Pizzeria Vetri Is Serious About Pizza

pizzeria-vetri-reviewed-margarita-pizzaAdam Erace reviews Marc Vetri’s temple of pizza, Pizzeria Vetri, and comes away impressed.

They all begin with a dough that eschews oil, per Neapolitan doctrine, and cooks up with a crisp crust and soft but structured center. Most follow with an aurora of the bright, tangy tomato sauce, then a collection of toppings, like house-made sausage, mozzarella, roasted fennel and fennel fronds. That pie, the Salsiccia, was great, but I liked the straightforward Margherita even better.

The shiniest new addition to the Vetri Family is turning out serious pies [City Paper]
Pizzeria Vetri [Foobooz]

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