Mike Randolph, owner of the Good Pie at 3137 Olive in Midtown, says he expects to be open to the public by the weekend of Dec. 13. The 50-seat, sit-down pizzeria features both oven and dough-mixer imported from Italy, the oven wood-fired and capable of temperatures around 1000 degrees. “It’s insanely hot. Cooking time should be less than 2 minutes,” Randolph says.

All pizzas will be 12-inch individual size, with prices expected to start about $8 and max out at $11 for mozzarella di bufala topping. Beer will be all-draught and all-local, at first featuring two from Schlafly and two from O’Fallon. The restaurant will also serve contorni (side dishes) and salumi.

Randolph attended the New England Culinary Institute and has been working at Jimmy Fiala’s restaurants (Liluma, Acero, The Crossing) for a couple of years. He also previously worked at Moto in Chicago, one of the temples of molecular gastronomy. “I guess I’ve pretty much moved from one end of the spectrum to the other,” Randolph says. Nonetheless, in the same breath, he notes that he’s hopeful of being equally attractive to patrons of restaurants like the Crossing and to area college kids just out for a pizza and a beer.

An Italian pizzaiolo is currently in town training the Good Pie staff on the art of Neapolitan pizza. Once things are up and running, the restaurant’s phone number will be 314-289-9391.