The "tre-carne" pizza at Bavaro's Pizza Napoletana & Pastaria
Photography by Cooper Levey-Baker
The focus here is on the pizza, a traditional Neapolitan pie made with few ingredients that are put together just right. Owner Dan Bavaro says the keys to his pizza are "doppio zero" flour imported from Italy, tomatoes grown in the volcanic soil near Mount Vesuvius, buffalo mozzarella and a wood-burning oven that can reach 900 degrees Fahrenheit. The Bavaro's crust is thin and blistered, both airy and chewy at the same time—i.e. delicious.