I used to go across the street to Grimaldi's, completely oblivious to Novecento's existence, but now that my eyes have been opened thanks to the check-in prowess of my Yelpers, this has become my top choice of pizza spots.\nLet's begin with the easy, no-nonsense approach to ordering, much like you would a typical phone-in pizzeria you can select whatever toppings you desire on a base pizza you like...we like the Margherita Pizza...marinara, fresh mozarella, fresh basil, grated cheese, and EVO...AND we add fresh garlic and fresh ricotta cheese. Yes, everything is FRESH! The assembly line style ordering starts with hand stretched dough, then goes to toppings which are thoughtfully dotted on your pizza. Be sure to ask them to brush the fresh garlic oil on first, it makes it. Then the crust gets seasoned before it goes into the bright red HOT oven that bakes your pizza in 90 seconds!  At that speed why would anyone pay MORE and wait longer for average delivery pizza?\nWe also love getting either a burrata or caprese salad with our pizza. I can't seem to find burrata in most Italian restaurants, now I can get it at my local pizza joint! Oh happy day! \nThe pizza has a nice chewy thin crust with bubbled charred areas, sauce is light and a little bit wet (but I don't mind) the cheese is perfectly melted and doesn't have that pool of grease from processed cheeses. We usually share a regular pizza between the 2 of us but you can eat an entire pizza and not feel that bad because it is so light. I wouldn't wait too long to eat your pizza because it does get soggy from the sauce.\nThe burrata is very creamy and rich, and it does fill you up a little. The other times, we opt for the caprese salad which is much lighter. 5 simple ingredients mozzarella, tomato, basil, balsamic and EVO...delicious.\nNow I'm accustomed to paying a bit of a premium for a pizza and salad at Grimaldi's, but at Novecento's our bill for a salad and pizza is usually around $20...what a deal and we don't have to worry about taking home leftover pizza and the whole car reaking of garlic.