Neapolitan-style pies start with a soft, puffy rim and a tender center, blistered from a wood-fired oven and dressed with San Marzano tomatoes and fior di latte. The dough ferments for days, yielding airy bubbles and subtle sweetness that elevates the simplicity. Heat from the oven creates a smoky edge while keeping the interior moist, with slices folding easily. Observers praise the authenticity in texture and ingredient quality.