hutchinson says that if you like your crust a certain way — pillowy, for example — just specify that when you order and they'll cook it accordingly.