The Bright Beet wood-fired pizza restaurant in New Haven, Connecticut, serves traditional Italian food. The thin, chewy crust is reminiscent of real Napoletana pizza. It is considered among the country’s best pizzas. The restaurant has several locations throughout the area. The owner, Salvatore Consiglio, started the company in the 1930s.

Ooni Karu

The Ooni Karu Bright Beet wood-fired pizza oven has a multi-fuel capacity and uses charcoal or wood as fuel. It has a front door with a hook for hanging your dough and includes a digital thermometer that measures the temperature of the air around it. It is nearly as accurate as a handheld digital laser thermometer.

This wood-fired oven has a high temperature of about 500degC (932degF) and is able to cook a pizza in as little as 60 seconds. It can also be used for cooking meat, fish and vegetables. The high-quality insulation keeps the heat in the oven and is compatible with propane burners.

Pizzeria Lui

The Gourmet Pizza Café is a cozy place to grab a slice or two of wood-fired pizza, and they also offer beer and wine. There are picnic tables and no-frills counter seating, so you can enjoy your meal in a laid-back environment.

The menu has a large selection of pizzas, including classic cheese, pepperoni, and sausage. There are also two unique specialty pizzas, the Street Taco Pizza and the Peach Pit Pizza, which are available for $14 and $19 respectively. The former is a special created for Cinco de Mayo, and it includes homemade chorizo, fresh corn, cotija cheese, and tomatillo salsa.

The menu changes frequently, but the pizzas are generally excellent. Pizzeria Lui is open seven days a week, and the food is made on-site. The menu changes weekly to offer specials and seasonal menus. It also features gluten-free options.

Marcello’s Wood Fired Pizza & Restaurant

If you’re in the mood for a gourmet pizza, consider stopping by Marcello’s Wood Fired Pizza and Restaurant in Pelham. The pizza here is made with wood-fired ovens, and the salmon tartare is a popular choice. For a refreshing drink, order a pepsi with your pizza. This restaurant has been a Slice partner for five years and is a favorite amongst diners.

In Bocca al Lupo

If you’re looking for a new place to eat great pizza, look no further than the new Bright Beet wood-fired pizzeria in Bocca al Lupo. This Italian joint is the return of former Arcuri chef Guillermo Baretta to the heart of Italian food. In addition to using state-of-the-art gas ovens, the pies at Bright Beet are perfectly charred, with a crisp and perfectly fried crust. Try the rosso pizza topped with house-made Italian sausage, and fresh mozzarella.

If you’re looking for a place where you can get a great pizza in a crowded, trendy area, Bright Beet wood-fired pizzeria may be your best option. The staff at this West End joint is remarkably attentive and knowledgable. Owner Victor Harcus is hands-on, paying attention to every detail. One night, he stepped in to help with drink orders when the bartender wasn’t available. The restaurant has retained many of its staff. Among them is bar manager Jessie Carlson, who has been there for seven years.

Pizzeria Bianco

Pizzeria Bianco is one of the best-known wood-fired pizza joints in the world. They serve an assortment of classic and innovative dishes. Their Sonny Boy pizza, which is the closest to a classic pepperoni pizza, is filled with bright tomato flavor. The crust balances chewiness with crunchiness. The soppressata is refined, with minimal grease, and helps the flavor of the mozzarella come through. The pistachios add a salty twist to the pizza, but it’s not overwhelming.

Pizzeria Bianco is led by Chris Bianco, a native New Yorker who moved to Phoenix in the late 1980s. He was instrumental in launching the artisanal pizza movement and received the prestigious James Beard Award for Best Chef Southwest in 2003. His pizzas have been praised by everyone from the New York Times to Rachael Ray. They are baked for three minutes in a wood-fired brick oven at 800 degrees. This ensures that the crust is still crispy when it arrives at the table.