Bufalina

Bufalina’s pizza is true Neapolitan, each pie a good-size meal for one. 90 seconds in a 900+ degree wood-fired oven yields a pizza with a thin, chewy crust that is gently fire-blistered at its puffed collar and infused with smoke that so nicely enhances the dough’s long-risen, yeasty savor.

Available toppings range from a fundamental combo of crushed tomatoes, red pepper, and oregano (anchovies optional) and classic margheritas to such intriguing creations as the Gamberi (shrimp, roasted lemons, garlic, capers & mozzarella) and the Polpette (roasted meatballs and wilted spinach).

Pictured with this review is a special called Pere: roasted pears, caramelized red onion, mozzarella, gorgonzola dolce, and bacon. What a complementary mix – piggy, fruity, cheesy all at once – so well supported by the nicely muscled crust.

The restaurant is minuscule, scarcely 300 square feet with seating for no more than a dozen customers, at a marble counter and one small table (plus a patio). Behind the counter on Saturday night is a bustling staff of five (how do they all fit?!) – making the pies, juggling to-go orders, answering the phone, assigning precious seats (reservations are highly recommended), and generally spreading the good cheer of a group of culinary artisans who know what they’re doing is precious and delicious.

Note: Proprietors Melissa Pellegrino and Matteo Scialabba are authors of The Italian Farmer’s Table and The Southern Italian Farmer’s Table.