Nellcote The restaurant makes a lot of noise about how they grind double-zero flour in house, sleep with their dough and only allow it to be hand-kneaded by vestal virgins (ok, we made those last two up), but whatever they’re doing, there’s a chew, a puff of yeast, a crackling at the edges that few pizzas anywhere have. Get it with the housemade fennel sausage.
