At Ghibellina, each hand-crafted Neapolitan pizza is served with a set of sheers. While in most cases, diners are not held responsible for cutting their own pies, the team behind the doughy Italian delicacy at this Logan Circle eatery is changing the pizza rules in more ways than one. For starters, chef Johnathan Copeland believes that cutting a pie too early changes the texture of the crust (no one likes a droopy crust). The spot's (fully-stocked) white marble bar is flanked by piles of cut wood, ready to be tossed into the open kitchen, where each pizza, prepared with a high-gluten Italian-imported flour, is cooked in the wood-oven for precisely three-and-a-half minutes. With a little less crunch and a little more char, the perfectly blistered pizzas come with your choice of toppings like sweet Italian sausage, gorgonzola, and confit tomato -- every bit as picturesque as the rustic white-brick dining room.