Owner Giovanni Di Palma announced recently that in the next year he will begin launching other pizza joints in New York, Los Angeles, Las Vegas, Asia, and South America. (He’s keeping mum on his investors’ identities for now.) The original will remain Di Palma’s home base and the only location in metro Atlanta. The nearly two-year-old Neapolitan pizza sensation is still an ebullient madhouse: On Fridays and Saturdays, the cooks shovel 750 pizzas in and out of the three imported ovens before the dough runs out. I remain loyal to the Gigiotto, a racy calzone with rapini and sausage, and the San Gennaro pizza crowned with spicy-sweet peppers, cipollini onions, sausage, and buffalo mozzarella. A cannolo crusted with pistachios or a sfogliatelle (tricornered pastry filled with sweetened ricotta) completes the gluttony.