This Coolidge Corner newcomer plates a punchy, short menu in a cool, understated dining room dominated by a wood oven. That beast produces sublime, thin-crusted pies built from nicely conditioned sourdough, yielding just the right amount of edge-and-underside char and chew. Toppings are made from simple, beautiful ingredients like the classic Margherita’s San Marzano tomato sauce, basil and fresh mozzarella. It’s a less-is-more philosophy that would do a Neapolitan pizzaiolo proud.
242 Harvard St., Brookline • (617) 396-8199
2014 Winner: Picco
This is the crust that aficionados live for...
- 513 Tremont St., Boston
- (617) 927-0066
2015 Winner: A4 Pizza
As you’d expect, the pies at this pizza-focused Somerville sib to Cambridge fave Area Four are killer, with a 12-year-old starter giving rise to dough that’s fermented for three days, finished in a custom wood-fired oven and heaped with toothsome toppings, like the soppressata, sausage and bacon of the aptly named Carnivore…...
- 445 Somerville Ave., Somerville
- (617) 764-4190
2016 Winner: Stoked Wood Fired Pizza Co.
The Stoked folks did the harder thing first, somehow shoehorning a wood-fired pizza oven into a food truck, then opening a brick-and-mortar space...
- 1632 Beacon St., Brookline
- (617) 879-0707
2017 Winner: Area Four Boston
The northeast corner of the South End keeps sprouting gleaming new towers, like the Troy apartment building that hosts this casual, hip-looking sibling to Cambridge’s...
- 264 E Berkeley St., Boston
- (857) 317-4805