Pizzagnolo

"Pizzagnolo is a great Neapolitan-style, neighborhood pizzeria run by two young men from Campania, where you'll find both traditional and more contemporary pizza toppings. The team at Pizzagnolo puts great care in their pizza dough, which is leavened for 24 to 36 hours. First they create a "pre-dough" with 45% levitation that they leave out for three hours, and then it spends a whole night in the fridge before being transformed into the actual dough the next day. This pre-fermentation process makes their dough especially hydrated, up to 70/72%, so it rises a lot more during the cooking process in the wood-fired oven. Gluten-free pizza available upon request at the time of booking."

"Excellent pizzas with a decent amount of options. The owner and head chef is young but knows what he is doing. The space is vibrant but minimal and has a lot of young energy. It's a fun spot for a guaranteed to be good pie. "