Potenza Centrale

Named after owner Luigi’s Italian hometown, the pizzeria uses a highly hydrated dough fermented for 72 to 96 hours to yield a crust with a charred, crunchy underside and a soft, chewy interior. Beyond standard red sauces, the kitchen prepares a slow-cooked yellow tomato ragu daily. Toppings range from sausage and oyster mushroom to gorgonzola and pear, and the counter also serves a budget-friendly breakfast focaccia.