Inside this bare-bones location in SoMa you'll find one of the best Neapolitan-style pizzas outside of Italy. Chef-owner Anthony Mangieri is an obsessive artisan, carefully making each and every pizza by hand. The spartan menu lists five kinds of pies (all versions of mozzarella and tomato) and a special on Saturdays. The crust exhibits a particular kind of perfection (the imported wood-fired oven is a beauty), and the top-notch toppings are placed just right. There isn't
much else on the menu (just some beverages and wines), so it really is all about the pizza. There can often be a line of fellow fans (and fanatics) waiting for a table, so don't come in large groups (couples get seated more quickly).