ANNOUNCER: On the hunt for some good, hand-tossed New York-style pizza in the South Sound can be a challenge. But it is a challenge both Dutch and Jackie are willing to take for the masses, and find themselves in Olympia this week at Wicked Pies Pizzeria.

JACKIE: Any time I walk into a pizza joint and spy someone in the back, slapping dough, I reminisce about my days doing the same -- though admittedly we weren't crafting the same quality deliciousness you'll find at this pizzeria. Pop in for a simple or gourmet selection of fixins available both by the slice or an entire pizza pie. Dine in or take it to go.

DUTCH: Do not show up without your appetite! The portions are hearty here, which is just how I like my pizza. Regardless of what you are craving, you can be assured that no ingredient is an afterthought; each one is hand-selected before being piled onto the pie. All the flavors are present with every bite!

JACKIE: The kids opted for classic pepperoni slices which I gladly mom-taxed with a nibble or two. The slices are two hand holders -- the pepperoni and cheese creating that perfect greasy drip drops onto the pan. The crust is foldable, as it should be, but boasts a satisfying crunch from beginning to end.

DUTCH: Ah yes, I have a lot of love for the foldable slice of pizza. Along with that fold and the finishing crunch, the One Eyed Jacks will settle the argument of whether pineapple belongs on a pizza or not. A healthy amount of Black Forrest ham is partnered with fresh pineapple (that they were kind enough to put on after the fact at my request). The fresh pineapple is the difference maker on the controversy as this wicked pie will make a believer of anyone. And if you're already a true believer, give the Fruit pizza a shot; a combination of simply fresh pineapple and apples offer a fresh summer option.

JACKIE: I'm indecisive so I opted to double-up on my slices with the Laura Palmer (because I can't turn down a Twin Peaks reference) with Prosciutto, Gorgonzola goat cheese blend, fresh arugula, toasted pecans topped with a drizzle of house-made fig compote, with light shredded mozzarella and olive oil base. It's a whisper of sweet and funky in all the right ways. My second slice was The Diane (again, no brainer). She's another compelling character (the pizza) with Roma tomatoes, fresh basil, mozzarella and a drizzle of balsamic reduction and olive oil with a red sauce foundation. This one's an excellent go-to for non-carnivores.

DUTCH: Well, I'm not a non-carnivore, so I grabbed hold of The Great Northern that combines red sauce, mozzarella, with in-house sausage and peppered bacon as the base, and then includes red onion, mushrooms and fresh apple chunks. The whole thing is finished off with a maple syrup drizzle that will really get your taste buds excited.

JACKIE: Wicked Pies is wicked good. Plain and simple.

WICKED PIES, 11 a.m. to 9 p.m., Monday-Thursday; 11 a.m. to 10 p.m., Friday and Saturday; noon-9 p.m., Sunday, 412 Franklin St. SE, Olympia, WickedPies.com