Hi Soydumplings, Thanks so much for your review & the compliment about the bases, we're so happy you enjoyed the mix of flavours on the fausto (it's also one of our faves too!). With your comment about the toppings, our style is unapologetically authentic, contemporary Neapolitan - which is a big reason why we're recognised as a Petra Selected Partner and also why our head chef was invited to attend PizzaUp! in Milan last Autumn (an annual conference of the world's best contemporary pizza chefs). This unfortunately means that unlike the Italian-American styles that most Brits are used to (or even NY/Neapolitan hybrid which is quite common in the UK currently) we serve pizzas uncut, with a knife & fork in the traditional Italian way. If you do slice, we highly recommend slicing at most into quarters for maximum surface tension & then folding each quarter slice into a pizza boat type fold - this stops the toppings sliding off and ensures you taste all of the ingredients together at once; from the dough through the sauce and then the toppings. As someone who seems like an avid foodie from your post, we can highly recommend a read of an informative Guardian article here: https://www.theguardian.com/food/2019/sep/06/how-to-eat-neapolitan-style-pizza Some further reading about Petra flour can also be had in a recent Telegraph article here: https://www.telegraph.co.uk/food-and-drink/features/pizza-stanley-tucci-would-approve-back-garden/ Hope this helps clarify :)