Found another premium pie at Giacomo's. On my first visit, I just got a regular large cheese and loved it. If you ever want to know how good a pizza is at any restaurant, get a plain cheese and be the judge. The breading on the crust was spectacular. The friendly waitress recommended I try the grandma's pie next time. She got me to come back, and boy did I come back quick. Sicilian style cut, with a thicker fluffy crust than the traditional cheese I got, loaded with two types of cheese - mozzarella and buffalo mozzarella. This pizza requires two hands to chow down, the cheese was so stringy, it reminded me of the Kraft string cheese sticks my mom used to pack in my school lunch. This is a simple topping pizza - garlic, basil, olive oil, and tomato sauce. No meat, although you can choose to add if you wish, but honestly I don't think you need to as this was just perfect without it. I appreciated the red tomato sauce to be added after the pizza was cooked, which is something different that didn't overpower the flavor yet gave a significant touch on the top. I love my pizza puffy and grandma's pie is right down my alleyway. Their lobster ravioli with shrimp was solid too. Big fan of Giacomo's and this will be in my rotation on pizza nights. Giacomo migrated straight from Italy and brought his special recipes to satisfy us all. Delizioso.