Pizzeria Pozzuoli 2.0

The dough ferments long enough to develop that particular wheaty sweetness that lingers after you swallow, with air pockets stretching unevenly through the rim. The bake runs hot and fast, leaving leopard spots clustered at the edge while the center stays soft and pliable. It's Neapolitan pizza that tastes convincingly Italian without rigidly chasing VPN standards.