Don’t ask for pineapple: the pizza toppings at Razzo are straight outta Napoli. The small restaurant is dominated by a huge copper pizza oven and the sourdough pizzas are among the best in the city. The Napoletana is hard to beat: simply crushed San Marzano tomatoes with anchovies, capers, basil and oregano. Delivery drivers buzz in and out, but you won’t care.