But after learning that the pizza maker recently moved here from one of Naples' famed pizzerias, and they imported a Mugnaini Valoriani gas/wood-fired oven (the Tesla of pizza ovens) from their homeland, we started to get a little curious.
And we think you'll like what we found. Welcome Pulcinella Pizzeria Ristorante—the latest, family-run Neapolitan-style pizzeria to grace North Beach.
Brought to you by Luigi Pucci, heir of Antico Molino Caputo—the most widely used pizza flour in the world (and flour of choice for heavy-hitters like A16 and Tony's Pizzeria Napoletana)—Pulcinella isn't just Neapolitan in style, it's the spot that'll make you think you stumbled into a piazza in the Old World.
Settle into a two-top with a view of old Italian flicks being screened on the wall next to the mural of the Bay of Naples and order a few pies. The Margherita is a safe bet, but we liked the sausage/prosciutto Quattro Stagioni as well as the eponymous buffalo mozzarella-topped Pulcinella. Whatever you get, rest assured that every pie boasts the prized Neapolitan black-charred crust.
We're guessing it's all in the flour.