like the very best neapolitan pies, mine was almost perfectly balanced. there was no wet center, the crust was light and puffy, yet with enough chew and substance to hold the toppings well enough that no knife and fork were needed. the crust had a fine flavor all its own, and the lovely browned and blistered cheese added more - but the tomatoes were the standout flavor. deep orange in color, bright, fresh, tangy, and in harmony with the pie. the soppressata was applied in thin slices, but each imparted a near-explosion of flavor that made each bite rewarding.