The specifics of Neapolitan pizzas are “subject to much Talmudic debate,” writes Michael Idov in New York Magazine this week. But there are a few rules that all aspiring Neapolitan pizzas must follow: A twelve-inch round pie, often unsliced; a thin, soft, and chewy crust; bubbles on the rim; simple but quality sauces; a modest amount of mozzarella di bufala; and a few stingy drops of olive oil. Though New York is currently in the midst of a Neapolitan revolution, it’s not the only city turning away from the familiar gloppy sauce and slithering cheese. Boston has a few very good Neapolitan options itself. Click through for a few of the best.
• Antico Forno bills itself as “the most traditional Italian pizza restaurant” in Boston. While “most” might be an overstatement, their simply-sauced Neapolitan pie is legit.
• East Boston’s Dough is the city’s most surprising place to find an authentic Italian pizza, but their Neapolitan has just the right amount of mozzarella di buffala.
• Gran Gusto is widely considered the most authentically Neapolitan pizzeria in greater Boston, and it’s no wonder: Chef Giuseppe Castellano was born and raised in Naples.
