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I cannot even begin to register how very much I disagree with the Always Hungry folks. Not only do *I* think it's the best Neapolitan pie in the city, but my very picky recent visitors from Lecce, who tried out all the trendy pizzerias, thought it was the most genuine.

Perhaps the Always Hungry staff should, you know, go to Naples before they decide if La Pizza Fresca is suitably Neapolitan or not.

@ Raoul Duke: some of them are olives. Others are burny bubbles of tasty tasty cheese.

ahaha. Okay that was pretty funny.

I think the quattro formaggio looks very lame, although it has more leopord spotting on the outer edge of the cornicione than the other pictures, which is what I personally prefer. I also agree that the toppings on the Puttanesca look like someone just said, "ah, eff it", before haphazardly throwing them onto the pizza. In fact, from a looks perspective only, none of the pizzas look like "muhney" to these tired eyes. Of course, I cannot taste a picture and I have not been to La Pizza Fresca, so I can't say much else.

Now, I'm interested in what is meant by "chewy". It could be argued, especially if a person usually eats a style other than Neapolitan, that the inside of the end crust, if not the entire crust, of a Neapolitan style pizza is indeed quite chewy when compared to many styles. Was the crust just all chewy without that delicate, almost brittle layer of outer snap or was it gummy/doughy in texture instead of airy and light?