My waitress at the flagship location, a middle-aged lady named Betty, assured me it does exist, then served a quintessential party-cut pie with sweet plum tomato sauce, a thick cheese blend, and a crunchy yet distinctively filling crust.
The nuttier cheese melts right into the usual elements—creamy mozzarella disks, San Marzano tomatoes, and tiny basil leaves on a snappy, bubbly crust—and punches up the proceedings in a satisfying way.
You start at the tender tip of your slice, and as you work your way north, the defiant crust begins to offer more of a fight, toughening up before ultimately hardening into a crisp, aggressive exterior. A lot like adolescence.
The thick, golden crust—its edges famously caramelized into blackened perfection by a thin layer of cheese applied before cooking—is brawny enough to shoulder hefty lumps of secretly blended sausage and a gloriously chunky sweet sauce.