A friend and I went, and had the house salad (quite nice), a Margherrita pizza (good, but needed more than two or three leaves of basil) a four-section pizza (per the menu - "Four unique pizzas in one…. San Marzano with mozzarella, Mushroom & Ham, Salami with mozzarella, and fresh cherry tomato with mozzarella"), and a pizza Marinara (Tomato, garlic, oregano and fresh basil, no cheese) with anchovies added.
It sounds like a lot of food, but the pizzas are a standard 12" size, which is effectively at the large end of the "individual pizza" range, or the small end of the "pizza to share" range. And we were bringing some of it home for her hubby.
The pizzas are baked in a wood-fired oven, thin crust, with a slightly puffy rim. They have a nice char on the bottom, but the crust is still on the chewy end of the chewy-crispy spectrum.
Of other pizzas in the area, the one that I would consder to be most comparable is that at Facci near JHU APL. They both seem to be aiming at the same type opf product, with similar results.
On the plus side, everything we had seemed to be prepared with care, and with top-quality ingredients, so it seems to be a matter of what style of pizza you prefer. If you like the style of pizza that Pacci is aiming for, the execution and quality level should leave few complaints.
I wouldn't make another special trip from the Baltimore area just for the pizza at Pacci, but if I lived in the area, it would likely be on my list of pizza places worth going to. As with Facci, my personal preference would be for the crust to be a little more balanced between chewy and crispy, but pizza preference is a personal thing, and others may enjuoy the style that Pacci is turning out just as it is.