I think they sprinkle crack in their pizza. Its fantastic. Seriously tho… the crust is perfect. I live across the street and already go there way too much.

Good for them! I’ve got to get down there to give it a try. One thing that I think is a little weird, though: they’re closing for two days to reconfigure their kitchen after barely ten days in operation? Sounds kind of premature to me, although I have no idea exactly what they’re responding to in terms of demand and what it is about their kitchen that they think needs to be improved. But I hope it’s not too costly. I would never assess my long-term operational health after only 10 days in a location with pent-up demand that is likely to stabilize, if not taper off, over the coming months. Anyone else think that sounds a little bit panicky and impulsive? Or is that just normal behavior for NYers? (Not so subtle regional dig, coming from the New Haven pizza guy…)