An Early Look at Pizzeria da Marco

An Early Look at Pizzeria da Marco

The $15,000 oven made from volcanic materials from Mount Vesuvius. General manager Alessandro Ferro calls it “the Rolls Royce of pizza ovens.” Photograph by Chris Leaman

An Early Look at Pizzeria da Marco

Pizzaiolo Dino Santonicola. Photograph by Chris Leaman

An Early Look at Pizzeria da Marco

An apron shows the logo from the Naples-sourced flour that’s used at Pizzeria da Marco. Photograph by Chris Leaman

An Early Look at Pizzeria da Marco.

Naples-born pizzaiolo Dino Santonicola gets a dough ready for sauce, cheese, and toppings. Photograph by Chris Leaman

An Early Look at Pizzeria da Marco

The Capricciosa pie, with Parmesan, ham, mushrooms, artichokes, and black olives. Photograph by Chris Leaman

An Early Look at Pizzeria da Marco

The Salame pizza: tomato sauce, basil, fresh mozzarella, Parmesan, and mushrooms. Photograph by Chris Leaman

An Early Look at Pizzeria da Marco

On the left is the Americana pizza with Parmesan and pepperoni. Photograph by Chris Leaman

An Early Look at Pizzeria da Marco

The Salsiccie e Friarelli pizza: smoked mozzarella, rapini, Parmesan, and sausage. Photograph by Chris Leaman