by Kate Williams

Like most college towns, Berkeley does not hurt for pizza. Much of it comes in slice form, satisfying in that way that only excess cheese and pepperoni really can be. Of course, there is also the Cheese Board, and Cheese Board siblings, serving thicker crust, sauceless seasonal pies; and there's takeout champion Emilia's, selling New Jersey-style pies one at a time out of its tiny slip of a pizzeria. For fancier, local ingredient-topped pies, we can always turn to Gather or Pizza Moda.

But Berkeley restaurateurs have yet to throw down in the Neapolitan category that has proved ever popular in just about every other major food city in the country. BUILD Pizzeria tried and failed. Paisan and Cugini Manzone offer the closest approximation, but it is currently impossible to find pizzas with the soupy center and wood-blistered crust that is a signature of the Neapolitan style within our city limits.

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Source: http://www.berkeleyside.com/