Pasta & Pie Company, Newport VT. We made a pit stop to wait up for the O’Brother guys, and there just so happened to be a pizza place near by. No expectations, but when I walked in - they had a massive brick oven system. The stars in this pie were the sans marzano, and Vermont home-made mozzarella. Dough was good, but not amazing. Pretty sure it was King Arthur flour, which sometimes produces a crust that’s too dense. Still all around, very tasty. I need to stop blogging about pizza.