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Brick Pizzeria Napoletana in New Bedford fires authentic Neapolitan pizza in a wood-burning oven at 800 degrees, with each pie ready in about 90 seconds. The foundation is a naturally leavened sourdough made from just Caputo 00 flour, sea salt, and water, fermented for a minimum of 48 hours. The sauce stays equally minimal—San Marzano tomatoes and sea salt—while the mozzarella is made fresh daily by hand using curd from Shy Brothers Farm in Westport. Pizzas are stretched by hand and fired hot and fast, emerging with a light, airy, slightly charred crust.
