Kesté

Roberto Caporuscio, who trained in Naples before bringing Neapolitan pizza to New York, opened this Fulton Street location in 2017 near Ground Zero in the Financial District. The dough goes through a long natural fermentation before landing in an oven shipped over from Naples, and the pies come out of imported flour, tomatoes, mozzarella and olive oil — with a gluten-free version of every pie besides. The dining room seats about 150 in furnishings built from nineteenth-century Neapolitan pizzeria pieces.