THE FOOD: This small gourmet market sells a wide range of freshly prepared foods for take-out, including some of the best hot pizza in town. The thin-crusted pizza and other brick-oven specialties are the handiwork of Jamal Humaideh, who runs the busy, well-stocked pizza counter. Follow the aromas of baking dough and melting cheeses to the back of the market and there you’ll find the Jordanian-born baker amid the shuffle of pizza slices, calzones, pinwheels and stromboli. The main prepared food showcase offers quite a spread, from Chicken Parmigiana (and Marsala, Francaise, Cordon Bleu, Florentine, and so on) to Teriyaki Salmon, plus tons of sides and salads.

THE AMBIANCE: As the name suggests, the market, which opened in September 2010, has a retro feel and focus on beautifully prepared comfort foods (think pot pies, meatloaf and red velvet cupcakes). While it’s mostly a take-out operation, Annie’s offers a few bistro tables for dining in – which is perfect for fans of the piping hot pizza.

THE PIZZA MAN’S BACKSTORY: It’s a funny story how Jamal started making pizza. He applied for a pizza-making job when he was a college student in Birmingham, Alabama. “They needed a pizza man and I needed a job,” he says. “So I went out and bought 20 pounds of flour, went home and practiced all night how to make pizza. The next day, the guy said, ‘You have experience?’ And I said, ‘Sure.’” When he finally came clean about his lack of experience, the Italian restaurant owner hired him on the spot and taught him to make pizza. Jamal’s been practicing the pizza craft for at least 18 years now.

GOOD BITES: Ask Jamal what makes his pizza so delicious and he’ll give you a two-word answer: “Fresh yeast.” He never uses powdered yeast, he says, and he is a stickler for ingredients. He makes his own tomato sauce and favors the rich dairy flavor of Wisconsin-made Grande mozzarella. The resulting pizza is a thin-and-crispy-crust beauty with oodles of melty mozz. You can eat this generously portioned slice one of two ways – fold it over lengthwise New York-style, or take it on with a fork and knife. Either way, it’s deliciously messy. I love a plain cheese slice ($2) or a simple and smoky pepperoni-laden slice ($2.50 for a one-topping slice).

THE SERVICE: There’s only counter service at Annie’s, but it’s friendly and fast.

BEST REASON TO RETURN: A slice of Jamal’s cheese pizza and any of Annie’s yummy cupcakes.

THE BOTTOM LINE: Food B +

THE INFO: Annie’s Vintage Gourmet market, 1132 W. Indiantown Road, Jupiter; (561) 575-4700; AnniesVintageGourmet.com; free local delivery.