Cane rosso won last year. Since then, it has only gotten better. Owner Jay Jerrier hired executive chef Dino Santonicola, who was born in Naples and learned the art of making Neapolitan pizza in some of that city’s more famous pizzerias. Santonicola improved some of Cane Rosso’s methods. Rather than proofing dough in a refrigerator for 24 to 48 hours, now the restaurant uses less yeast and allows dough to proof for 12 to 18 hours in its new dough room. The result is an even lighter, airier crust. And another win.
Readers’ pick: Campisi’s