Mother Dough (CLOSED)

Owner Bez Compani studied the art of pizza making alongside professional pizzaiolos in Naples. With the help of an 850-degree piping hot Stefano Ferrara oven, he dishes out traditional Neapolitan pizzas topped with San Marzano tomatoes and other market fresh ingredients in five varieties. The only fornaio-pizzaiolo at his industrial-chic resto, Compani arrives each morning (at 6:30am) to prepare his naturally leavened dough, using a "mother dough" that he perfected long before the restaurant opened its doors in 2011.