[rwfisher1969]

Originally Posted by ChicagoNative

We haven’t been to this place since it was Chefs of Napoli. Do you know if it’s same owners and menu?

As I remember from Chefs, their pizza had a decent flavor near the crust, but the rest was a soggy, limp, grease shingle.

I do not know if the owners are the same or new. The pizza crust was crisp all the way through. Not too greasy. Worth another try.

[Red Rose]

We order takeout pizzas from Giovanni's on 466, heat it at 400 degrees for 8 - 10 minutes. Crispy and delicious.

[Dana1963]

YES you are correct recently I had 3 pizzas in 3 weeks in Rhode Island, NY and Ct much better than anything in The Villages. It must come down to the water possible ingredients all 3 were family-owned and operated for over 20+ years. Piesanos for comparison is the closest I have found.

[Topspinmo]

Originally Posted by OrangeBlossomBaby

"Authentic style" New York pizza isn't double-stuffed. Ever.

We had someone bring in NYPD pizza when I was working here last year. It was acceptable. It wasn't "good." Giovanni's at Wedgewood (Southern Trace area) was pretty close though. I'd rate it "good" where "good" is less than "excellent" or "perfect" and better than "decent," "tolerable," "acceptable," "worse than Little Caesar's"

Well, for me, pizza pretty bad when wish Caesar’s close. Use buy the 5 dollar pepperoni take it home and add lots of topping.