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Pasquale's Pizzeria Napoletana in Wakefield splits its focus between two distinct pizza styles. The Neapolitan pies are made with imported ingredients from Campania—including flour, cheese, tomatoes, and olive oil—and the crust undergoes a two-phase fermentation using Italian equipment and hand-kneading. They also prepare New York style pizzas alongside the Neapolitan offerings. The wine list draws exclusively from southern Italy. Beyond pizza, the tiramisu is a standout dessert. The restaurant welcomes walk-ins and takes reservations for parties of six or more.
