Owned by a restaurateur couple from Portland, Pizza Lunacalls itself a "neo-Neapolitan" pizzeria, which basically means it's artisanal by our rule-breaking West Coast standards. The dough here is cold fermented for 72 hours, which is a pivotal step in creating that perfect pizza crust with a slightly sour flavor. If this restaurant has any funk, you're gonna see it in the pizza itself as well as the interesting toppings; not necessarily in the atmosphere.