The Boston Globe on recently opened Pembroke, Massachusetts, pizzeria Orta:
The crust is just thin enough—still bread not cracker, crisp but with chew. They're cooked in a wood-burning brick oven whose perfume you get a faint whiff of from the parking lot. On one occasion I wished my pie had stayed in the oven longer to get a bit more of a char, but I can't quibble with the bright flavor of the Margherita Napoletana's sauce, made from San Marzano tomatoes, or the array of vegetables on the Ortolana. Even topped with peppers, eggplant, and zucchini, the crust stayed crisp.
Though the owner, Jimmy Burke, studied in Naples and adheres to most of the standards of the Associazione Verace Pizza Napoletana, the pizzas here are larger than standard-issue Neapolitan pizzas. Which is fine by me. [via MenuPages Boston]