At Cart-Driver's original pizzeria, built from a converted shipping container, and at its glossy new LoHi location, thin crust means Neapolitan pizza, baked hot and fast in a wood-burning oven. The pies come out blistered and airy around the edges, with the sauce and cheese cooked just enough that they meld together with toppings as wide-ranging as clams, Gorgonzola cheese and kale (not all on the same pie, of course). Nailing a great Neapolitan pizza takes a certain attention to detail, with the right flour, exacting dough-making technique and a skilled pizzaiolo in front of the oven. Visit facebook.com/cartdriver for pick-up.
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