At La Piazza al Forno, pizza means two things — Neapolitan and wood-fired. Thanks to homemade mozzarella and dough, San Marzano tomatoes imported from Italy, and recipes from the old country, chef Justin Piazza and his family have been servin' up a tight selection of phenomenal Neapolitans courtesy of a wood-fueled brick oven since they opened their neighborhood eatery in downtown Glendale over three years ago. With plenty of pies to choose from, each on a crispy and thin, but hearty crust with a hint of wood-fired smokiness, the classic margherita or the meaty Italian Stallion are solid standouts, but the star of this pizza show is The Bianca — a wonderfully flavorful white pizza and a garlic lover's dream come true. Like the Piazza family says, "While the square, round, extra thick, or stuffed dough may be what you're used to, it's just not pizza."