Sottocasa

The pizzas here are baked in a woodburning oven from Naples and take precisely 90 seconds to cook. Made using 00 Italian flour, the bases rest for around 60 hours before they’re baked, resulting in a chewy crust with flavour that shines through when coupled with a sauce of fresh, crushed tomatoes and handtorn fior di latte. 298 Atlantic Avenue; sottocasanyc.com