A coal-fired oven would be marvelous news for Chicago. That's what New Haven's famed pizzerias--Pepe's, Sally's, and Modern--use, and it's coal that separates Piece's well-intentioned New Haven-style pies from the real thing. At that temperature, you can get a nice crispy-on-the-outside, chewy-on-the-inside crust with random blackened edges. I'm keeping my fingers crossed that this oven spits out hearty, high-quality East Coast pies rather than the froo-froo Neapolitan pizzas that seem to be all the rage these days.