According to the Associzione Vera Pizza Napoletana, the rules to making Neapolitan Pizza are: It must include wheat flour, natural Neapolitan yeast, salt and water and be baked 60-to- 90 seconds at 905 F. It cannot have pineapple, substitutions or be half/half of anything.

Pizza e Pazzi, a new addition to St. Clair, adheres to these rules. We opt for a three-course lunch ($20) – appetizer, a choice of pizzas or pastas and cannoli for dessert. The lunch starts with Suppli Fritti – soggy deep fried risotto balls. The bruschetta topping on the side, however, is garden fresh.

Diavola (olive oil, spicy salami, mozzarella di bufala dap, basil) and Napoletana (anchovies, black olives, mozzarella, basil) soft, chewy crust pizzas are charred to perfection and deceivingly light. The cannolis are not – and that’s a good thing.

The modern décor didn’t help with the outrageous noise levels or the shoddy service, so get your pizza to go.