Over in Pico-Robertson, a husband-and-wife duo—whose credits include stints at Providence, Angelini Osteria, Pizzana, and Ronan—are making Neapolitan-style pizzas with a Japanese twist. That means crusts are chewier and blistered to perfection, and usually contain much less sauce per pie. Many pizzas are even made cheese-less, like the napolena, which comes with three types of olives, anchovies, and a handful of spices. The menu includes traditional favorites, like marinara and margherita, as well as pizzas topped with shaved mushrooms, prosciutto, and anchovies, plus a bunch of salads. Open for delivery and takeout, and very limited indoor seating.

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