You come to Ciao Pizza for Neapolitan-style wood-fired pizzas on Long Street, where the dough is made from scratch and bakes into a thin base with puffed edges. The kitchen uses fior de latte mozzarella, San Marzano tomato sauce, and fresh basil for the margherita base, then layers on toppings like spicy prawns or cured pepperoni. You can also build your own pizza and have it baked in the oven.

The restaurant has been serving since 1998, with a focus on thin-crust pizzas that stay light despite the generous toppings. The dining room is casual, with the wood-fired oven as the centerpiece. For events, they operate a mobile pizza trailer with two ovens, catering weddings and private functions.

The dough is the point — fermented to develop flavor, then stretched thin before hitting the high heat of the wood oven. It takes about ninety seconds to bake.