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You’d never believe Clint Elmore's Neapolitan pies were built and baked in a tiny trailer on South 1st Street. But after immersing himself in pizza education in both Brooklyn and Naples, this is the only kitchen he’s called his own. After perfecting a two-day dough recipe, he fine-tuned a menu of pies that balance Italian tradition and culinary innovation. Signatures include the Hot Honey (made with San Marzano tomatoes, hot coppa, ricotta, Parmigiano Reggiani and Mike’s Hot Honey) and the Roasted Eggplant (a white pie made with house mozzarella, roasted eggplant, kalamata olives, Pecorino Romano, chili flakes, parsley and lemon zest).