An "experience straight from Italy", these "real-deal" pizzerias feature "light-as-air" Neapolitan pies, many of which are "flash-fried", then oven-finished in brightly tiled stoves; the digs are plain and the service "could be more attentive", but at least they're "lively" and "affordable."
Larger, more Manhattan-y version of Neapolitan spot already lighting it up in Williamsburg. Signature pies from Brooklyn carry over, joined by an expanded menu and a mozzarella bar. Pizzas divide into red and white, with a third column of diabolical “pizze fritte.” For dessert? Why not more ’za, with Nutella and almond stuffing? (There’s also salads, antipasti, and a slew of other homemade...