Each time we trek out to Point Dume we find something else cooked by Paul Shoemaker to marvel over. On our latest visit, it was his pizza. Super, super crisp, the pies are all crunch and char, with almost no chew to the dough (their only detriment). The toppings change regularly, so you might find, in addition to a margherita, a pizza topped with fennel sausage and buratta.