Out in Williamsburg, Motorino’s owner, Mathieu Palombino, brings a serious résumé to the dough game. After working under culinary stars David Bouley and Laurent Tourondel, he shifted from Gallic to garlic and olive oil while learning to bake pizza certified by Verace Pizza Napoletana Americas. This chef also makes his own fior di latte mozzarella daily; the San Marzano red sauce is just as authentic. Last summer, Palombino snapped up the East Village’s famous Una Pizza Napoletana, so now it’s possible to eat his pies in Manhattan as well.
Best Toppings: Try the pork sausage from a neighborhood butcher shop called Emily’s Pork Store.