To eat pizza like this, you’d have to find your way into the vibrant pizzerias of the Neapolitan back streets. Here, the pizzaiolos work their dough amid a haze of flour and against the fiery backdrop of glowing ovens. Their work surfaces are bright with grilled artichokes, fresh basil and spinach, prosciutto, sun-blushed tomatoes, roasted aubergines, and bowls of creamy white buffalo mozzarella. If that’s too far for a take-away, just call us or order online.