The pizzas at Nick Badovinus’s restaurant in Highland Park Village are delightful and the crust is largely responsible. The restaurateur is secretive about the recipe, but here is what we can tell you: after the dough has been fermented for 24 hours, 8 ounces are hand-stretched into 13-inch pies. They are then brushed with olive oil, sprinkled with salt, and oven-fired at 700 degrees for approximately three and a half minutes. The result is a crispy crust with a soft and chewy interior and a slight tang. It makes for a solid foundation for Badovinus’ carefully chosen toppings and house-made sauce. One of his favorite pies is the Jonny Slapps, a white sauce pizza topped with guanciale (dry-cured pork jowls), gooey mozzarella cheese, runny eggs, fresh pea tendrils, garlic flakes, cracked black pepper, and sea salt.