Pizzaiuolo Bill Hutchinson has been certified, in Italy, by Verace Pizza Napoletana (VPN) organization. Bill trained under the watchful eye of world-renowned Master Pizza Chef Peppe Miele. Having worked at a pizza place that had only certified pizzaioli, I know that this training makes a difference, especially with the proper oven. Pizaro's Pizza has a wood-fired brick oven that burns at an average of 900 degrees Fahrenheit, which is the only type of pizza oven that can make a traditional Napoletana pizza. I am one for comparing classics, so get the margarita.