"Bruno Zacchini got this city jacked for neo Neapolitan-style pies as round hounds lost their minds over model margheritas and pizzas with intriguing topping combinations like barrel-aged maple syrup, blueberries, fontina, mozzarella, bacon, and guanciale. Zacchini’s starter dough undergoes an in-house ferment for 48 hours before being pulled, tossed, topped, and red oak-fired at 1000 degrees for 90 seconds resulting in a superbly charred and flavorful crust." - Faiyaz Kara
