"Bruno Zacchini excited this city for neo-Neapolitan-style pizzas as pie hounds lost their minds over the intriguing topping selection at the cozy Curry Ford West pie house. Zacchini’s starter dough undergoes a 48-hour ferment before being pulled, tossed, topped, and fired at 1000 degrees, producing a charred and flavorful crust. The Pizza Bruno in College Park serves Jersey-style pies, while a third outpost slated to open in Maitland will offer similar neo-Neapolitan pizzas as the original." - Faiyaz Kara