If the slices at Buonos Pizza taste like they're fresh from a tiny pizza joint in New York, there's a reason for that. Chefs buy most of their ingredients from the East coast, and then use them to make fresh dough, sauce, and pizzas daily. They serve two styles of pizza, the thin, round pizzas in the Neapolitan style and the thick, square pizzas in the Sicilian style. Either way, they toss the dough with a blend of cheese and a choice of 19 meat, vegetable, and fruit toppings. They can use these same toppings in their traditional Italian pastas or atop their toasted subs to make an eclectic Italian feast worthy of inviting those busts of Renaissance painters from the museum.