Got 4 slices. 

Margherita - good salty cheese, not enough sauce resulting in poor balance of flavor. Slightly under baked, hit a patch of chewy pizza in the middle of an otherwise tender/crispy crust. 

Pepperoni - very porky thin sliced cupperoni.  Overall pretty good, well balanced cooked through. 

Jax Special - vodka sauce was savory, however I don't know if it was the sauce or the quantity of sauce, but it's not as obviously a vodka sauce as compared to say Andrew Bellucci's (personally a little too salty for me). 

Baby Luca - Good, but the burrata melted on my way home (I live half a block away), so it was drippy. Tough to figure out the balance on temperature for that one, so not a point against, just something to consider when ordering. Got a whole slice of prosciutto, which made it a little too salty, but it was still good. I feel like either smaller slices of prosciutto, or topping with fig jam would have helped with balance. 

Overall, I'd say charitably still some teething issues, but a very good pizza.  They are clearly better than Frankies Brooklyn (previously my favorite in the area), but not as good as Diamond Slice in greenpoint (my second favorite new new York pizza place).

Better understanding of their oven and processes will improve the pizza.  The thing I am missing is more fermentation flavor on their crust, it's still a good dough. Also the way they slice is a little insane. 

Jax Pizza impressions