50 Kalò

50 Kalò, on Piazza Sannazaro, has become a fixed point whenever pizza is debated seriously in Naples, and the reasons are in the dough. The pizzaiolo who runs it is known for an obsessive attention to dough hydration and fermentation times, a subject he has written about at length. The result is a slowly risen, airy base with a well-blistered rim.

People who live in Naples have a tip for 50 Kalò, and it is in the Locally app.