There are different styles of pizza in the United States, including Chicago deep dish, New York-style thin crust, Detroit-style thick crust square pizza (the shape originating from using auto industry parts trays as pans) and St. Louis-style cracker thin crust cut into squares—but Pisano's Woodfired Pizza is none of those. Owner Ed Barbeau makes authentic Neapolitan-style pizza, which he learned from a chef in Naples, Italy.

To be an authentic Neapolitan-style pizza, according to The True Neapolitan Pizza Association (Associazione Verace Pizza Napoletana), it needs to be made with ingredients from the Campania region, including San Marzano or Roma tomatoes and buffalo mozzarella. The dough, made from water, salt, yeast and flour, includes special preparation and ferments for a few hours or a few days. Barbeau cold-ferments his dough for 36 hours.