The Gianfranco special brings pizzas back to simpler times, when chefs topped crusts with nothing more than a drizzle of olive oil, sliced tomatoes, fresh mozzarella, and a sprinkle of basil and spices. With other pizzas, the chefs stray from tradition, covering crusts with Cajun shrimp, basil-roasted peppers, caesar dressing, and mushrooms glazed in marsala sauce. While crusts cook in the oven, chefs busy themselves simmering pots of alfredo, vodka, meat, bolognese, and pesto sauces—all of which are poured over plates of gnocchi and ravioli or served separately as a palate cleanser in between courses.