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Regina Pizzeria's Beverly location continues a family tradition that stretches back to 1926, when the original opened in Boston's North End. The pizzeria uses a century-old recipe for its dough, naturally leavened and aged to develop flavor, then baked in a brick oven. The thin crust comes topped with house-made sauce—light and spicy with aged romano—and specialty aged whole milk mozzarella. During the season, the Caprese pizza features garden-fresh heirloom tomatoes, fresh mozzarella, and balsamic glaze over that signature dough. According to TripAdvisor, the thin crust and fresh mozzarella draw comparisons to pizza from Naples.
