The pies at Dolce Vita are a thing of beauty: The toppings are unusual, generous and full of flavor, and the superb quality of the meats, cheeses and produce makes it hard to go wrong. Sauce is used sparingly, and the crust is thin and crispy and a little chewy -- a wood-burning oven makes all the difference here. Some combinations, such as the Taleggio, arugula, pear and truffle oil, are so memorable that we sometimes discuss them at length with total strangers. The margherita pizza, covered with buffalo mozzarella and basil, makes you think you're sitting in a pizzeria in Florence. And you'll wish you never had to leave.