A New Standard in Pizza
The Neo-Neapolitain Way—Respecting the Tradition While Incorporating New Techniques Words by Ben Haguewood Photos by Ashley Haguewood The heart of Unit D Pizzeria’s luminous open kitchen and dining room is the wide-mouthed Neapolitan oven, burning Texas Post Oak at 900 degrees. From pizzas to sides, they don’t use gas. The oven is representative of owner Shalou Barth...