The pizza above just emerged from a 900°F oven at Settebello Pizzeria Napoletana in Salt Lake City. Opened in January of 2007, it's the second Settebello location (the first is outside Las Vegas in Henderson, Nevada), and Utah's first VPN-certified pizzeria. The flour is Molino Caputo; the prosciutto, from Parma; many of the cured meat products, from Salumi in Seattle.
The pies themselves are a bit more aggressively topped than your average Neapolitan pizza. Case in point: the "Pizza Lasagna" ($12.50). It's pretty heavily loaded—tomatoes, fennel sausage, mushrooms, ricotta, mozzarella, and Parm—but the crust is substantial enough to stand up to it. Chewy and elastic, it's a bit less puffy-edged than many Neapolitan crusts, but delicious nonetheless.