The pie to know is the Ozarkansas: house red sauce and local ham on a wood-fired crust, a pizza this kitchen invented and named for the ground it stands on rather than for Naples. The invention has a lineage. Jerrmy Gawthrop and Clayton Suttle cooked farm-to-table at Greenhouse Grille — and won a national food competition in Las Vegas — before opening this room in 2014. The habits came along whole: they rest the dough every day and make their own sauces and pickles. Both Fayetteville rooms run on them, School Avenue in the Mill District and Mall Avenue uptown. 'Fayetteville's first wood-fired pizza kitchen' is the shop's own line, and the outside coverage has never repeated it, so we leave the crown where it was minted. The pie doesn't need it.