Pizza under the BQE, from a 120-year-old oven.

The key to Neapolitan-style pizza isn’t so much its dough or ingredients as the method of its cooking. It requires a 750 degree stone oven, heated on one side by burning logs of wood.

Every table, every window at Red Vespa in Solon was put in place to accentuate the heart and soul of the Neapolitan pizza restaurant: the 5,000-pound, handcrafted Italian brick oven.

The best tasting pizza is cooked in a wood-burning pizza oven built out of brick. It's been that way for years, but we continue to cook our pizza in standard ovens and settle for soggy or burnt pizza.

Red Vespa features thin crust pizza baked inside a 5,000-pound brick oven. With the perfect pizza-cooking temperature being 800 degrees, pies only take minutes to bake, Longou said.