Pizzeria Spacca Napoli

Pizzeria Spacca Napoli has been baking Neapolitan pizza on St. Johns Street in Port Moody since 2016. Founders Davide Di Giovanni and Danny Pero were best friends from high school who went into dentistry and finance before opening the pizzeria they had long talked about. The method is traditional: imported 00 flour, San Marzano tomatoes and fior di latte, a dough slow-fermented for 48 hours with very little yeast, and a wood-burning oven running at around 850 to 900°F.

Daily Hive's tour of the menu picked out the margherita scostumata, with a ricotta-stuffed crust and basil pesto, and the Sorriso di Parma, a folded pizza filled with arugula, tomato confit, 18-month prosciutto di Parma and burrata stracciatella. Its advice is to order several and include at least one red and one white pizza. Italy's Gambero Rosso guide has ranked Spacca Napoli as Canada's top pizzeria three years running. The room rarely takes bookings, though it now offers Friday lunch reservations.