94. Margherita Napoletana From Luigi's Coal Oven

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94. Margherita Napoletana From Luigi Coal Oven

I swoon for a Neapolitan pie. When I'm craving pizza close to home, my go-to is Luigi's for good service, beautiful greens, and the Margherita Napoletana. Though DiMeo allows no substitutions on that pie, it's not authentic in the first place, as a coal oven breaks VPN rules.

Slice curator Adam Kuban delineates two types of Neapolitan pies. One, the Neapolitan standard, is baked in a wood-burning oven. This pie is ten inches across and features a puffy cornicione, San Marzano tomatoes, and fresh ingredients, used sparingly.

The second is a New York Neapolitan, a variation on the pie adopted for hotter, coal-fired ovens. The defining characteristic of New York Neapolitan is a larger, thinner, crispier pie.

Luigi's falls in the latter camp. It's a nostalgia pie for transplanted New Yorkers.

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Location Info

Luigi's Coal Oven Pizza

1415 E. Las Olas Blvd., Fort Lauderdale, FL

Category: Restaurant

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Melissa you really have to try a place in Palm Beach county which has some of the best pizza in the entire country.  I am sure you know who I am talking about, don't want to give out the name because it is already impossible to get in and don't need anymore competition for a table.  All i have to say is the whipped lardo is to die for!!!


This is an excellent Pizza, everytime I'm Downtown I stop here.


Melissa, I'm not sure if I've seen you write about Scuola Vecchia in Delray yet.

I you haven't been yet... try the Keste.


I still have to go. Thanks for the reminder.

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