According to the New York Times, “In a town brimming with pizza parlors, Marzano’s, a Neapolitan pizzeria that opened in November, is a standout.”

“The Italian-made beehive oven at Pizzeria Marzano, directly behind the counter, is fired by splints of oak and ash. ‘The trick is to keep the flames going, to heat up the tops of the pies,’ said Chris Eucalitto, who owns the place with his nephew Jonathan Eucalitto. The oven averages 800 degrees, so in an astonishing 90 seconds a pizza emerges fully baked — as delicious as it is authentically Neapolitan. The thin, crispy-chewy crust is seasoned with just enough salt, and the fresh-tasting sauce is made with crushed San Marzano tomatoes (known for their low acidity). First-rate toppings include prosciutto, sopressata, Kalamata olives, porcini mushrooms, buffalo mozzarella and caramelized onions.”

“All pies are 12 inches in diameter, and in addition to eight signature red pies and six white ones (from $6 to $11), Marzano’s offers 16 toppings (from $1 to $3 each) for build-it-yourselfers. Highlights of a very modest selection of antipasti are a platter of meats, cheeses, wood-roasted peppers and olives ($10) and focaccia, brushed with olive oil and sea salt and baked in the wood-fired oven ($2). Of the four salads listed on the menu (from $5 to $7), three are served with focaccia. The gorgonzola, featuring a mix of greens, tomatoes, red onion, cucumber, walnuts and cheese, is a meal in itself. Unlike many pizza joints, Marzano’s spacious interior is attractive, with sepia-toned period photos on the mango-yellow walls and tables topped with marble or polished wood. When warmer weather arrives, the Eucalittos plan to offer outdoor seating.”