When a pizza is slid into Masullo's 800-degree oven, it doesn't take a long time to cook. The process leading up to that moment, however, is hardly sudden. Everything at Masullo is precisely planned: the dough undergoes several days of preparation, and the almond wood for the oven is split log by log with an ax behind the restaurant so it burns just right.

It's an exact process—a science, really—their willingness to abide to time-honored techniques has the pizzeria popping up on "Best Of" lists and earning four-star reviews. Masullo's attention to detail produces pies worthy of Naples: Neapolitan masterpieces with premium meats and cheeses sprinkled strategically atop their charred, flavorful crusts, including a classic margherita sporting the traditional toppings of tomato sauce, mozzarella, and basil.