Cavalli Pizzeria Napoletana

The Pizza Renaissance has spread to the ‘burbs, and this APN-certified, family-owned restaurant from first-generation Italian-Americans doles out discs of deliciousness, starting by ladling 24- to 48-hour leavened dough with hand-pulled mozzarella and San Marzano tomato sauce before firing it in a volcanic-hot wood-burning oven. The fully loaded options may be great, but to truly taste their mastery of pizza in its purest form, order the pristine Margherita Extra with bufala mozzarella, tomato sauce, fresh basil, and olive oil.
How to book: Stop by for first come, first served seating, order take-out via ChowNow.