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Brick Pizzeria Napoletana in Dartmouth makes Neapolitan pizza the traditional way: hand-stretched naturally leavened sourdough fermented for a minimum of 48 hours, topped simply, and fired in a wood-burning brick oven at 800 degrees for about 90 seconds. The dough relies on just three ingredients—Caputo 00 flour, sea salt, and water—while the sauce is equally stripped down to San Marzano tomatoes and sea salt. Their mozzarella is made fresh daily by hand from local curd sourced from Shy Brothers Farm in Westport, Massachusetts. The high heat and quick bake produce a light, airy, crispy crust with char.
