The purist's choice, made with San Marzano tomatoes, fresh fior di latte mozzarella, and hand-picked basil. The dough—hand-tended daily—bakes in the wood-fired oven to achieve the signature leopard-spotted crust with a tender, slightly charred bottom. Reviewers praise the balance and simplicity, calling it the best expression of the pizza's ingredients.
Tips from diners
Start with Margherita to taste the dough and technique without distraction. The crust is where the craftsmanship shines.
The signature pizza loaded with pistachio cream, mozzarella, sausage, and fresh basil. A drizzle of spicy oil cuts through the richness of the cream, balancing the salty sausage with the bright basil. Equal parts creamy, salty, and decadent. Multiple reviewers recommend ordering one to share or even ordering two if you start sharing, as it disappears fast.
Tips from diners
Order at least one Pistacchio to share (or two if you want everyone to get a taste). It vanishes quickly.
A light course option featuring seasonal vegetables and crisp greens. Prepared simply to complement the richness of pizza, offering palate cleansing between courses.
Tips from diners
If you're dining alone or want something lighter, a salad pairs perfectly with one pizza to create a balanced meal.
Spacca Napoli offers gluten-free crusts for its pizzas, made with the same care and wood-fired technique as the traditional dough. Diners with dietary restrictions can enjoy authentic Neapolitan preparation without compromise.
Tips from diners
If ordering gluten-free, mention it when reserving—the kitchen appreciates advance notice to prepare properly.
A chilled antipasto dish showcasing fresh octopus grilled to tender doneness and finished with lemon, olive oil, and herbs. It's a lighter start to the meal before diving into pizza, offering a textural contrast to the bread-heavy courses to follow.
Tips from diners
Order this as a starter if you're dining with others—it's shareable and doesn't fill you up before the pizzas arrive.
Since opening, Spacca Napoli has been making pizza faithful to authentic Neapolitan style. Owner Jonathan Goldsmith was certified as a pizzaiolo in Naples and oversees every detail with craftsmanship. The dough is hand-tended daily as 'a blend of love and craft,' and the wood-burning oven was built by artisans from Naples. Multiple critics and diners call their Neapolitan pies 'arguably the best in the city.' Long waits are common, especially weekends.
Long waits are standard on Friday and Saturday nights. Weekday afternoons (especially Tuesday-Thursday lunch) have minimal queues. Walk-ins are always welcome.
Spacca prefers phone reservations. Call ahead to check wait time and potentially secure a table faster than walking in.
It's a casual, lively spot—great for groups and celebrations, but manage expectations about seating ease. The noise level and energy are part of the charm.
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