The name means "Let's go, " but we resisted going to Andiamo! Brick Oven Pizza because we dislike exclamation points. Silly us. Andiamo is where pizza and passion come together. The pizza makers are earnest artisans. As one crafted our order, he explained that though the oven is set at a scorching 500 degrees, the pizzas reduce the temperature. That's why he rotates them, checking top and bottom for even cooking. Though smaller and pricier than your basic pie, Andiamo's pizzas are works of art, all topped with eye-poppingly fresh ingredients from traditional faves like pepperoni to more exotic portobellos and potatoes. Prices range from $6.95 for a 10-inch Andiamo (tomato sauce, mozzarella and basil) to $15.95 for a 16-inch prosciutto (prosciutto, arugula, tomato, mozzarella and olive oil). There are 20 pizzas on the menu or you can make your own, and there's always a special or two. We tried an earthy wild mushroom and gorgonzola. Blanketed by a forest of fungi, it had layers of intense but perfectly balanced flavors. The pizza makers add toppings with gusto but apply tomato sauce with a more judicious hand. It complements, not overwhelms, the pie. Andiamo also offers panini (sandwiches on homemade focaccia) and salads. The antipasto ($6.95) is a house salad plus a deli's worth of meats and cheeses, roasted peppers, chickpeas and anchovies. It comes with a mild vinaigrette packed separately and feeds two. With its high quality and funky style (it's housed in a wild '50s building), Andiamo is part of Mark Soyka's growing restaurant group, which includes the nearby Soyka's. We placed our order in advance. The busy kitchen lost part of it, but a contrite helper made up our last pizza pronto. All was forgiven. Art and passion - and Andiamo pizza - are worth waiting for. Exclamation point.