Matusa Pizzeria

The Margherita here shows a kitchen confident in its fermentation: the rim carries real air and structural height, with a cornicione that springs back under gentle pressure. Leopard spotting runs darker than many Neapolitan places manage this far from the coast, suggesting an oven pushed past 450°C. The dough's digestibility, mentioned consistently, isn't accidental but the result of extended cold fermentation that leaves the interior tender without any raw pull.