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  • So I ordered a Sicilian pie from Napoli. My advice is to avoid it. You're better off with a regular pie. I also discovered if you want it to be a good pie, you need to order it slightly well or well. I don't know if it's the ovens Napoli uses or the crappy dough, but ordering it Well makes it better. Traditional pizza dough in a traditional brick oven doesn't need to be ordered well to be good, but this pizza does. When you order their pizza regular, the crust is mush and the bottom of the slice is white as can be. For the uninformed, pizza is supposed to be golden brown to brown on the bottom. Anything less and it's undercooked or practically raw. I kinda find it ridiculous that so many pizzerias find that concept so difficult. Usually, inferior Conveyor Air Ovens are the culprit. They may cook a pizza quicker, but they will never compare to a brick oven. Hope this helps some of you. After a few more times ordering, I still in good conscience can only rate this place 3 stars.
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