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Francesco's Pizzeria traces its pizza lineage back four generations to Francesco himself, who immigrated from Naples in 1918 and brought his family's traditional dough recipe to New York before establishing roots in Providence. The thin-crust New York–style pies are made to order in a dual coal-fire brick oven reaching 1,000 degrees, using the imported Antimo Caputo "00" flour that's central to their recipe—the finest grind available, which produces a crunchy exterior with just the right amount of puff on the edges. The kitchen relies on fresh local produce, imported olive oil, and fresh herbs. The menu includes classics like the Margarita with fresh mozzarella and basil, alongside options like BBQ Chicken and The Meat Market. Their 2022 and 2023 Pizza Week wins noted both most delicious and most creative pizzas.