Pizzeria Lui

Since Zach Parini opened the low-key, no-frills Pizzeria Lui in 2017, it's gained a lot of loyal fans. While trying to keep up with the increased demand for takeout during the pandemic, Parini made the tough choice to swap out his wood-fired oven — in which he could only make four pies at a time — for an electric version that increased the capacity to fifteen at a time. The result is a pie that holds up better during travel but doesn't lose any of its charred, Neapolitan-style appeal if you decide to eat in. Another thing that hasn't changed: Parini's commitment to using the highest-quality ingredients, like Palisade peaches (when they're in season) for an ultra-popular summer seasonal pie, and his dad's homemade sausage, which he's been helping to make since childhood.