The owner Terry lived in NYC for a few years and became obsessed with recreating NY Style pizza from the premium joints (not the street slice places).
His take on this style is great: nice charring on the crust from his hot Garland deck oven (running at 700F), sourdough crust leavened with his own starter, nice canned plum tomatoes from California, locally sourced herbs and salumi (the sausages are made by a specialty sausage maker specially for his shop), and sometimes, when available, he uses his own freshly made mozza.
He ferments his dough for a couple of days and you can really taste the tanginess of the crust. The bottom of the crust had nice leopard spots from the charring. He's only had a few complaints that his pizza crusts were "burnt."
I ordered the Funghi and his homage to Di Fara's Pizza. It travels well (I drove a couple of pies back to Harrison Hotsprings where my family and I are taking in some R&R).
Well worth the drive (...many pizza-heads from Vancouver come all the way out to have this pizza.)