So if you're just a little bit tired of having to choose between College or Canyon every single waking night, what do you do?

If you're the smart college student that I think you are, you'll make the choice to be adventurous and try something new. When you're making your decision, keep this in mind: There aren't too many Italian restaurants in the area that can offer up the taste of a delicious wood-fired oven pizza quite like Faccia Luna, 1229 S. Atherton St., can.

You heard it folks, wood-fired oven. If you think that your usual reheated slices of mass-produced pizza are delicious, wait until you try something that has only been cooked once! Now many of you are probably thinking, "hey, I like those reheated pies;" sure, I do too, nothing tastes better after a long night of bar-hopping than a 3 a.m. snack. But what do you do when you want pizza at some other point during the day? Answer: hit up Faccia Luna.

With 14 varieties of specialty pies to choose from, Faccia Luna is not short on selection. The names of the pizzas may sound a little confusing -- Genovese, Carciofi, and Giannetto, to name a few -- but rest assured, all are simply short for "authentic Italian pizza styles." Well, not really, but for the purposes of this review that's what we'll call them. Note: Each type of pizza is followed by a list of ingredients and toppings to avoid English language translation confusion.

I chose to play it safe on my trip to the restaurant by ordering the traditional Margherita-style pizza that includes only a short list of toppings: tomatoes, with fresh basil and mozzarella. I ordered the 12-inch size pie, or what translates to the traditional medium variety with eight slices. The best thing about Faccia Luna is that there is a pizza size for all appetites. Along with what I purchased, there are three other sizes to choose from: 10-inch (6 slices), 14-inch (10 slices) and 16-inch (12 slices).

In addition to the pizza, I ordered an appetizer of fresh baked garlic bread sticks -- always a safe bet for any Italian joint -- and stromboli, again, usually a safe bet as it is merely pizza turned inside out. As I sat in my comfy booth twiddling my thumbs in anticipation, I took a glimpse of my surroundings. As cozy as I am sure any Italian eatery is, Faccia Luna allows for a more than authentic dining experience. Along with the open kitchen, the restaurant presents a warm traditional Tuscan wall-coloring that is topped off with Great Depression-era black and white photographs.

When the meal finally arrived, I found my appetite to be more than satisfied. The pizza is quite possibly the best around these parts. Now again, you may be questioning that statement, but believe me it's true. I love the taste of wood-oven pizza, and Faccia Luna certainly does it right. If it weren't for the perfectly crisp crust, the fresh ingredients would nearly melt in your mouth. The good news is, both crust and cheese come together to form one incredibly delectable whole.

As for the bread sticks and the stromboli, well, I can't say that I have any complaints. Both were about as flawless as you'd expect from a place that makes a pizza pie so brilliantly. If neither of those selections were what you would choose, don't fret, Faccia Luna has quite extensive entrée and appetizer menus.

I'm sure all of this has made you very hungry. Chances are, the next meal you're going to eat will be pizza, after all, this is college. So before you take a walk to Beaver Canyon, consider Faccia Luna, the place where pizza dreams come true.