"Those who prefer a focaccia-like dough for their pizza should be advised to visit Casa Barotti, where pizza al trancio dough is the pillowy base on which great pies are built. The Patate Mozzarella is a lovely vegetarian number featuring potatoes, while the San Daniele is a prosciutto-topped spin on the classic Margherita." - Dianne de Guzman, Noah Cho