Description
Out of the old Una Pizza Napoletana wood-burning oven come Neapolitan-style pizzas spotted with blowsy bubbles and bits of char. They sport a wonderful crust, puffy and chewy, but resilient, with a slight tang from a long fermentation. The lists of topping options and antipasti, though, are shorter than at the original Motorino in Williamsburg. The best pizzas here stray from the classical, like one strewn with Brussels sprouts leaves and smoky speck, and another with a craterous surface covered in molten scamorza--a smoked cheese similar to mozzarella--thinly sliced butternut squash, and pancetta.
