[category]
[title]
The oven at this Neapolitan-style pizzeria in the former E.U. space is equipped with a special rotating stone floor, calibrated so that the pizzas will be ready after one full turn in the impressive 1,000-degree heat. Pizzaiolo Michele Sceral—a Naples-born master—will bake standards as well as custom pies, such as pesto with potato and string beans. A menu of Neapolitan street foods will include panzerotti (potato balls) and scagliuzzoli (fried polenta).