Grand Avenue Pizza's tiny dining room is jammed full of excellent and affordable by-the-slice Italian lunches. Owner and pizza chef Carson Wheeler, a native of Virginia, opened his pie shop about a year and a half ago in a long-vacant corner store at Grand and Fillmore, and set about pushing a menu designed after an old-school East Coast neighborhood slice shop, like the ones he knew from every corner of every borough in New York. Wheeler blasts his pies in a pair of standard gas pizza ovens, and his crusts are made using an old family recipe and topped with locally grown ingredients. What he does with flour and tomatoes and olive oil is worth checking out. Grand Avenue pies are wonderful straight from the oven and still tasty 20 minutes later — slices we've dragged home even passed the next-day, cold-slice-for-breakfast, eaten-over-the-sink-while-standing test: The refrigerated cheese and zippy red sauce hadn't soaked the crust, which retained the pliancy and flavor of bread, not cardboard. Another slice, please!