“An Italian Gem. The pizzas here are thin crust – “East Coast style,” according to Gernetti – and more in the true Italian style than, say, real New York pizza. In New York, pizza tends to be big, sloppy, gooey and running with rivulets of orange oil that seep from the sausage and the cheese during baking. These pies are much more delicate, with the crust thin and chewy, the tomato sauce lightly applied, and the cheese used as a flavoring more than a thick topping.