I tried the Wedge recently and I agree, it's very loud in there, but the pizza is a dead ringer for true Italian pizza - a wood fired brick dome oven and actual fresh mozzerella are something you won't find very often. I don't think they are using an imported Italian pizzeria flour, such as Caputo, but everything else taste like truly authentic Napoletana. The prices of course are more than what we are used to paying for a 12" pizza, but the quality of the ingredients dictate that and you definitely get what your paying for. The Wedge will definitely succeed, if for no other reason than they serve high quality food and are located in a smaller lower overhead type of facility - don't know if they rent or own, but I think it's sure to make plenty of profit.