Naples-born master pizzaiolo Daniele Uditi came to the States back in 2010 and never left. After bouncing around making pizza for celebs and building his legend around town, he has his own brick-and-mortar spot, Pizzana, to serve his Neo-Neapolitan pies. This style of pizza is a modification to the strictures of true Neapolitan style, merging classic methods with American tastes and toppings.
Uditi’s dough, which ferments for 48 hours before its turned into a pie, gets an added depth of flavor with beautiful charring in the oven. It’s hard to go wrong with any pizza you order, from the aglio e olio that gets a nice kick from Calabrian chile to the concentrated basil flavor in the Neo-margherita. If you stray from just getting pie, order the paté di fegatini, which is Pizzana’s house-made chicken-liver paté served with San Marzano tomato jam and wood-fired bread. The large, delicious dollop of paté will leave you scraping up every last bit with your pizza crust so you won’t waste any.