This Phinney Ridge spot, care of brothers Andrew and Giancarlo Martino, doles out legit pizze napoletane. Fresh out the wood-fired brick oven comes rounds of thin pies with the exact right amount of char and toppings like salame piccante, prosciutto di Parma, and smoked mozzarella. The Vongole pizza bears local oven-roasted clams, a wealth of garlic, and a healthy glug of olive oil. And don't sleep on the Mezza Luna Nutella, a half moon of sweet pastry dough brimming with hazelnut spread that takes a spin in the oven before landing table side—insides all melty, outer crust nice and crisp.