Most excellent, Allyson!
Mmm, pizza. I can get tired of it quickly, though. When my sister and I were in grade school (no cafeteria), my father would bring down any leftover slices and we'd take them for lunch. Two solid weeks of pizza is too much.
We sell both kinds of pizza--thin and thick crust. The thin is Neapolitan style, with a crispy crust, though most people don't like it as well done as it should be. We sell the larger, multi-person sizes like New York style pizza. I prefer the thin crispy crust. My favorite is Quattro Stagione (Four Seasons): artichokes, ham, mushrooms and olives, with each having its own quarter of the pizza. A very close second is Pizza Diavola with hot peppers and spicy salsicce or sopressata, with anchovies. For the most part, we predominately sell your typical toppings, but if you want a more Italian-style pizza my dad is happy to make it for you.
We've also got the Sicilian pizza. Double-thick crust (it takes 2 large doughs to make one Sicilian pizza), and we bake it twice. The first time is only 'til it's about half-cooked, to allow a thin layer of sauce to bake right into the top of the dough. The second time is to personalize it with the ordered toppings and additional sauce. The crust is too chewy for me, but we sell a lot of them.
Oooh, and white pizza! I love ours with broccoli, tomatoes and garlic. Burrell, we also do a stuffed pizza with ham, salami, pepperoni and mozzarella cheese.
Now I'm hungry for my father's pizza, which is currently 2 hours away from me. I was just up there this weekend; why couldn't this discussion have occurred on Saturday?