Pizzeria Iovine’s Opèra

The first bite reveals a crust with real spring, airy and light enough to fold without resistance. Leopard spotting clusters near the rim where the oven's heat concentrated most, creating pockets of char that taste faintly sweet rather than bitter. The dough ferments long enough to develop those telltale bubbles that catch and blister, giving each pizza an uneven, organic topography.