All across America, the Neapolitan wave has taken over. Best Pizza lists are now completely dominated by this style. The business developments around Tysons have their own new, serious outlet for a Neapoltian pizza fix, replete with one of those hand-built domed pizza ovens that are all the rage and often a mark of quality.
The pizzas at Crust here are serious but need some work on giving that crust more structural integrity. I went with a margherita with the only addition of mixed red peppers. As it was, the pizza seems a bit too large, and the crust sags too much in the middle. I can't imagine what happens when folks order meatballs, and other heavy objects.
Maybe too much sauce is the culprit. The crust was tasty, puffy, and came out in less than a minute. It won't keep me away form Pupatella, but this is a strong sign of how the pizza landscape has changed. For the better.