Pizzino owner Jim Zimmerman comes from a line of Lithuanian bakers dating back to the 1700s, so it’s no surprise that he has perfected not one, but two types of crusts for the fast-casual eatery. Pizzino serves two different styles of pies: thin, crispy and grilled; or the thick Roman style pizza al taglio. The grilled pizzas are made to order; diners either customize one from a list of toppings or choose from a list of suggested versions. Specialties include the “Margherita,” a take on the classic Neapolitan dish that consists of tomatoes, basil and fresh mozzarella. The “Cantina” is a satisfying steak pizza, topped with spicy whole tomatoes and Gorgonzola and Reggianito cheeses. The pizza al taglio is baked in advance in large sheet pans then sliced in large squares to order. The focaccia-like crust comes in three different styles: a vegetarian, a take on pepperoni, and the capicola and caramelized onion topped “Royal.” Pizza is becoming an increasingly crowded field in this town, but Pizzino stands out from the crowd by offering something a little different.

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