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Neapolitan-style pizzerias in the U.S. prepare pies reminiscent of
those made in Naples, Italy.
Photograph by David Alan Harvey
Neapolitan Pizza—Now!
Pizza was invented in Naples, Italy, and pizzerias across the U.S.
serve savory hand-tossed pies prepared according to the standards of
the Verace Pizza Napoletana (True Neapolitan Pizza) Association in
Naples, an authority on authentic Neapolitan pizza. Here’s where to
find the very best:
Antica Pizzeria
This elegant Los Angeles eatery is decorated with art and
antiques—including a sealed jar filled with Neapolitan air—that evoke
a sense of southern Italy. Try the pizza del cafone, a white
pizza with olive oil, smoked mozzarella, sausage, parmesan, garlic and
rapini or the bianca del prosciutto, an original pie topped
with olive oil, garlic, mozzarella, arugula, and fresh Parma ham.
Vital details: 13455 Maxella Avenue, Marina del Rey, California; U.S.; +1 310 577 8182
Il Pizzaiolo
Locals call this upscale yet unpretentious pizzeria one of the best in
Pittsburgh. Try the quattro stagioni pizza, which is topped
with ham, mushrooms, roasted red peppers, and artichokes or the
vongole pizza, topped with clams and pancetta (Italian bacon).
Vital details: 703 Washington Road, Pittsburgh, Pennsylvania; $8.95
U.S.; +1 412 344 4123
Forno Italia
If Forno Italia isn’t on your radar screen, you’ll never find it. With
only nine tables and no flashy decor, this tiny pizzeria is an
inconspicuous mark on the city’s bustling Ditmars Boulevard. But the
homemade Spatola & Spatola mozzarella alone is worth a stop—it’s so
good that nearby restaurants buy it to serve with their own dishes.
Try the pizza di frutti di mare, topped with calamari, shrimp,
and clams, or the forno italia, made with spicy Italian
sausage. Vital details: 4319 Ditmars Boulevard, Astoria, New York;
$5.00 U.S.; +1 718 267 1068
Niebaum-Coppola
Owner Francis Ford Coppola insists that his pizza chefs prepare dough
with Panna, a bottled mineral water imported from Italy, to ensure its
authentic taste. Try the vesuvio, a half-pizza-half-calzone
dish designed to resemble Mount Vesuvius, the volcano that looms over
the Neapolitan valley, or the pizza sofia, a white pizza topped
with mozzarella, prosciutto, and arugula. Vital details: 916 Kearny
Street, San Francisco, California, and 473 University Avenue, Palo
Alto, California; $9.50 U.S.; +1 415 291 1700 and +1 650 752 0350
Bertucci’s Brick Oven Pizzeria
Bertucci’s may be the best bet for East Coast pizza lovers—75
locations dot the coastline. Newer stores offer an Italian Market
adjacent to the dining room and kitchen, where you can purchase
specialty olive oils and pre-made pizza dough and sauce. Try one of
the six classically prepared Neapolitan pizzas, including the pizza
carmine, which is topped with fresh mozzarella and sweet
caramelized onions. Vital details: 75 locations throughout the East
Coast, noted on the Web site; $8.99 U.S.; +1 508 351 2500
La Pizza Fresca
Try la pizza fresca, a pizza margherita topped with black
olives and cherry tomatoes, or the focaccia alla nevi, pizza
dough stuffed with robiola cheese and topped with olive oil, fresh
arugula, and Parma ham—named for the patron who first requested the
unusual concoction. Locals also celebrate this pizzeria for its
eclectic wine selection—be sure to request a recommendation from your
server. Vital details: 31 E. 20th Street, New York, New York; $11.95
U.S.; +1 212 598 0141
*Prices listed are for individual servings of pizza margherita,
Naples’s signature pizza.
—Compiled by Corinne Purtill
Corinne Purtill is a former
Traveler editorial assistant.
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