Authentic, thin-crust Neapolitan pizzas are fired in a wood-burning oven imported from Italy at this pizza joint on the Ossington strip. Amid the communal wood tables, exposed brick, chalkboard paint, and Banksy artwork, owner Max Rimaldi adheres to the rules of classic pizza set by the Associazione Verace Pizza Napoletana. Starters include charcuterie and cheeses like house-made duck prosciutto and four-year-old Parmigiano-Reggiano, but the pizza's the thing, pulled from the oven in ninety seconds flat. Try the pizza Margherita D.O.P. with San Marzano tomatoes, fresh basil, and local (nearby Ingersoll) Fiore di Latte Mozzarella, or the porchetta pizza with moist pork roast, rapini, truffle oil, and crackling (which combines two Italian classics—pizza and porchetta). Service is both speedy and charming. Also check out the Danforth location at 550 Danforth Avenue; they take reservations.