Fodor's Expert Review Pizzeria Stella

Restaurateur Stephen Starr logged countless hours researching how to make the very best pizza, agonizing over the dough, oven type, ideal temperature, and every other conceivable variable. The resulting artisanal, 12-inch rounds, with ingredients like black truffle, fresh prosciutto, and earthy chanterelles, keep this cozy 80-seater overflowing with neighborhood duos and families. (No-reservations policy necessitates getting here early or late if you don’t want to wait.) All tables are good tables—each has a view of the red-and-white-tiled Neapolitan pizza oven and Headhouse Square through plenty of tall café windows.