Can there ever be such a thing as too much pizza? Not in this town. No sooner, in fact, does one pie joint throw in the towel than another one takes its place. That, at least, is the story over on East 12th Street, where the former Piola space has given way to an ambitious, first U.S. branch of an Italian outfit called Ribalta. How ambitious, you ask? Well, there are 90 seats, 25 different pizzas, three ovens (for three various styles), two highly decorated master pizzaioli (one of whom won a lifetime-achievement award for his stick work at the oven), and one on-premises pizza school, plus antipasti, pasta, and Stumptown-enhanced tiramisu for dessert.
Ribalta, 48 E. 12th St., nr. Broadway; 212-777-7781