Savoy Azabu-juban

“I first ate at Savoy in 2009, back when there weren’t a lot of people doing authentic Neapolitan pizzas outside of Naples and New York. The dough was the best I’d ever had: crispy on the outside but airy inside with a hint of sea salt. The pizza cooks in this beautiful wood-fired oven, and it’s amazing in its simplicity. I was like, How did you do this? It’s magic.”

—Joe Beddia of Pizzeria Beddia in Philadelphia