"Residents of leafy Dovercourt may be slightly agitated by the endless lines of customers who form in their sleepy neighborhood for this pizzeria, run by chef and sorcerer of slices Ryan Baddeley, but they’re appeased with firsthand access to fresh pies. And magical they are: Three-day slow-fermented dough straddles the realm of a Neapolitan pizza and flaky Yemeni malawah, giving off an audible ASMR snap as you bite in. Fresh go-tos include the aptly named burrata marinara (crushed tangy-sweet tomatoes, shaved garlic, sharp pecorino, and Sicilian oregano riddled with squishy burrata), the mushroom bianco (umami-addled portobello mushrooms, caramelized onions, ricotta, and whole-milk mozzarella), and the ever-controversial capicola and pineapple (tropical tidbits reinforced with capicola, Calabrian chile, mozzarella, and crushed tomatoes)." - Tiffany Leigh
