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Lala's Neapolitan-ish Pizza takes its cues from Naples but remakes the formula for Boston. Founder Conor Cudahy sources locally milled flours, Vermont mozzarella, and California tomatoes, cooking pies at 675 degrees for a crispy result that departs from strict Neapolitan tradition while keeping its spirit. The Marinara pizza—tomato sauce, oregano, garlic, basil, and extra virgin olive oil—works as a vegan option. You'll also find roasted mushrooms, red onion, and castelvetrano olives among the toppings. The sourdough starter used in the dough means some gluten-sensitive customers report no issues, though the kitchen handles dairy, tree nuts, and wheat.