Best Old-World Pizza

Crostata's

Some will have you believe that pizza sans pepperoni is blasphemy. But in Naples — and Highland Heights, Ohio — pizzas are topped with mozzarella di bufala, artichokes, maybe some nice prosciutto. At Crostatas, the Neapolitan-style pies are prepared the old-fashioned way: Dough is made fresh daily and allowed to rise slowly overnight; imported tomatoes are hand-crushed to make the sauce; toppings are used sparingly to not detract from the glorious crust. But without the massive wood-burning oven, which blasts the pizza to "done" in 90 seconds, none of the above matters a whit. Assembled on site by Italian craftsmen, the handsome hearth soars to a blistering 900 degrees Fahrenheit and is the crucial ingredient in proper pie production. (558 Bishop Rd., 440.449.7800, crostatas.com) — Trattner

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