"A native Neapolitan and an avid ambassador of thin crust pies, Pizza Bocco Lupo’s owner takes pride in the details of his craft—down to the fresh mozzarella cheese, crushed tomato sauce, 00-style flour, and extra virgin olive oil. The tiled oven—its belly fed by a steady diet of almond wood and pizzas—was built by a third-generation oven builder from Naples and cooks each disk of dough to perfection in two minutes flat. For the pizza purists, the restaurant offers a satisfyingly simple margarita, its modest covering of sauce, cheese, and basil leaves allowing you to focus on the skill of pizza making without the distraction of toppings. But if you like a pizza with a little more oomph, request Joe’s Special. Your piping hot pie will come adorned in sausages, basil leaves, and mushrooms." - Johanna Harlow
