Cuisine:

• Pizza
• Italian

Napoletana Dough Pizzeria Description:
Owners Doug and Lori Horn took apparent leave of their senses and opened a rigorously authentic pizzeria Napoletana in a city more attuned to piled-high pies. There now can be lines out the door at peak periods. Little did we know that a vera margherita, fresh from its 90-second encounter with a 900-degree, made-in-Naples oven, was what we really wanted. From the hearth of the inferno emerges pies such as a puttanesca with rapini, fior de latte and anchovies and yet another bearing salami, sausage, pancetta and speck. The mozzarella and burrata list offers the likes of house-made renditions of oven-kissed spiedini of mozzarella wrapped in prosciutto and burricotti stuffed with herbed ricotta. Insalate shine as well, with the Tuscan and its mozzarella, roasted garlic and sun-dried tomatoes among the standouts. The antipasto plates are inspired assemblies of good cheeses, cured meats and roasted olives, all served with addictive, herbed flatbread. An all-Italian wine list composed of offbeat offerings bolsters the menu beautifully.


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