"Naudi’s is a thin crust spot, and the pizza here shares some DNA with a Neapolitan pie. It’s cooked in a wood-fired oven, the cheese in the center is almost liquidy, and the slices droop nicely when you pick them up. But the edge of the crust is crunchy like a cracker, which creates an enjoyable contrast with the soft center. You have two pies to choose from (a margherita and a white) and about eight toppings to choose from. But thanks to basil, a wonderful four-cheese blend, and rich sauces on both, even a plain pie is really flavorful." - sam faye, adrian kane, john ringor, veda kilaru
