If you can’t make it to Italy this summer, you can find a little bit of Naples in a 50-seat corner restaurant in downtown Fort Lauderdale.
At Luigi’s Coal Oven Pizza, chef Luigi DiMeo kneads the dough and cooks the sauce, following many of the rules created by the official Associazione Vera Pizza Napoletana. His crust is crisp and just a little chewy. It’s thin, but not too thin. Ask for it well-done, and it arrives with the blackened edges that I adore.
Read the review at Sun-Sentinel.com.