A packed house at Pizzeria Vetri, at 20th and Callowhill in Philly's Fairmount neighborhood.
The pizzeria specializes in wood-fired Neapolitan-style pies, plus square Roman pizza by the slice.
Marc Vetri (center) zips by his hybrid wood/gas Renato pizza oven.
Counter seats provide a nice view of the wood-burning side of the oven in action.
Vetri and Co. working the pizza line during a pre-opening bash.
Jeff Michaud, James Beard-winning chef of Osteria, pitching in on the pizzeria line.
Crushed San Marzano tomatoes, oregano, garlic, olive oil.
Leoparding on the underside of a wood-fired Vetri pizza.
Housemade fennel sausage, roasted fennel, mozzarella and tomato.
The four cheeses on this pizza (gorgonzola, mozzarella, smoked provolone, fontina) were hand-picked by Philly cheesemongers Di Bruno's.
Pizzeria Vetri's square pizza, available al taglio (by the slice). Toppings rotate daily.
Among the most popular non-pizza items on Vetri's menu: the rotolo, a wrap-up of pizza dough with mortadella and ricotta inside, pistachio pesto on the outside.