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The wood-burning oven was built in Naples by Stefano Ferrara and runs close to 1,000 degrees, which explains the blistered, char-edged crusts that come out of this Neapolitan pizzeria in downtown Fullerton. The mozzarella bar stocks cheese imported weekly from Caserta, so the margherita is taken rather seriously here. The dining room fills fast with locals who have clearly done this before, so plan accordingly.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Margherita pizza
“Three generations of pizzaiolos continue churning out classic margherita pizzas and the Fuoco pie, which is topped with mozzarella, prosciutto crudo, arugula, and shaved Parmigiano, and drizzled with truffle oil.”
Eater -
Fuoco pie
“Three generations of pizzaiolos continue churning out classic margherita pizzas and the Fuoco pie, which is topped with mozzarella, prosciutto crudo, arugula, and shaved Parmigiano, and drizzled with truffle oil.”
Eater
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