94. Margherita Napoletana From Luigi's Coal Oven

We're counting down to New Times' Best Of Broward/Palm Beach 2012 issue in June by serving up our top 100 favorite dishes. Click here for a full archive. If you have any nominations of your own, please add them to the comments, or visit our Facebook page. 94. Margherita Napoletana...

By Melissa McCart

February 23, 2012

Audio By Carbonatix

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We're counting down to New Times' Best Of Broward/Palm Beach 2012 issue in June by serving up our top 100 favorite dishes. Click here for a full archive. If you have any nominations of your own, please add them to the comments, or visit our Facebook page.

94. Margherita Napoletana From Luigi Coal Oven

I swoon for a Neapolitan pie. When I'm craving pizza close to home, my go-to is Luigi's for good service, beautiful greens, and the Margherita Napoletana. Though DiMeo allows no substitutions on that pie, it's not authentic in the first place, as a coal oven breaks VPN rules.

Slice curator Adam Kuban delineates two types of Neapolitan pies. One, the Neapolitan standard,

is baked in a wood-burning oven. This pie is ten inches across and

features a puffy cornicione, San Marzano tomatoes, and fresh

ingredients, used sparingly.

The second is a New York Neapolitan,

a variation on the pie adopted for hotter, coal-fired ovens. The defining characteristic of New York Neapolitan is a

larger, thinner, crispier pie.

Luigi's falls in the latter camp. It's a nostalgia pie for transplanted New Yorkers.

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