"The flour is imported from Italy, the tomatoes are vine-ripened, and the owner does not allow substitutions, which keeps the integrity of his original pies." Chef Cyrille Holota Read more.
"The great thing about Floataway is that every pizza is seasonally inspired. It is cooked in a wood-fired oven, and the crust is always perfect." Chef Shaun Doty Read more.
"There are some good pies in the city, but Fritti stands the test of time for making authentic Neapolitan pies in a fun, relaxing setting." Chef Richard Blais Read more.
"Their traditional Neapolitan pizza is hard to beat, but the Diavola is the cream of the crop with its spicy soppressata and peppers." Chef Whitney Otawka Read more.
