We’ve been hoping for a place like this for a while. Real Neapolitan-style pizza, made with authentic and fresh ingredients—the crisp, thin crust might be Iggies’ biggest draw—and served in pleasant yet unpretentious surroundings. We plan on becoming, at least, semiregulars. So far, what we’ve tried has been very good, if not great. Considering Iggie’s lineage—a co-owner of South Baltimore’s late, very lamented Asian-fusion Soigné—we’re hoping great shows up soon. The Iggies salad ($6.95) tosses good greens, including spinach, with mushrooms, delicious warm pancetta dressing, and not enough goat cheese (we split this salad, and each of us got only one chunk of cheese). The mushroom ragu on the Funghi pizza ($13.95, 14 inch; $8.50, 8 inch) was terrific when plucked off the pie, but didn’t announce itself clearly enough amid the goat cheese, leeks, and crust. The Salamino pie ($13.95, $8.50) featured meaty and salty sopressata, a very good tomato sauce, and mozzarella that didn’t taste smoked, as promised on the menu. Going simple till Iggies, which opened less than two months ago, figures everything out is probably the best idea. Of the pies we tried, we liked the Margherita ($12.95, $7.75) best: just basil, mozzarella, and plenty of that good tomato sauce.