I guess what I'm trying to say is there's a lightness to the crust, which compelled me to do something I'd otherwise not do to conserve stomach real estate: Finish the crescents of naked pizza crust left on the plate. The superb table olive oil from Sicily made it harder to turn down — fruity, robust, not one note of bitterness, expensive tasting and poured from vessels resembling Aladdin's genie lamp. By my fifth crust "breadstick," it finally struck me why. Forno Rosso's dough was seasoned with the precise amount of salt it required. Other Neapolitan pizzerias focus on texture but forget that crust shouldn't taste dull.