You actually have a lot in common with the certified, Italian pizzaiolo at Il Forno ("The Oven"): both of you spent a lot of time with pizza in college, and both of you are currently staring at this high-ceiling'd, sun-drenched Ballston restaurant filled with a rotating oven for Neapolitan pies and photos of iconic Italian architecture.
Pressed for time? Then grab a sandwich pressed for taste! Specifically, this panini with homemade bread, mortadella, ham, salami, Provolone, and olive tapenade.
Allow the chef to flex his cooking mussels before the main event, specifically, alongside linguini, with garlic/ butter/ white wine sauce.
And when it's time to 'za, they've got over 15 styles, from a spicy salami Diavola, to this fresh tomato/ mozz/ rucola/ prosciutto Sorrento, which is in a class of its own, much like you, after spending six collegiate years skipping lectures to eat pizza.