2. The Good Pie (3137 Olive Street; 314-289-9391)
Plenty of places claim to serve Neapolitan pizza. Technically, they don't. The Good Pie, on the other hand, has the official certification of the Associazione Verace Pizza Napoletana, which dictates everything from the ingredients to the oven temperature. The result is a thin, very flavorful crust blistered with the heat from a wood-burning oven. The mozzarella is fresh, with that distinctive chew and sour-tangy flavor. The toppings, as simple as prosciutto and arugula, are first-rate.
1. PW Pizza (2017 Chouteau Avenue; 314-241-7799)
The new restaurant from Paul and Wendy Hamilton of Eleven Eleven Mississippi and Vin de Set avoids the trends in new pizza joints. There are no wood-burning ovens here, no claims to rustic Neapolitan history. Instead, you get terrific pizza in the resolutely American style: the best thin-crust pizza in St. Louis for 2011.
