A Slice of Naples (CLOSED)

After acing flash-fried pies at Forcella next door and kosher rounds at Pizza da Solo, specialty-pizza savant Giulio Adriani set his sights on pizza al metro for this ten-seat East Village slice shop. The rolled-thin specialty is built atop rectangular, meter-long crust and slow-cooked in an imported electric oven. The Naples native turns out five varieties, including the Stracchino-cheese-and-prosciutto Ripiena and a Caprese topped with hand-pulled mozzarella, tomatoes and pesto, plus a rotating pie of the day: A ham-and-cheese special is stuffed with imported meat and mozz. Bottled Italian beers—including Moretti, Peroni and Menabrea—are also on offer in the subway-tiled space.