Based on 1,022 reviews
Cracker-thin dough blistered directly over wood coals, topped with crushed tomato, fresh mozzarella, and basil — the original 1980 recipe that started a movement
Rib-eye cooked directly on hot coals (no grate) so the crust picks up ash and smoke before being sliced over arugula
Penne baked until the top crackles in their signature cazuela dishes, with a tomato-cream sauce that reduces under the heat
Local littlenecks finished over the wood fire so the shells pick up smoke before bathing in a chile-and-tomato broth
