Carota's Pizzeria

About

Wood-fired Neapolitan pies emerge from the oven with char-blistered crusts and properly spotted leopard-pattern tops, built on dough that's clearly been given real fermentation time rather than rushed to the ticket window. The wine list skews Italian, favoring regional producers that pair naturally with pizza and simple pasta dishes rather than chasing points or prestige. Run with the kind of focused discipline that comes from doing one thing well—you won't find twenty toppings or kitchen-sink specials here, just straightforward Italian technique applied to honest ingredients.

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