What I would actually worry about, if I were them, would be the nights when the place is packed. There's only one oven, and it's a fairly standard-size Neapolitan-style wood oven, capable of handling only a handful of pizzas at a time. Granted, pizzas in this type of oven need little cooking time, but still. With a pizzeria of this size, I expected two ovens back there.
'Zero Otto Nove (Manhattan)' on Serious Eats
The original Zero Otto Nove is wildly popular, having quickly built a following since Arthur Avenue restaurateur Roberto Paciullo (Roberto's) opened it in late 2007. Both locations serve Salerno-style pizza, which could easily be mistaken for its cousin, Neapolitan-style pizza. They're both cooked in a wood-oven, both round, both a similar size (about 12 inches in diameter). Both exhibit a minimalist restraint and a focus on ingredient quality rather than quantity. But where Neapolitan pizza is often "wet" in the center, with a puffy rim (the Italians call it the cornicione), Salerno-style pizza, according to longtime Slice'r Gianluca Rottura, is a bit more crisp and not as pillowy at the edge. After trying a trio of pizzas on Tuesday night at the Manhattan 089 (Zero Otto Nove is the Italian translation of Salerno's telephone area code), I began to think of the style as a sort of "missing link" between Neapolitan pizza and New York–style.