Pizza the way it was meant to be made.

I learned to bake in a coal-fired oven in Forcella, behind a bar my uncle ran for thirty years. The oven hit 480°C by ten in the morning and didn’t cool until midnight — and the same dough, mixed at 6 AM, was somehow always exactly right by dinner.

That’s the brief we kept when we built Napoli Fire on Hanover Street: a hand-built brick oven, San Marzano DOP from Campania, dough we ferment for 72 hours, no shortcuts. Eat one and you’ll taste the difference. Eat two and you’ll know why we don’t open Mondays.

— Marco Esposito, capo pizzaiolo