"The huge slabs of square pizza come out of the oven around noon at this Italian Buena Vista bakery (but they’ll warm it up for you if you’re a little late). This is the kind of simple, minimal pizza that really lets the dough shine. And what a dough it is: light and airy inside, but with enough structure and crunch to remain stiff when you lift it with one hand. Toppings are usually pretty simple—some crushed tomatoes, pockets of fior di latte mozzarella, and maybe a few sprigs of basil." - ryan pfeffer, virginia otazo, mariana trabanino